Our menus are hand-crafted to include the freshest seasonal ingredients and to fit the ambiance of our events. Below you will find a sample of one of our seasonal dinner menus.

For kitchen openings and special event menus, please see our calendar. Menus for private parties are customized to fit the needs of our guests and are constructed following a booking confirmation.

OPENING ACTS

ANDOUILLE & COLLARD GREEN GUMBO – $6

carolina gold rice

BUTTER LETTUCE – $8

applewood bacon > marinated tomato > hard egg > blue cheese dressing

GRILLED CAESAR SALAD – $8

fried capers > aged gouda > brown butter bread crumbs > caesar dressing

CRISPY BRUSSELS SPROUTS SALAD – $10

poached egg > white truffle/parmesan vinaigrette > golden raisins

FRIED OYSTERS – $12

tasso creamed spinach > tarragon aioli

NEW ORLEANS BBQ SHRIMP – $12

anson mills grits > field pea chow chow

CARAMELIZED DIVER SCALLOPS – $15

cauliflower puree > pistachio & apple salad > preserved lemon vinaigrette

Headliners

PAN ROASTED FALL VEGATABLES $18

mushroom farroto >  kale  > dried figs > toasted pumpkin seeds

CORNMEAL DUSTED CATFISH – $22

crawfish hushpuppies > deep south succotash > pan sauce > pickled okra

PICKLE BRINED FRIED CHICKEN – $24

mashed potatoes > corn off the cob > black pepper/honey butter

COUNTRY HAM & THOMASVILLE TOMME STUFFED BERKSHIRE PORK LOIN – $26

fingerling potatoes > glazed carrots > crispy brussels > savory apple cider reduction

SHERRY BRAISED SHORT RIBS – $28

cheese grits > grilled asparagus > arugula/gremolata salad

IRON-SEARED BEEF STRIP LOIN – $28

exotic mushroom mac n cheese > collard greens > ‘850’ onion rings > red wine reduction

Singles

SMOKED WINGS – $6

 

SEARED SCALLOPS – $8

 

BEEF STRIP LOIN – $10

 

GRILLED SHRIMP – $7

 

FRIED OYSTERS – $7

 

Encore

APPLE & CRANBERRY COBBLER $7

cinnamon toast crunch ice cream

COCONUT BREAD PUDDING $8

pistachio ice cream

PECAN TART $8

chocolate/cherry sorbet

Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

COCKTAILS

MIDTOWN HUSTLER $10

A blend of Flor de Cana Rum + lime juice + agave poached pear + smoked sage

FIFTH & TONIC $8

Tito’s + cranberry + thyme syrup + splash of tonic

APPLE OLD FASHIONED $9

Old Forrester bourbon + apple cider bitters + orange + sugar

THOMASVILLE TEA – $8

Tito’s vodka + blueberries + basil + lemon + club soda

BAREFOOT IN THE PARK $9

Hendricks gin + lemon juice + dash of bitters + rose water syrup + basil

BIRDS & THE BEES $9

Bulleit Bourbon + blood orange juice + honey & cayenne syrup + egg white + finished with grated nutmeg

WINES

REDS

SOLA $12 / 40

Meritage (Alexander Valley)

RAVAGE  $7 / 26

Cabernet (California)

PUNTI FERRER  $10 / 36

Pinot Noir (Chile)

PUNTI FERRER  $7 / 26

Merlot (Chile)

RITRATTO DI COSTA $7 / 26

Montepulciano d’Abruzzo (Italy)

3 WINERY  $10 / 36

Zinfandel (Contra Coast County)

MEIOMI  $9 / 34

Pinot Noir (California)

ALBERTI  $8 / 30

Malbec (Argentina)

ZESTOS  $6 / 22

Granacha (Madrid)

WHITES

URBAN  $11 / 38

Riesling (Germany)

Mt BEAUTIFUL  $8 / 30

Sauvignon Blanc (New Zealand)

KIM CRAWFORD  $8 / 36

Sauvignon Blanc  (New Zealand)

TEANUM EAUGENE  $6 / 22

Pinot Grigio (Italy)

PUNTI FERRER  $10 / 36

Chardonnay (Chile)

STIFT GOTTWEIG  $10 / 36

Rosé

SPARKLING

FOSS MARAI  $8 / 32

Prosecco (Italy)

CORVO  $7 / 28

Moscatto (Italy)

CASTELLAR  $7 / 26

Rose (Italy)

RESERVE LIST

A COTE  $60

Chardonnay (California)

CDP $90

Domaine de la Charbonniere (France)

PUNTI FERRER  $65

Gran Reserve Cabernet Sauvignon (Chile)