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Dinner Menu

Starters

House-Made Bread Basketparmesan black pepper pain d'epi, truffle scallion biscuits, herb focaccia

Lyonnaise Salad*watercress, bacon lardons, sweet potato, dijon vinaigrette, twice-cooked egg

Grant's Red Salinova Lettucebenton's ham, bay blue, pickled red onion, buttermilk vinaigrette

Wood Grilled Octopustwice-cooked fingerling potatoes, persillade sauce

Artisan Cheese Boardchef's selection of four cheeses, georgia acacia honeycomb, candied bourbon pecans, tomato peach chutney

Beer & Onion Souptybee island blonde, veal broth, crouton, gruyère

Roast Beetsred quinoa, goat cheese, hydroponic butter lettuce, hazelnuts, sherry vinaigrette

Escargotsgarlic, parsley, butter, cognac, crispy puff pastry

Duck Liver Moussepickled grapes, petite herb salad, mustard

Chef's Boardhouse-made charcuterie, artisan cheeses, seasonal accoutrements

Daily Oysters*

On the Half Shellchampagne mignonette, gin cocktail, lemon; Available in Full or Half Dozen

Mussels MarinièresWhite wine, garlic, shallots, butter, house-made dijon pain d'epi. Available in Half dozen or Full dozen

Roast Barbecuebourbon smoked jalapeño butter; Available in Full or Half Dozen

Entrées

Local Fish du Jourrancho gordo green lentils, golden beets, baby turnips, veal jus

Farmer's Market Primaverahouse-made bucatini, baby carrots, asparagus, spring onions, basil pistou, parmesan

Bourbon Brined Georgia Pork Chopcane water farm grits, confit shallots, bourbon fig jus

Brasstown Beef Steak Fritesmaître d'hotel butter, watercress, hand-cut fries; crab oscar-style: crab meat & béarnaise sauce. Available in Hanger (10-oz.), Coulotte (10-oz.) & Tenderloin (8-oz.). Add Truffle Parmesan Frites & Crab Oscar-Style for an additional charge

Wood Rotisserie Springer MT. Chickenhalf chicken, potato purée, farmer's market vegetables, mustard jus

Wood Grilled Whole Fishherb stuffed, romesco sauce, grilled lemon

Tableside Raclette Burger*hunter cattle beef, bacon, caramelized onions, melted raclette poured tableside

Veggies

Jhune's Brussels Sproutsgeorgia honey, cider vinegar, soy, fish sauce

Gochujang Grilled Cornduke's mayo, korean chile paste, lime, cilantro

Twice Cooked Fingerling Potatoesherbs, parmigiano-reggiano, truffle aioli

Squash Caponatasmoked eggplant, pine nuts, capers, golden raisins, castelvetrano olives, parmigiano-reggiano, basil

Ancil's Mushroomscultivated & foraged mushrooms, smoked onion soubise, preserved lemon

Chocolate Soufflégrand marnier anglaise; pre-order, Requires 25 to 30 Min

Supper

Meatless Monday - Confit Byaldiratatouille, spiced tomato, goat cheese, sauce verte, puff pastry

Wednesday - Charred Stuffed Squidhouse-made toulouse sausage, shrimp, rancho gordo lentils, persillade sauce

Friday - Bouillabaisselocal fish, shrimp, mussels, clams, saffron broth, rouille crostini

Sunday - Buttermilk Fried Chickenhouse-made shells gratinée, cabbage vinaigrette

Tuesday - Savannah Farmer's Markettonight's creation highlighting our local farm partners

Thursday - Braised Veal Shankheritage jupiter rice purlieu, ancil's mushrooms, braising jus

Saturday - Coquilles St. Jacquesday boat scallops, mushrooms, vermouth cream, gruyère, breadcrumbs

Supper

Meatless Monday - Confit Byaldiratatouille, spiced tomato, goat cheese, sauce verte, puff pastry

