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