dinner features 9.30.2010


cobia crudo with radish tops, pickled peaches and wood sorrel 8

gulf coast fisherman’s stew with country-style bread  4/8

southern charcuterie plate – a selection of our house-cured meats and pickles  7/person

  • buck board bacon
  • venison summer sausage
  • chix liver pate
  • oxtail and tongue terrine
  • mortadella
  • duck ham
  • pastrami
  • wild boar prosciutto
  • pork rinds


chix fried steak with roasted potatoes and mushroom gravy  12/16

roasted ribeye with black kale and southern-style pea ragout  24/32

3rd coast menu…collection of small plates that utilizes the bounties of our region  35…wine pairing available


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s