SMALL PLATE
Crispy fried softshell crab with basil cream and grape tomato-cucumber salad
RAW PLATE
Mixed greens with golden teardrop tomatoes, red onion, toasted almonds, ricotta salata, and orange-sherry vinaigrette
Heirloom tomatoes with aged goat cheese, E.V.O.O., aged balsamic, and Thai basil
BIG PLATE
Key lime chicken with poblano polenta and tomato-tortilla jus
Pan roasted grouper with okra, corn, grape tomato succotash
Whole fried bronzini with Georgia peach vinaigrette
SECOND MORTGAGE
24 oz. Beef porterhouse with horseradish cream and onion rings
6 oz. Petite filet with grilled shrimp, creamy mashed potatoes, haricots verts, and spring onion butter
DESSERT PLATE
Warm Georgia peach and raspberry cobbler, candied ginger crumb topping, vanilla ice cream
Caramel tres leches cake, dulce de leche, strawberries
Cherry fritters, 10 x sugar, sour cherry syrup, vanilla creme
Warm lemon buttermilk bread pudding, blackberry jam sauce
