Blackboard 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
Smoked Trout Salad
purple barley, honey lime vinaigrette, soft egg
24
Black Garlic Caesar Salad*
cabbage, puffed rice, parmesan, soft egg
21
Jalapeño Poppers
fontina, cotija, chipotle crema, pico de gallo, prosciutto, inspired by Chef Jack Riebel
18
Applewood Smoked Drummies GF
buttermilk blue cheese, choice buffalo, ancho bbq, dry rub
16
Sides
Farro & Olives
orange zest, shallot, garlic, vinegar
10
Cheesy Broccoli Rice Casserole
white cheddar, carolina gold rice, herbed garlic panko
10
Sixto's Pasta du Jour
Spring Tortellini
smoked ricotta & goat cheese, fava beans, smoked carrots
26
Entrée
Gochujang Maple Duck*
waffle, kimchi slaw, miso gochujang, mayo
39
Cobb Burger*
open face burger, bacon, tomato, avocado, corn meal onion ring, chiffonade lettuce, garlic ranch, inspired by Chef Jack Riebel
26
BBQ Rib Plate
¼ rack of ribs, ancho bbq, slaw, corn bread, pickles+potatoes
34
Teres Major Beef Steak*
orange & bocarones compound butter, olives, farro, orange miso mushrooms
42
Shrimp & Grits
andouille sausage, sweet corn, inspired by Chef Remy Pettus
24
Osso Bucco
polenta, braised summer vegetables, veal stock
38
Dessert
Rhubarb Pannacotta GF V DF
pistachio crumble, candied rhubarb, rhubarb butter
12
Olive Oil Cake
orange olive oil
12
House Ice Cream
rotating seasonal please ask your server
8
NOTE: Blackboard Menu is subject to change.
*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.
Dinner
Sun–Thu 5:30PM–CLOSE*
Fri–Sat 5:30PM–CLOSE*
*please refer to your ticket confirmation email for kitchen close times.
Bar
5:30PM–CLOSE*