SPRING | SUMMER

DINNER MENU

BREAD BASKET / 9
choice of daily baked focaccia or cornbread muffins (GF) with salted butter

COMPRESSED WATERMELLON / 16 / GF
ginger lemongrass gastrique, feta, pistachio, garden herbs, sea salt

SMOKED PORK BELLY / 18 / GF
corn cream, red pepper jelly, marinated tomatillo, jalapeño, radish, cilantro

 WOOD FIRED CABBAGE / 16 / GF
pork belly cracklings, carrot miso puree, garlic chili glaze, korean bbq peanuts

CAPRESE BRUSCHETTA / 17
garlic herb ricotta, tomato confit, prosciutto, wood fired focaccia

BAKED BRIE / 18
jalapeno apricot jam, bacon pistachio gremolata, crostini

BLACKENED AHI TUNA / 18 / GF
pineapple, cucumber, jalapeño, shallots, chimichurri, cilantro lime crema

 CRAWFISH HUSHPUPPY / 16
creole tartar sauce, caramelized lemon

STUFFED POBLANO / 21
jumbo lump crab, manchego, parmesan, chorizo cream, citrus, fried onions, bread crumbs

LOADED BRISKET SKINS / 17 / GF
corn salsa, smoked jalapeño aioli, mixed cheese

DUCK POT STICKERS / 18
smoked duck, szechuan broth, green onion salad

SHRIMP CEVICHE / 18
mango chili vinaigrette, mixed chilis, tomato, cucumber, avocado, red onion, tortilla chips

CAESAR SALAD / 14
romaine, fried caper bread crumbs, parmesan, red onion, creamy jalapeno dressing, anchovy vinaigrette

THE WEDGE / 14 / GF
romaine, fried prosciutto, heirloom cherry tomatoes, red onion, bleu cheese dressing

Add Wood Fired Chicken $6 / Wood Fired Shrimp $8 / Wood Fired Salmon* $14

ROASTED LAMB CHOPS / 40 / GF
braised fennel, blackberry mint coulis

SHRIMP AND GRITS / 28 / GF
andouille sausage, bell pepper, onion, creole sauce, white cheddar grits

WOOD FIRED SALMON* / 33 / GF
summer vegetables, quinoa, confit tomatoes, lemon herb sauce

BLACKENED CAROLINA TROUT / 30 / GF
warm bacon potato salad, green onion

SPRING CARBONARA / 30
poached chicken, pancetta, orecchiette pasta, artichoke, peas, asparagus, parmesan

ROASTED AIRLINE CHICKEN / 33 / GF
cajun tomato cornbread, braised collard greens, bbq demi glace

CIRCA BURGER* / 19
bacon, pimento cheese, dill pickles, chipotle mayo, fries

NASHVILLE HOT CHICKEN SANDWICH / 18
fried thighs, dill pickles, coleslaw, comeback sauce, brioche bun, fries

Sides a la carte

8oz FILET* / 45
choice of cowboy butter or Henry Baine’s

 16oz COFFEE RUBBED RIBEYE* / 45
choice of cowboy butter or Henry Baine’s

14oz BONE IN PORK CHOP / 38
adobo marinade, cilantro lime crema

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

BRISKET MAC AND CHEESE / 17
smoked brisket, honey chipotle bbq, mozzarella

CRISPY RED SKIN POTATOES / 14 / GF
chimichurri

WOOD FIRED ASPARAGUS / 16 / GF
chorizo cream

MARINATED TOMATOES / 12 / GF
balsamic, olive oil, herbs, garlic

SUMMER CORN BRULEE / 13 / GF
cotija cheese, jalapeno, grilled corn

CIRCA SLIDERS / 9
Two mini burgers served with or without cheese alongside hand cut fries

MAC N CHEESE / 9
Bowl of house made creamy mac n cheese

CHICKEN TENDERS / 9
Hand breaded and fried, served with honey mustard, choice of hand cut fries
Grilled chicken tenders may be substituted.

Kids meal includes milk, apple juice, soda or tea

Soda or Tea $2.50  /  Harney & Sons Hot Tea $3  /  Drip Coffee $2.50

Orange, Grapefruit or Cranberry Juice $3  /  Ginger Beer $4 (no refills)  /  Steph’s Lavender Lemonade $4 (no refills)

32 Oz. French Press of Mule Town: Woodsman Roasted Coffee $6