Chef John’s new spring menu starts tonight! Spring Vegetable Salad, Local and Organic Fruits, Vegetables, Greens, Artisan Cheeses and Accompaniments, Benne Brittle, Charred Lemon Local Honey Vinaigrette

Border Springs Lamb Chops, Housemade Lamb Merguez Sausage, Smoked Potatoes, Arugula, Roasted Garlic, Harissa Yoghurt, Herbed Chimichurri

Pork belly, Jimmy Red Grits, Bread & Butter Pickles, Sunny Side Quail Egg

$8 Gourmet burgers and $12 Mi Tierra local lamb burgers… Thursday nights are now burger nights at the Gourmet & Co. bar from 9 to 11! Bring a friend and come see Todd at the bar!

Well, we’ve just had to celebrate a little. The Official State of Tennessee Tourism Guide features our own photograph of Chef John’s Jilton Vegetarian plate. We are very excited about this and thankful to the Tennessee Department of Tourist Development for including us! It’s an honor to be mentioned as a stand out dining destination in this great state of Tennessee!

Chef John plating tonight’s fresh catch of pan seared golden tilefish.

Tonight’s fresh catch from Chef John is a pan seared American Red Snapper with roasted cauliflower, local winter squash, shiitake mushrooms, local baby kale, farro verde, and caper and brown butter emulsion.

Here we have a menu item from Chef John’s new Winter menu. Rabbit Man Farms Rabbit Three Ways with Bacon Wrapped Tenderloin, Beer Braised Leg, Rabbit Andouille, Local Winter Greens, Braised Local Heirloom Peas, and “Red Eye”

Tonight’s Roasted Garlic and Potato Soup with Black Truffle Tater Tots.

Much of our southern way of life owes its existence to the amazing African culture imported through the slave trade. One lesser known import is the benne plant. Today we know the dried seeds of this plant as sesame. But the sesame seed we know as a flavorless burger bun topping has very little resemblance to the original version brought into the States by West African slaves in the early 18th century.

If you are curious to sample a bit of culinary history and to see what an heirloom benne seed grown on the South Carolina coast tastes like, try ordering Chef John’s cheese board or charcuterie plate that are both being served with house made benne flatbread, or the Winter Kale Salad which is being served with Benne brittle. Chef John will be featuring benne seeds and other heirloom grains in featured dishes in weeks to come.