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