Winter Menu Picks

Curious what some of our favorites are this winter? Executive Chef Kelly Franz and Executive Pastry Chef Mallory Ellis pick their menu favorites—warm and comforting with lots of stick-to-your-ribs goodness!

Pan Seared Sea Scallops

(3) U-12 scallops pan-seared to a golden brown and served on top of sweet potato hoe cakes with a brandied-bacon cream and
finished with crispy Brussels sprouts.

Sautéed P.E.I. Mussels

10 P.E.I. mussels sautéed with fennel, garlic, saffron butter and a lobster broth. Served with grilled bread to soak up all the delicious broth!

Sweet Tea Glazed Duck Breast

The duck is pan seared to medium-rare, then generously glazed with a sweet tea and demi-glace reduction.
Alongside the duck is a skillet grit cake as well as an okra, boiled peanut and sweet corn fricassee. This dish is complete with a tomato butter,
complementing the saltiness of the boiled peanuts and the sweetness of the reduction.

Beef Short Rib Stroganoff

6 ounces of fork-tender beef short ribs, braised for 6 hours. Accompanied with housemade egg noodles that are tossed with hearty mushrooms,
sweet peas, caramelized onions, red wine jus and a dollop of sour cream.

Hot Chocolate Cheesecake

Wonderfully rich, the dark chocolate cheesecake is topped with housemade marshmallow that is toasted to order.
The cake has a chocolate cookie crust and is served with a marshmallow anglaise.

Cranberry Grand Marnier Bread Pudding

Grand Marnier and orange buttermilk cake with a cream cheese custard and fresh cranberry compote.
It's served warm and topped with vanilla ice cream and garnished with a candied orange slice.

photos by Sam Simpson

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