This is a sample menu, we exclusively use local farmers and purveyors, so our menu changes everyday and may even change over the course of a night.  We do our best to keep this menu up to date, but it is mostly here to give our guests an idea of our food rather than find specific items.



Freshwater Dinner Menu

Small Plates-Meant to be enjoyed by one person as part of a multi-course dinner.

Bread & Spreads 4

Striped Bass Sashimi, Smoked Soy, Horseradish-Tat Choi Puree  5

Heirloom Greens Salad, Butternut, Toasted Pecan, Ricotta, Caramelized Shallot Vinaigrette  7

Turnip & Leek Soup, EVOO, Herbs  6                                               

Masa Harina Mezzelune, Braised Beef Neck, Celeriac Preparations, Shimeji Mushroom  10

Pappardelle, Duck Prosciutto, Peas, Leek Cream  11

Acorn Squash Agnolotti, Sage, Aux Arcs, Brown Butter  9

Prawn Hushpuppy, Harissa Aioli, Kim Chi  9

Seared Pork Belly, Red Wine Gastrique, Thyme, Whipped Bone Marrow, Pickled Shallot, Mustard Greens  11

Black Garlic & Mushroom Dumpling, Sour Beet Sauce, Spaghetti Squash  9

Braunschweigger Beignet, Mustard: Pickled Seed & Coarse Ground, Pickles 9

Poisson Gras, Toasted Crostini, Yellow Beet Chutney, White Wine Gastrique 8

*Consuming raw or undercooked Meat, Poultry, Eggs, Fish, or Shellfish may lead to an increased chance of food borne illness.

Plate to Share

Charcuterie Board, Pickles, Bread, Mustard 14/24 (Add Cheese 3/6)

Freshwater Brandade, Lavosh, EVOO, Pimenton  14

Sweet Potato Confit, Grilled Ciabatta, Toasted Pecans  10

Large Plates-Meant to be enjoyed by one person as an entrée in a multi course experience.

Pan-Seared Sturgeon, Butter Poached Turnip, Nasturtium Sauce, Crispy Mushrooms  28

Duck “Casseoulet”, Celeriac Puree, Peas, Smoked Duck Jus  38

Dry-Aged Sirloin* of Beef, Sweet Potato Robuchon, Grilled Kale, Bordelaise  32

Wood Grilled Pork Loin, Harissa, Chermoula, Butternut, Mustard Greens 28

Crispy Roasted Chicken, Heritage Corn Bread, Radish, Apricot Glace  22


10 Course Tasting-60

Wine Pairings (Standard/Reserve)-25/75

**Tasting Menu can be modified for any and all dietary restrictions with 24 hours notice.**


Executive Chef/Owner: Calvin Davis

Sous Chef: Taylor Hindman


Chocolate Pate en Croute,

  Espresso Caramel, Bark   7


“Knafeh” Ricotta-Duck Egg Yolk Ice Cream,

Crispy Pastry Dough, Honey, Candied Pecans  6


Apple Sorbet, Pear Jam  4


Gorgonzola Dolce Clover Honey,

Semolina Cracker  4




Wines By The Glass

Half / Full / Bottle




N.V.  Domaine St. Vincent Brut 5/10/30

N.V. Picamalot  Rose 6/12/36




‘17  Van Duzer   Pinot Gris 5/10/30

‘17 Sean Minor Sauvignon Blanc 5/10/30

‘17 Sean Minor Chardonnay6/12/36

‘17 Carl Graff Riesling 6/12/36



‘15 Sean Minor Pinot Noir 5/10/30

‘16 Remo Farina Valpolicella Ripasso  4/8/24

‘15 La Vita Lucente 6/12/36

‘16 Domaine Casagnau Vin d’Pays  4/8/24



Reserve Wines By the Glass

2 oz / 4oz


2015 Kesner Chardonnay  6/11


2017 Abazia di Novacella Kerner  5/10


2013 Chester Kidder Cabernet Blend 12/23


2013 Tomassi Amarone 12/23


2015 Bien Nacido Pinot Noir 10/18


2015 Klinker Brick “Old Ghost Zin 10/18



 Seasonal Cocktails



Pink Lady

Pickney Blend Hibiscus Gin


Blueberry Liquor

Egg White

Peychaud’s Bitters


Bramble On

Elderberry Cordial

Rieger Whiskey

Velvet Falernum


Pucker Up!

Citricated Apple Infused Vodka

Pickney Bend Tonic Syrup

Pierre Ferrand Dry Curaçao


KC Tea

Lifted Spirits Gin

Seasonal Spice Syrup

Angostura Bitters

Citric Acid


The Last Shaman

Mezcal Vida

Ginger/Turmeric Cordial

Lion’s Mane Tincture

Sage Smoke