Wood grilled Malpeque oysters on the half shell with salt fermented hot sauce, charred pineapple, and garlic chili butter.
Florida Snowy Grouper
Seared Florida snowy grouper with radish, turnip, beech mushroom, baby spinach, mountain ramp butter, wild mushroom broth, baby carrot, and Carolina gold rice grits! All local except the grouper!
Seared Foie Gras
Seared foie gras, jalapeño cornbread puree, local strawberry jam, red eye
Florida Caught Grouper
Seared Florida Grouper, spring peas, local cremini mushrooms, Benton’s country ham, potato, spring basil broth.
Specials on Tap Tonight
Some really nice specials on tap for tonight from Chef John. Pictured is a very nice chilled South Carolina strawberry soup garnished with Meyer lemon, Thai basil, and local honey. And an amazing seared local heritage Duroc pork two ways with double cut pork chop and a beer braised pork shoulder served with jalapeño cornbread puree, barbecued peanuts, and house A-1.2 steak sauce. Chef is also offering Big Rock Oysters on the half shell, and a seared South Carolina Triggerfish with local shiitakes and ramps! Call ahead to reserve your table!
Patio Day!
Patio Day! #sweettea #apricottea #icetea #patio #lunch #local #shopdinelocal #johnsoncitytn #johnsoncitytntradition
First of Season Soft-Shell Crab
They’re Back! First of the season Florida soft-shell crab appetizer with local watercress salad, grilled asparagus, Benton’s country ham, baby beets, and charred lemon vinaigrette.
Chef John’s Spring Menu
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
Border Springs Lamb Chops, Housemade Lamb Merguez Sausage, Smoked Potatoes, Arugula, Roasted Garlic, Harissa Yoghurt, Herbed Chimichurri
Pork Belly
Pork belly, Jimmy Red Grits, Bread & Butter Pickles, Sunny Side Quail Egg