Tuesday - Savannah Farmer's Markettonight's creation highlighting our local farm partners

Wednesday - Charred Stuffed Squidhouse-made toulouse sausage, shrimp, rancho gordo lentils, persillade sauce

Thursday - Braised Veal Shankheritage jupiter rice purlieu, ancil's mushrooms, braising jus

Friday - Bouillabaisselocal fish, shrimp, mussels, clams, saffron broth, rouille crostini

Saturday - Coquilles St. Jacquesday boat scallops, mushrooms, vermouth cream, gruyère, breadcrumbs

Sunday - Buttermilk Fried Chickenhouse-made shells gratinée, cabbage vinaigrette

Cocktails

Carry a Watermelonsauza plata, domaine de canton, house watermelon juice, oregano

The Birds and the Beessavannah 88 honey bourbon, lavender bitters, savannah bee co. honeycomb

Papier Mâchébuffalo trace, braulio, casoni, orange juice, chocolate bitters

Garden Partystrega, giffard apricot liqueur, orange bitters, soda

Polo Clubpimm's #1 cup, grey goose, aperol, ginger ale, lemon, strawberry, cucumber

Butter Pecan Old Fashionedvirgil kaine high rye bourbon, butter pecan washed amaro nonino, turbinado syrup, bitters

Let Them Eat Cakegrey goose, 1970 liqueur, lillet rose, grapefruit

Hare's Tipplehendrick's gin, celery juice, lime, celery bitters

Amuse-Bouchecruzan blackstrap, campari, sweet vermouth, ginger syrup

Wine by the Glass

Sparkling

Simonet Blanc de Blanc Mousseux, France

Gérard Bertrand 'Thomas Jefferson' Brut, France

Gruet Brut Sparkling, New Mexico

Jansz Brut Rosé, Tasmania

Blanc

Boira' Organic Pinot Grigio, Italy

Joseph Mellot Sancerre, France

Emporium Chardonnay, California

Max Richter 'Zeppelin' Riesling, Germany

Beyond Sauvignon Blanc, South Africa

Willakenzie Pinot Gris, Oregon

Neyers '304' Chardonnay, California

Rosé

Le Charmel Côtes de Provence Rosé, France

Mulderbosch Rosé, South Africa

Rouge

Vinum Pinot Noir, California

Conde de Valdemar Crianza Rioja, Spain

Château Carignan Bordeaux, France

Knuttel Dry Creek Cabernet Sauvignon, California

Patricia Green 'Reserve' Pinot Noir, Oregon

Zorzal 'Terroir Unico' Malbec, Argentina

Emporium Cabernet Sauvignon, California

Beer

Draught

Service Brewing Seasonal

Sweetwater "Goin' Coastal" Tropical IPA 6.1%

Orpheus "All You Get" Hazy Sour Ale 5%

Southbound "Hop'lin" IPA 6.2%

Creature Comforts "Reclaimed Rye" Amber Ale 5.5%

Scofflaw "Double Jeopardy" Imperial IPA 10%

Bottles & Cans

New Belgium "Glütiny" Pale Ale 6%

Southern Barrel "Damn Yankee" IPA 6.4%

Lagunitas "Little Sumpin' Sumpin' " Ale 7.5%

Bold Rock Apple Cider 4.7%

Stella Artois 5%

Amstel Light 3.5%

Southbound "Scattered Sun" Wit 5.2%

Bell's "Two Hearted" IPA 5.8%

Left Hand "Milk Stout" Nitro 6%

Miller Lite 4.2%

Corona Extra 4.5%

hours

Open 7 Days a Week for Breakfast, Lunch, Weekend Brunch, Happy Hour and Dinner.

Sunday-Thursday: 7am-10pm
Friday-Saturday: 7am-11pm
Happy Hour: Monday-Thursday 3pm-5pm
Bar Menu daily: 2pm-5pm

RESERVATIONS

 
 

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