Beginnings
- whipped yogurt, fruit cocktail, hive honey, cashew granola, shaved coconut
- 16
- benne seed bagel, trout roe, dill
- 24
- hot honey, cultured butter
- 9
- freshly shucked, served with mignonette, our hot sauce
- 28
- chili, lemon, dipping sauce
- 21
- braised bacon, crispy onions, chopped egg, blue cheese
- 19
- chili remoulade
- 13
Pastries
- piece 8 | trio 21
- piece 8 | trio 21
- piece 8 | trio 21
Mains
- buttermilk pancakes, spiced apples, honey butter, almond crunch
- 26
- foraged mushrooms, feta, wild spinach
- 23
- two eggs, breakfast potatoes, bacon, sausage, toast
- 25
- banana brûlée, toasted macadamia
- 24
- thick cut bacon, egg souffle, arugula, hollandaise
- 21
- marsh hen mill grits, andouille, green onion
add an egg | 4
- 8 oz. flat iron, shoestring fries, chili-herb vinaigrette
add two storey farm’s eggs | 8
- 32
- baby romaine, chicories, country bread croutons
add grilled shrimp, chicken or blue crab | 13
add flat iron steak | 16
- 18
- pimento cheese, dill pickles, caramelized onion
add fried egg | 4
- 28
- hot okra aioli, dill pickle, benne bun
- 26
Sides
Mimosas and Bellinis
Desserts
- crème fraîche, ice cream
- 14
- whipped cream, sorghum caramel sauce
- 14
- seasonal flavors
served by the scoop
- 5 per scoop