Chef de Cuisine Ryan Weaver and Guest Chef Fenix Nelson will be serving southern inspired Small Plate menu items to pair with your favorite wines by the bottle or by the glass. No reservations needed this evening. Menu for Friday and Saturday:

SOUP
Gullah Melon Gazpacho, Cilantro, Olive Oil -$3.5/$4.5

FROMAGE
Cheese and Charcuterie Board with Accompaniments -$14

KALE SALAD
Sunflower Seeds, Golden Raisins, Manchego Cheese, Olive Oil, Lemon Juice -$7/$9.5

COMPOSED SALAD
Compressed Watermelon, Baby Arugula, Goat Cheese, Habersham Honeycomb, Cracked Pepper -$9.5

CANAPE
“BLT” Baguette, Pimento, Tomato Jam, Micro Greens, Bacon Dust -$3

CHICKEN AND “WAFFLES”
Buttermilk Fried Chicken, Savory Waffle, Roasted Garlic, Basil Gravy -$12

GUMBO
Poached Local Shrimp, Carolina Golden Rice, Braised Collards - $14.5

DESSERTS
Cookies, House Made Ice Creams, Cake - $1.25-$6