Friday February 26th

SANDWICH

Oyster Poboy – Golden Fried oysters topped with cebollita napa slaw, pickled fennel, and a grilled veggie aioli on a pistollete 16

SALAD

Oyster Salad – Fried oysters, pickled radishes, hard boiled egg, and shaved parmesean on top of romaine lettuce in a buttermilk dressing

STARTERS

Wayfare “Duck Fat” Pommes Frites w/ Chile Pepper Aioli  9

Calamari – Flash-Fried with Pickled Banana Peppers, Red Onion & Jalepeño served with a Cebollita Aioli 10

V  Asian-Spiced & Flash-Fried Brussel Sprouts w/ Honey Soy Vinaigrette 9

ENTRÉES

Fresh Grilled Salmon– 8oz Grilled Salmon Filet, with a lemon almond couscous and sautéed spinach, finished with a green tomato chutney  MP

Mediterranean Shish Kabob — Grilled Marinated Hanger Steak & Fresh Veggies w/ House-Made Hummus and Greek Salad 16

Southern Fried Pork Chop – Fried Bone-in Pork Chop served with Roasted Garlic Corn Grits & House Collard Greens topped with Madeira “Red Eye” Gravy & Country Ham 16

Pork Belly Gnocchi– House Made Brown Butter & Sage Potato Gnocchi on Top a Bed of Sweet Potato Puree with Crispy Pork Belly Drizzled with Steens Mustard Cane Syrup 16

SOUP

Artichoke and Oyster Bisque – with fried oysters and grilled pistolete 5.5

BAR FARE

ARANCINI(4)

V  Sweet Potato, Roasted Brussels Sprout, Almond, and Apple– with Roasted Garlic Aioli 7

MEAT PIES(3)

“Dirty Rice”  – Beef, Pickled Jalepeño, Roasted Garlic(3) — with Grilled Vegetable Aioli 8

SLIDERS (2)

Carolina-Style Spicy BBQ Pulled Pork w/ House-Made Coleslaw, Pickled Jalapeño, Delachaise Gardens Pepper Jelly, Pickled Water Melon on Pretzel Roll with Chips and Pickles 12