Project Description
SPRING | SUMMER
DINNER MENU
– Small Plates –
CHARCUTERIE BOARD / 20
artisan cheese, lemon herb ricotta, prosciutto, duck pastrami, olive tapenade, fire roasted grapes, smoked pepper jelly, grilled bread
TUNA CRUDO / 16
sashimi tuna, pickled cucumber, sesame ginger broth, fresno chiles, radish, fried wontons
ROASTED PORK BELLY / 16
pineapple relish, smoked jalapeño aioli
CIRCA PRETZELS / 14
roasted garlic oil, sea salt, beer cheese
BREAD BASKET / 12
rosemary focaccia, cornbread, pepper gruyere biscuit
SMOKED LAMB RACK / 20
jalapeño corn pudding, pepper jelly
SPRING PEA RISOTTO / 14
smashed peas, tarragon, lemon vinaigrette, cippolini onions
HEIRLOOM TOMATOES / 15
basil pesto, procuitto, buratta, arugula, radish, balsamic
ZUCCHINI FRIES / 14
white truffle oil, parmesan, roasted garlic aioli
MEXICAN STREET CORN DIP / 15
charred corn, cotija, cilantro, chili butter, tortilla chips
BBQ SPICED SHRIMP / 15
hot chilis, smoked pineapple
CRAWFISH BEIGNETS / 16
remoulade, tennessee chow chow
– Greens –
All salads can be made gluten free.
CHARRED BROCCOLINI CEASAR SALAD / 16
lemon aioli, black garlic dressing, blackened breadcrumbs, parmesan
CHOPPED WEDGE SALAD / 13
heirloom cherry tomato, red onion, bacon, bleu cheese dressing, scallion
RADICCHIO SALAD / 14
lemon caper vinaigrette, gorgonzola, apple, fennel, fresh dill, roasted sunflower seeds
Add Grilled Chicken $6 / Grilled Shrimp $8 / Pan Seared Salmon $14
– Entrees –
LOBSTER GNOCCHI / 38
asparagus, cippolini onion, brie, bacon, tarragon, thyme bread crumbs
SHRIMP AND GRITS / 28
white cheddar grits, bacon, stewed tomatoes, fresh herbs
WOOD GRILLED SALMON / 33
smoked black beans, creamy cucumber, dill salad
JUMBO LUMP CRAB CAKE / 35
tomato confit, asparagus, radish, cajun cream
FRESH CATCH / mkt
chef’s choice of seasonal ingredients
BBQ BRAISED SHORT RIBS / 38
spring pea risotto, cippolini onion confit, crumbled croutons
ROASTED AIRLINE CHICKEN / 31
summer corn succotash, red potatoes, lemon basil vinaigrette
FRENCH ONION BURGER / 18
brioche bun, carmelized onion, roasted garlic aioli, gruyere, arugula, fries
NASHVILLE HOT CHICKEN SANDWICH / 18
pepper & gruyere biscuit, bama slaw, bread and butter pickles
– Wood Fired –
Sides a la carte
8 OZ BEEF TENDERLOIN / 45
choice of cowboy butter or Henry Baine’s
COFFEE RUBBED RIBEYE / 45
choice of cowboy butter or Henry Baine’s
BONE IN PORK CHOP / 38
adobo marinade, cilantro lime crema
42oz TOMAHAWK TO SHARE*/ 135
red potatoes & choice of cowboy butter or Henry Baine’s
*Limited availably on Friday & Saturday only and not available togo
– Sides to Share –
CAJUN MAC AND CHEESE / 14
cheddar, pepper jack, mozzarella, cajun seasoning
CRISPY RED SKIN POTATOES / 13
chimichurri
WOOD GRILLED ASPARAGUS / 14
BAKED VEGETABLE AUGRATIN / 15
fresh ricotta, squash, zucchini, tomato, fresh basil
OYSTER MUSHROOMS / 14
garlic, rosemary
SUMMER CORN SUCCOTASH / 14
lemon basil vinaigrette
– Kids –
CIRCA SLIDERS / 7.95
Two mini burgers served with or without cheese alongside hand cut fries or chips.
MAC N CHEESE / 7.95
Bowl of house made creamy mac n cheese
CHICKEN TENDERS / 7.95
Hand breaded and fried, served with honey mustard, choice of hand cut fries or house chips. Grilled chicken tenders may be substituted.
Kids meal includes soda, tea, milk or apple juice.
– Drinks –
Soda or Tea $2.50 / Harney & Sons Hot Tea $3 / Drip Coffee $2.50
Orange, Grapefruit, Cranberry Juice $3 / Ginger Beer $3 / Steph’s Lavender Lemonade $4 (no free refills)
32 Oz. French Press of Mule Town: Woodsman Roasted Coffee $6