Smaller plates

fried deviled egg: bacon jam  7

pimento cheese roll: pimento cheese, pickles 2/7, 3/9

crawfish and lemongrass soup: crab, fresh herbs, radish 8

heirloom tomato salad: roasted corn, fresh mozzarella, basil pesto 9

Larger plates

rye flour tagliatelle: duck confit, spring peas, squash 13

butter poached drum: blackened corn risotto, salsa verde 16

braised brisket: collard greens, crispy dirty rice 16

sweeter plates

cardamon panna cotta: blueberries and spiced pepita crumble 7

chocolate and peanut butter pie: pan fried peanuts 7 

{five course tasting chef's choice: $40}