PORK BELLY
Crispy Fried Pork Belly and Shallots
On Top of Fingerling Potatoes
Served with Pomegranate and Fig Reduction
14
STUFFED TENDERLOIN
Juicy Tenderloin Stuffed with Goat Cheese, Spinach, Bacon, & Tomato
Over a Roasted Red Pepper Grit Cake
Topped with Cajun Cream Sauce
16
FRIED ARTICHOKES
Five Tempura Battered Artichoke Hearts
Served with a Zesty Lemon Aioli
10
SOUTHERN DEVILED EGGS
Six Egg Halves
Filled with Cream Cheese, Cornichons, Shallots
Topped with Fried Porketta
10
SOUP DU JOUR
French Onion
6/Bowl
DESSERTS
BREAD PUDDING with BUTTERED RUM SAUCE 7
LEMON AND GOAT CHEESE CHEESECAKE with BLUEBERRY SAUCE 7
IRISH CREAM CHOCOLATE POTS DE CREME 6
