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
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
A Skillet of Benton’s Bacon Cornbread
Anson Mills Grits with Carolina Mushrooms and TN Buttermilk Cheddar
Ham Hock Braised Garden Greens
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LUNCH: mon-sat
11:30am-2:30pm
BRUNCH: sun 10am-2:30pm
DINNER: sun-thu 5:30-10
DINNER: fri & sat 5:30-11
BAR: 3-close, daily