New Year’s Eve
- BBQ DUCK CONFIT POUTINE: A LOVE LETTER TO THEODORE READER 14
Hand-Cut Fries and Duck Confit covered w/ Cheese Curds and Brown Gravy - “STACK” OF FRIED GREEN TOMATO AND LOW & SLOW NC PORK 9
Baby Arugula and Sriracha Aioli - BRAISED VENISON POLPETTE W. HONEY AND CUMIN 8
Whipped Brie Cheese
Smoked Cherry Gastique - OYSTERS: SOUTHERN STYLE 9/16
Pimento Cheese, Spinach and Bacon - MINIATURE CRAB CAKES
W. SHRIMP AND TASSO GRAVY 11
Lemon Saffron Remoulade - BUTTER-POACHED LOBSTER TAIL 19/42
Angel Hair Pasta w. Two Fancy Sauces: Parmesan Cream and Fra Diavolo - ASIAN-INSPIRED PORK BELLY 11
Ginger Garlic Miso Crema and Candied Red Cabbage - BOK BOK CHICKEN, SHAVED HAM AND MELTED GRUYERE 24
Winter’s Vegetables and Yukon Gold Potatoes
Sage Mushroom Madeira Sauce - FILET MIGNON AKA CARPETBAGGER STEAK 29
Center-Cut Filet w. Ragout of Shallots, Oysters and Wild Mushrooms
Horseradish Whipped Potatoes and Buttermilk Onion Rings - BLACKENED GROUPER AND CRISPY PORK BELLY 27
Red Lentils, Caramelized Pumpkin and Blood Orange Confit
Toasted “Christmas” Pistachios - SHRIMP, SCALLOPS & MUSSELS 28
Roasted Tomato, Candied Fennel and Wilted Spinach
atop Saffron Risotto - FRED FLINTSTONE’s PORK SHANK 26
Savannah Inspired Red Rice
Lemon, Parsley and Dijon Bread Crumbs
HOUSE Pepper Jelly - THE COLONEL: VERSION 2.0.16 22
Crispy Buttermilk Fried Chicken atop Corn Waffle
Brown Sugar Smoked Apple infused Maple Drizzle - BBQ BRAISED SMOKED TOFU 11/19
“Melted” Eggplant & White Bean Ragout
