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Saturday, February 20th

Brunch 10am-3pm


V Eggplant Melanzane- Thinly-sliced Fried Eggplant, Grilled Squash & Zucchini with Fresh Tomato, Basil Purée, House-cut Mozzarella, Provolone, Fennel and Salsa Verde Aiolis on Pistollette 12


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


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


V  Roasted Cauliflower, Carrot, and Almond Arancini (4)– with Basil Crema 7

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


Zucchini & Squash 5.5


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