Just So You Know...We wish we could always use only local organic products, but often the cost, availability and consistency of product is prohibitive. We are always in pursuit to make our food better tasting and better for you. That is why our culinary team makes almost everything from scratch, maintains relationships with our local farmers and changes the menu every 3 weeks. We use product that is in season. There is no other way we’d rather do business. For some crazy reason it feels right and the food just tastes better. We hope you agree. Enjoy your meal.

Dinner menu changes every 4 weeks - Call for Specials

Small Plates

Georgia Shrimp and Corn Salad - Tybee Island shrimp, local sweet corn, basil, Vidalia onions, sherry vinaigrette 9.93

Heirloom Zucchini Salad – Shaved zucchini, Parmesan, Spanish white anchovies, lemon black pepper vinaigrette 9.53

Duck Confit - Crispy leg of Hudson Valley duck, Riverview farms blue grits, soft poached egg, arugula salad 11.53

Marinated Olives - Lemon, orange, chili flake, garlic and thyme 6.93

Sautéed Squid - Onions, garlic, shallots, chilies, olives, lemon zest, parsley 9.53

Charcuterie Plate – Selection of cured meats, extra virgin olive oil, Parmigiano Reggiano, fresh lemon 10.53

Antipasto Plate Choose 4 salads (based on availability) from our case served with La panzanella crackers 9.93

Cheese Plates - One and a half ounce portion of your selection with chef’s paired accompaniment and crusty bread     5.53 ea.
Choose any 2 - 9.99              Choose any 3 – 14.99            Choose any 4 – 19.99            Choose all 5 – 24.99

Manchego 12 Month* – (Cow’s milk, Spain) MARCONA ALMONDS*

Valbreso Feta*- (Sheep milk, France] AMERICAN SPOON FRUIT PRESERVES*

Forme D Ambert*- (Cow’s milk blue, California) House made lemon preserve

Fiscallini Cheddar*- (cow’s milk, Italy) HOUSE MADE BLACK TRUFFLE HONEY*

Taleggio - (Cow’s milk, Italy ) Marcona almonds

*We would be happy to accommodate special requests from our cheese case at market rate with condiments of choice.


Soup

Ask our staff about today's selection. Cup $3.93, Bowl $5.93   

Salads

Ensalada Caesar – Romaine with classic Caesar dressing, house croutons and shaved parmesan cheese side - 5.23 | meal - 7.23

Todd’s Token Salad – Mixed field greens, roasted beets, goat cheese, hazelnuts and balsamic vinaigrette side - 5.93 | meal - 7.93

M O T – Spinach, boiled egg, capers, red onions and champagne vinaigrette with kippered salmon side - 6.53 | meal - 8.53

Popular Demand – Mixed field greens, light champagne vinaigrette and yummy jumbo shrimp salad side - 7.53 | meal - 9.53

*Add brined kamado grilled chicken breast to any salad - 2.93 - or - Hobbs Applewood Smoked Bacon 2.23

Entrees - Our entrée selection changes every three weeks and has no culinary boundaries - Stays fresh, creative, interesting and seasonal.

Local Organic Vegetables – Salad of beets, radish, and leeks, baby greens, and purple potato 14.53

Grilled Hanger Steak- Ancho chili rubbed hanger steak, avocado mash, yucca chips, jicama slaw 19.53

Red Snapper – Local baby red onions, Napa cabbage, ginger and Thai basil 20.53

Springer Mountain Chicken Breast - King trumpet mushrooms, grilled corn, arugula, parmesan jus 17.93

Berkshire Pork Loin - Plantain and fresh chorizo mash, pineapple relish 18.53

Roasted Duck Breast - Peach glazed duck breast, grilled Georgia peaches, local leeks and carrots, toasted pecan vinaigrette 21.93

Sides

4.53 each.

Roasted Veggies - Seasonal mix of veggies roasted to perfection
     
Heirloom Grits – 100 year old strain of heirloom corn from Ranger, Georgia. Ground fresh and possibly the best you’ve ever had.     

Collard Greens – Muss’ “I Can’t Believe a Damn Yankee Cooked These” Recipe.  No dirt, sweet, spicy and chock full of bacon.   

No Meat Please – Thick slices of wood fire grilled seasonal vegetables with gooey fontina cheese,                 8.63       9.93
red pepper aioli, and spicy greens on foccacia.                                                      
  
Gobbler – Shaved wood roasted turkey breast served with Bubby Muss’ Ritz cracker stuffing, Ligonberry        9.03       10.93
coulis and thyme aioli on a toasted challah bun.                                                     

Tuscan Raider– Two wood grilled juicy chicken breasts with prosciutto ham, tossed Italian herbs,                  9.33
 melted mozzarella and roasted garlic crème fraiche on a rosemary foccacia roll.                     

Insult to Philly  – Shaved Wagyu (American Style Kobe) roast beef, sautéed sweet onions, red peppers,      10.53    11.93
shiitake mushrooms & melted Swiss cheese on a hoagie roll. Served with rosemary balsamic au jus.       

Swifty’s Dream– Pulled pork shoulder, slow smoked for hours, tossed in M&T’s Carolina style BBQ sauce.     9.93        11.93
Served with spicy horseradish slaw and topped with apple wood smoked bacon on a challah bun.              

Do You Have Tilapia Today? – Lightly battered and fried tilapia filet on a soft hoagie roll with remoulade,    9.03        
 baby arugula and red onions.                                                                           

Reason to Reuben – NYC corned beef brisket cooked in house with Swiss cheese, M&T’s old world                10.33     12.33 
sauerkraut, and Russian dressing on griddled marble rye bread.                                         

The BURGER  – Kamado grilled grass fed beef burger with roasted poblano, melted Grafton cheddar,            10.93
 red onion and house-made cilantro mayo on a challah bun. 


Wine & Beer

We offer a great selection of wines by the glass and bottle as well as premium artisan beer. We'll continue to seek out the stuff you've never heard of and hopefully introduce you to more great values. Sample Wine & Beer Menu>>