SMALL PLATE
Crispy fried softshell crab with green onion endive salad and peach vinaigrette
Clam fritters with habanero-mango butter and corn relish
RAW PLATE
Mixed greens with danish blue cheese, vidalia onions, lemon cucumber and fig vinaigrette
Georgia peaches with cheure goat cheese and sambuca honey
Heirloom tomatoes with ricotta salata, E.V.O.O. and aged balsamic
BIG PLATE
Pork tenderloin medallions with roasted poblano polenta, fried okra and onion au jus
Pan roasted snapper with charred tomatillo chayote squash succotash
SECOND MORTGAGE
6oz petite filet with creamy mash potatoes, grilled asparagus and chanterelle mushroom butter
C.A.B. NY strip with sundried tomato cream and arugula almond pesto
DESSERT PLATE
Bing cherry cobbler, brown sugar crumb topping, and vanilla bean ice cream
Warm carrot cake bread pudding, cream cheese anglaise
Fried yeast donut, cinnamon sugar, and warm Georgia peaches
Chocolate mousse layer cake, ganache glaze, and vanilla whipped cream
