Wood-grilled Venison Chops

Wood-grilled Venison Chops with heirloom Brewster oats, roasted fall squash, chanterelles, and sautéed bitter greens finished with sour apples, sorghum and spiced pecans.



Braised Carolina Wreckfish

Braised Carolina Wreckfish on a bed of roasted cauliflower, smoked bacon, brussels sprouts, caramelized fennel and red Norland potatoes. It is finished with an arugula broth and lemon jam.



Sorgum Sriracha Grilled Quail

From Chef John tonight. Appetizers are Sewansecott oysters on the half shell with house-made cocktail, salsa verde, and salt-fermented hot sauce Sorgum Sriracha grilled quail with sour apple, spiced pecans, fall squash and bitter greens Soup is a Sapelo Island clam chowder Catch is pan-seared Ivory King salmon with butternut squash gnocchi, chanterelles, preserved lemon, marcona almond, and arugula pistou Butcher’s Cut is a 32 oz bone-in tomahawk rib-eye served with smoked potatoes, cippolini onions, roasted local banana peppers, baby kale, foraged mushroom butter, and house steak sauce



Grouper with local summer vegetable succotash, fried oysters, and Tennessee chowchow

Tonight’s specials are… Soup is an oyster and mussel stew with Benton’s bacon, leeks, corn, and creamed shrimp stock Appetizer is 1/2 lb Peel & Eat Port Royal shrimp, with house made cocktail sauce, salsa verde, and salt fermented hot sauce Salad is an Heirloom Tomato Salad featuring blanched dragon tongue beans, fresh roasted corn and whole fried okra. Catch is a pan-seared grouper with local summer vegetable succotash, fried oysters, and Tennessee chowchow Grill is a 28 day dry-aged 24 oz. porterhouse for two served with grilled redskin potato hash, shiitake mushrooms, summer chard, zephyr squash, caramelized vidalia onions, squash blossom butter, and black garlic jus Looking to be a great night at Gourmet & Co.! What a wonderful way to kick off a three day weekend!



Golden Tilefish

Pan-seared golden tilefish served over local cornmeal fried polenta cake topped with an arugula limoncello salad, and finished with heirloom tomato romesco and squid ink aioli.