APPETIZERS
raw oysters on the half shell – ½ doz jalapeno mignonette, house cocktail sauce MKT
apple and celeriac walnuts, rogue creamery blue and white wine vinaigrette 8
chilled roasted beets toasted pecans, local citrus, arugula and cane vinegar 8
pan fried sheep’s milk cheese braised lamb, san marzano tomatoes and sage 9
warm potato salad smoked bacon vinaigrette and frisee 9
steak tartare red wine mustard, quail egg and house-made crackers 12
braised beef short rib house pickle salad and root beer glaze 13
cauliflower soup fried ham and a poached egg 7
fried green tomatoes burrata, country ham, olive oil and sea salt 11
SIDES & SUCH
baked blue crab brie and chives served “au gratin” 12
pork belly cornbread cake cane syrup 6
blue crab beignets old bay aioli 11
savory bread pudding mushroom gravy and sage 6
beer braised collard greens house-made hot sausage and chow chow 7
stone ground grits 3 with pimento cheese 4
hand-cut fries aioli and house-made ketchup 4
ENTRÉES
roasted natural chicken breast black eyed peas, turnips and tasso gravy 26
grilled beef tenderloin roasted scallion butter, potato agnolotti, carrot puree 29
local shrimp and grits shiitake mushrooms, smoked bacon and thyme 17
grilled hanger steak caramelized onions and fries 25
risotto piave vecchio, mustard greens and soft boiled egg 14
seared duck breast lentils, barley, caramelized fennel and ginger jus 28
yellowfin tuna chickpea sofrito, pepper vinegar and celery salad 28
gulf fish sauce piquant ricotta cavatelli, collard greens and andouille sausage 24
paneed rabbit wilted spinach, spaetzle and lemon caper brown butter 23
LPG cheeseburger house-made pickles, onion marmalade, arugula, whole grain mustard, aioli and gruyere served with fries 15
hand-made spaghetti blue crab, colatura di alici, black pepper, lemon and parsley 16
braised pork “osso bucco” stone ground grits, kale and gremolata 28
