Friday March 4th

Lent Specials

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

SOUP

Oysters Rockefeller with Fried Oysters & Toast points 12

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

BAR FARE

ARANCINI(4)

V  “Provencal” – Tomato, Red Onion, Capers, Oregano,Basil, and Kalamata Olives with Basil Crema 7

MEAT PIES(3)

Chorizo, Artichoke, and Black Bean – with Guacamole Crema 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