Entrees

with blue cheese coleslaw

with vegetable risotto and citrus buerre blanc

on smoked gouda polenta, broccolini with vanilla bean beurre blanc

saffron buerre blanc on corn and bacon succotash

with mediterranean olive salad and herb roasted potatoes

with sundried tomatoes, garlic, onion, spinach, and creamy parmesan sauce

with andouille corn cream sauce

with house BBQ sauce, cheddar chipotle grits, and tomato corn relish

over creamy gruyere grits with blackberry pinot noir sauce

with roasted potatoes and rosemary reduction

with garlic, and butter mashed potatoes

with white wine caper sauce, white cheddar mash, and tri-colored carrots

with goat cheese, red peppers, and glazed baby carrots

with fresh herbs, heirloom tomatoes, and Kalamata olives

with grit cake and blue cheese butter

with roasted baby fingerling potatoes and grilled lemon asparagus

with wild mushroom sauce, individual potato gratin, and haricot vert

in truffle parmesan sauce