Thursday, March 10th

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

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

SOUP

Oysters Rockefeller 5.5

BAR FARE

ARANCINI(4)

V  Bacon, Zucchini, Squash, and Almond 7

MEAT PIES(3)

Jerk Turkey with pickled habañero, garlic, onion, and coconut lime crema8

SLIDERS (2)

Carolina style pulled pork with jalapeños, pickled watermelon, and coleslaw on Pretzel buns served with Chips and pickles 12

SPECIAL SANDWICH

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