Dinner Menu
Download MenuAll of our produce, meat, poultry and fish come from farms, ranches and fisheries guided by principles of sustainability.
(gf: gluten-free, v: vegan)
Asher Larson, Executive Chef
Intro
marinated olives, gf/v
9
cheddar buttermilk biscuits
hot honey butter . flaky salt
10
deviled eggs*, gf
trout roe . dill
8
spiced pecans, gf/v
brown sugar . chile pepper
8
cheeses
buttermilk-benne seed crackers . homemade preserves . peanut brittle
16
Opening Acts
pimento cheese
crudites . buttermilk benne seed crackers
15
icebox buttermilk & tomato salad, gf
lettuce . summer cherry tomatoes . pickled shallot . chive
17, add benton's bacon 5
garden herb salad, gf/v
radish . spiced pecans
15
stone fruit caprese salad
hand pulled mozzarella . peach preserves . saba
18
lake vermilion crawfish gumbo
wild rice . smoked sausage . blue crab
22
sweet corn & hominy chowder
blue crab . gulf shrimp
17
peel & eat gulf shrimp, gf
comeback sauce
19
hickory smoked hot wings, gf
buttermilk blue cheese . celery
15
roasted vegetable bruschetta, v
pickles . grilled baguette . seasonal vegetables
22
Headliners
shrimp & grits, gf
sweet corn . pork andouille
25
courgette agnolotti
seasonal squash . marinated tomatoes . giardiniera white wine sauce
22
juniper crusted wild acres duck breast, gf
fava . maitake . mustard . ramp . orange
37
blackened braised cabbage, v
legume purée . miso . southern furikake
24
poached catfish cajun vierge, gf
tomato confit. pickled chiles . oregano . carolina gold rice
33
american wagyu zabuton*, gf
harissa . grilled broccolini . young cajun potato . scallion
38
saffron tagliatelle
guajillo butter . pickled fresno . manchego
24, add shrimp 12, add crab 12
boneless wild acres half chicken
seasonal vegetable . foie butter . jus
36
dakota cheeseburger
american wagyu . white american cheese . comeback sauce
15, add bacon 3, add to pimento cheese 3, add fries 3, add béarnaise 3, add patty 5
fried chicken sandwich
ancho bbq . house pickles
13, add fries 3, add béarnaise 3
Side Acts
steamed carolina gold rice, gf/v
7
white cheddar grits, gf
8
seasonal succotash
8
grilled broccolini
beurre blanc marcona almonds
12
young cajun potatoes, gf/v
8
french fries, gf
cajun spice . crab boil béarnaise
9
Curtain Calls
caramelized banana crêpes
rum sauce . bacon . mint
14
strawberry cream cake
pistachio crumb
15
mississippi mud pie
triple chocolate . elle's irish cream mousse
14
key lime bar, gf/v
berry coulis . orange tuiles
13
peach & buttermilk pie
almond toffee . orange meringue
15
warm chocolate chip cookies
mixed chocolate
7
*These items are served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*A 3% health and wellness charge is added to all guest checks to help offset the rising costs of health benefits. This is not an employee gratuity.
Dinner
Sun–Thu 5:30PM–9PM
Fri–Sat 5:30PM–11PM
*on nights with two shows, the kitchen stays open through the first half of the second show.
Bar
5:30PM—Close