Dinner

This is an example of our current menu, which changes often to reflect the seasonal nature of the ingredients.

Snacks

deviled eggs of the day our daily selection | 6

cheddar and sage cheese puffs with bacon mornay | 6

smoked chicken wings birch beer, black pepper & buttermilk | 8

tamale fries crisp masa fries with red and green salsas, queso fresco, cilantro and crema | 8


Larder

charcuterie: our own pickles, grain mustard and toasts
boudin blanc, country paté, chorizo, pork rillettes, bentons country ham and chicken cracklins | choice of 3: 13 | full board: 18

relish tray:
a trio of of housemade pickled vegetables, spreads and salads
with olive oil toasts | 10

cheese: our daily selection with preserves and housebaked crackers
 | 3 cheeses: 17 | full board: 22

farmhouse platter: a sampling of all three of the above | 34


Garden

fried brussels sprouts country ham, red corn relish, pimento cheese | 13

carrot and orange soup cardamom marshmallow, candied ginger, mint | 11

BE Farm greens and herbs salad ben's apples, smoked chicken cracklins, cornbread and buttermilk | 12

asparagus and spring vegetable salad goat ricotta, dried strawberry, tarragon, almond | 14


Mill

toasted barley risotto pa. mushrooms, cippolinis, house ricotta, winter herbs | 15 / 19

israeli couscous and mussels smoked chile broth, red sorghum, olives, capers, cilantro | 16 / 22

red quinoa cakes spicy kale, corn relish, almond milk salsa verde, overnight tomatoes | 15 / 19

buffalo grits anson mills grits, smoked chicken cracklins, hot sauce, buttermilk blue, pickled celery | 16 / 20


Plates

grilled atlantic swordfish braised clams, roasted fennel, chorizo hash, saffron toast | 28

dayboat scallops crawfish mayo, creole artichokes, dirty rice croquette, pickled okra | 27

market fish of the day lobster vinaigrette, heirloom carrots, carolina green rice, french breakfast radish | 28

farm chicken three ways roasted breast, leg roulade, crispy wing, spring succotash, meyer lemon, green goddess | 23

duck and waffles crispy confit duck leg with pecan sage waffles, BE Farm cabbage and maple bourbon jus | 26

grilled hanger steak sweet pea puree, horseradish glazed spring vegetables, walnut gremolata | 29

the supper burger 10-ounce dry-aged custom La Frieda Blend burger on brioche bun
crisp country ham, cheddar, overnight tomatoes, caramelized onions, house pickles | 19
with duck fat fried potatoes and a trio of sauces: truffle mayo, beer mustard and thousand island


Sides

( $7)

scratch biscuits

braised BE farm greens

creamy green rice

spring succotash

cornbread hush puppies

duck fat fried potatoes


20% gratuity will be added to parties of 6 or more.

Thanks to all of our local farmers and purveyors!
Executive Chef, Proprietor: Mitch Prensky
Proprietor: Jennifer Prensky