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with shredded smoked pork and pumpkin seeds
with pickled sour cherries and cheese straws
with orange-pecan butter
with poached eggs
with parmesan cheese
with beluga lentils and tarragon-sun dried tomato butter sauce
with grits or garlic-cheese grits
with zucchini and avocado salad
with chipotle sauce
with a side of Roussel blue cheese
with grilled chicken breast, bacon and avocado
with house made focaccia and walnuts
with beets and pistachios
with marinated sqaush salad
with provolone cheese, grilled red onions and pineapple
with vegetable sauté
with low-country red rice
with southern field peas and a cucumber-feta cheese salad
with asian noodle cake and bok choy
with mashed potatoes and mushroom gravy
with garlic
with remoulade
with orange-hazelnut butter
with orange, fennel and pistachios
with a chicken croquette, sage potato salad, cole slaw and a deviled egg
with leeks, bourbon and bacon hoecakes
with saffron tomato sauce, pine nuts and squash saute
with low country red rice, sauteed greens and a chile cream
with mango salsa, red pepper wheatberries and spinach
with pomegranates, cous cous and sugar snap peas
with tarragon-Virginia country ham broth, carrots, haricot vert and pappardelle noodles
with mashed potatoes, sausage gravy and southern greens
with shiitake cream, gingered jasmine “sticky” rice, and baby bok choy
with a key lime aioli, spicy chayote-apple slaw and yucca fries
with sauteed mushrooms, creamy red potatoes and rapini
with vanilla ice cream
with vanilla poached quince
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