dinner features 9.30.2010

starters…

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

entrees…

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

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