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.

P1070426-2-2

 

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.

P1070427-2

 

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

P1070328