Restaurant Week Menu

September 2019

3 Courses for $33

 

Appetizers

 

Fried Goat Cheese

Served with heirloom tomatoes, balsamic- candied onions and basil pesto.

 

Southern Tomato Pie

Chef Landen’s take on the southern staple.

Braised Pork Roast

Served over fresh apple slaw.


Entrées

 

Pesto Seafood Scampi

Prince Edward Island mussels, local shrimp, salmon and scallops tossed in a white wine & garlic cream sauce.

 

Blackened Mahi

Served over stone-ground grits with tomato confit and charred okra.

 


Sweet Tea Pork Chop

Yukon Gold mashed potatoes, broccolini and Apple Jack Jus.

 


Desserts

 

Bananas Foster with fresh whipped cream

 

German Chocolate cake with French Caramel

 

Brown Butter Bourbon Pecan Tart with vanilla ice cream