Starters
Tomato & Roasted Pepper Bisque 6 / 8 gs
herb oil, focaccia crouton
Wagyu Beef Carpaccio 15 gs
pickled red onion, frilled endive, cracked black pepper, shaved grana padano, truffle aioli, grilled focaccia
Three Cheese Pimento Cheese 10 gs
fried green tomatoes, bacon jam, house crackers
Braised P.E.I. Mussels 16 gs
chorizo, fennel, garlic, cilantro pine nut pesto, white wine, grilled focaccia
Stella’s Breadbasket 6 gs
house focaccia, smoked tomato butter, soft garlic confit
Seasonal Vegetable Grain Bowl 13 gs
ancient grains, roasted broccoli, crispy chickpeas, root vegetables, golden raisins, charred carrot hummus, lemon thyme vinaigrette, Split Creek feta
Beet & Frilled Endive Salad 12 gf
roasted & pickled beets, honey whipped goat cheese, pistachio, black garlic balsamic vinaigrette
Tyger River Greens Salad 10 gf
apples, fennel, radish, Asher blue cheese, sorghum vinaigrette
Table Shares
Southern Southern Appetizer Platter 22 gs
pimento cheese, bacon jam, country ham, Carolina caviar, deviled eggs, fried okra, crackers
Happy Cow Buttermilk Fried Okra 12
sweet pepper aioli, bread & butter pickles
Domestic Cheese Board 19 gs
seasonal jam, Savannah honeycomb, figs, candied pecans, crackers, toast
House Butchers Plate 18 gs
assortment of cured meats served with pickled vegetables, mustards, and grilled breads
Ploughmans Platter 39 gs
combination of both cheese board and butcher’s board