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{SUPPER June 4th, 2011}

FIRST

Crispy NC Duck Confit and Spring Lettuce Salad with Thomasville Tomme, Citrus Vinaigrette and Orange Rind Puree $12

A Tasting of the South’s Finest Hams with HUSK Accompaniments $14

Smoky Sunburst Farms Trout with Sweet Corn and an Heirloom Bean Salad, Bacon Vinaigrette $13

Dave’s Wood Fired Clams, Roasted Sweet Corn and Okra, Caramelized Onions with Garlic Butter, Crispy Bread $14

A Salad of Heirloom Tomatoes and Plums with Arugula, Peeler’s Milk Ricotta and Strawberry-Beet Vinaigrette $12

Pickled Shrimp with Chilled Cucumber Soup, Yoghurt and a Salad of Cilantro, Radish and Spring Onion $13

Southern Fried Chicken Skins with Hot Sauce and Honey $8

Country Ham Pimento Cheese with Sweet Pepper Marmalade and Heirloom Wheat Thins $6

SUPPER

Carolina Grouper with Citrus Glazed Golden Beets, Turnips and Pole Beans, Pickled Peach Brown Butter Jus $24

SC Beef Tenderloin with Potato Confit and Chives, Carolina Mushrooms and English Peas $26

Border Springs Lamb Leg Terrine with Eggplant and Butter Braised Spring Onions, Sun Gold Tomatoes, TX Olive Oil $25

Cornmeal Dusted NC Catfish with a Creamy Butterbean and Field Pea Succotash, Hot Sauce Butter $22

Heritage Ossabaw Pork Chop with Roasted Red Pepper and Boiled Peanut Farro, JI Bok Choy $23

Marks’ Almaco Jack with Geechie Boy Heirloom Squash and a NC Crab and Corn “Fondue” $24

Wood Fired Chicken from Keegan Filion Farms with Creamed Corn Grits and Ham Hock Braised Garden Greens $22

SIDES FOR THE TABLE ($8)

A Skillet of Benton’s Bacon Cornbread

Anson Mills Grits with Carolina Mushrooms and TN Buttermilk Cheddar

Ham Hock Braised Garden Greens