Appetizers

Chilled Melon Soup

Watermelon Lemonade Sorbet, Micro Basil and Basil Oil    10

Summer Grilled Chilton County Peach Salad

Arugula, Toasted Pecans, Melted Blue Cheese, Petal's Fom The Past Figs, and White Balsamic Vinaigrette    10

Snow's Bend Tomato Salad

Fried Octopus, House Made Pickles, Soft Boiled Egg, and Ravigote Sauce    13

Confit of Duroc Pork Belly

Peach-Jalapeño Chutney, Summer Pea Cake, and Blistered Tomato Vinaigrette    13

"Green Eggs and Ham"

Crispy Farm Egg, Prosciutto Bits, Asparagus, and Blue Cheese Fondue    10

Smoked Scallop "BLT"

Duroc Bacon, Tomato, Arugula and Basil Aïoli    13

"Vitello Tonnato" with A Little Bit of Pig

Seared Rare Yellowfin Tuna, Bacon Wrapped Veal Sweetbreads, and Lemon Piccata Sauce    15

Fritto Misto

Snapper, Shrimp, Gulf Oysters, and Chunky Tartar Sauce    14

Satterfield’s Artisan Cheese Plate

Featuring Landaff, Garrotxa, Manchego, and Verde Capra, with Apple, and Candied Pecans    14

Entrées

Pan Roasted Alaskan Sockeye Salmon

Asparagus, Pearl Onion, Yellow Zucchini, Roasted Garlic, and Sauce Vierge    31

Pan Sautéed Gulf Red Snapper

Summer Succotash with Butter Beans, Corn, Cherry Tomatoes, Squash, Okra, and Basil    32

Citrus Braised Tanglewood Farms Rabbit

Ricotta Gnocchi, Baby Radish, Mushrooms, Baby Carrots, and Natural Jus    28

Oven Roasted Tanglewood Farms Chicken Breast

Marinated in Yogurt and Ginger, Grilled Radicchio, Purple Sweet Potato Purée and Spicy Harissa Sauce    26

Sonoma County Duck Breast

Handcrafted Pappardelle, Ratatouille, and Red Wine Sauce    29

Sweet Tea Brined Eden Farms Berkshire Pork Chop

Creamy Polenta, Smoked Tomato-Basil Relish, Haricots Verts, and Bourbon-Cider Vinaigrette   28

Hickory Grilled Hereford Beef Filet    37

1855 Cowboy Rib Eye    47     

Buttermilk Mashed Potatoes, Haricots Verts, Baby Beets, and Chimichurri Sauce

Becky Satterfield / Pastry Chef/Owner

Haller Magee /  Executive Chef

Pat Horn / Sous Chef

Micah Gower / Sous Chef