C A T C H O F T H E D A Y 3 4brown butter spaetzle, wilted cabbage, radish, clams, kielbasa

S H R I M P & G R I T S 2 9braised pork belly, tomato, cheddar mousse, kale, scallion

D R Y - A G E D G R A S S - F E D S T R I P L O I N 3 6horseradish cream, tiny potatoes, onions, asparagus & jus

R O A S T E D C H I C K E N 2 9farro risotto, mushrooms, broccoli, warm farm egg, mushroom sauce

G R A S S - F E D D O U B L E C H E E S E B U R G E R 1 5garlic aioli, crispy onion, house pickles, bacon jam, fries

E N T R E E S

Spring 2018

D I N N E RM E N U

S M O K E D B E E F T A R T A R E * 1 6fried shallots, dill potato chips

R O A S T E D B O N E M A R R O W 1 5sautéed snails, pickled mustard seeds, Pedro Jimenez, toast

G R I L L E D O C T O P U S 1 5pecan romesco, collard green kimchi

L O C A L L E T T U C E S 1 2burrata, spring peas, bacon lardons, croutons, okra seed oil

T R O T T E R T O T S ! 1 5pig trotters, nutritional yeast, popcorn aioli

S T A R T E R S

D E V I L E D E G G S 7crispy chicken skin

S T R E E T C O R N 9garlic aioli, cojita, lime, espelette

B R U S S E L S S P R O U T S 10chile-lime sauce, pickled carrots

C H A R R E D W I N G S 10Memphis dry rub, sweet vinegar, Gorgonzola ranch, carrot-chile emulsion

M E A T & C H E E S E 2 1house pickles and crackers

R AW O Y S T E R S * M Phouse hot sauce, pickleback mignonette, cocktail sauce & crackers

S N A C K S & S H A R E P L A T E S

* C o n s u m i n g r a w o r u n d e r c o o k e d

m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h ,

o r e g g s m a y i n c r e a s e y o u r r i s k o f

f o o d b o r n e i l l n e s s

5C O U R S E

C h e f ’ s T a s t i n g M e n u

A progressive tasting menu featuring Chef’s choice

of local and seasonal ingredients to be enjoyed by

the entire table.

7 5p e r p e r s o n

Executive Chef: Greg GarrisonChef de Cuisine: Anthony Smith

M o n d a y T h r u F r i d a y4 - 6 p m

B A R M E N U T I P P E R A R Y 1 3Redbreast 12yr Irish whiskey, green chartreuse, noily pratt rouge, angostura

M A R T I N E Z 1 1Anchor old tom gin, raspberry cinnamon sweet vermouth, Luxardo maraschino, orinoco bitters

A G E D N E G R O N I 1 3Tanqueray London dry gin, sweet vermouth, Campari, aged in a charred oak barrel

T H E C A M E L L I A 1 0Barsol pisco, strawberry, lemon, rhubarb bitters, orange flower water

Q U E E N O F S I A M 1 0Hornitos plata tequila, Thai chili pineapple syrup, watermelon, lime, pickled watermelon

C A R O L I N A W R E N 1 0Apricot infused Cathead vodka, Rothman & winter apricot, lemon, honey, egg white, bolivar bitters

T H E L I N D Y H O P 1 1Chattanooga reserve whiskey, strawberry, orgeat, lemon, citrus bitters

B A L LY S I L L A N 1 2Black Bush Irish Whiskey, Connemara peated single malt Irish whiskey, ginger, honey, lemon

S T I G G I N S D A I Q U I R I 1 1Plantation pineapple rum, lime, Pierre Ferrand curacao

G R A N R O S T A C O F F E E 1 0Teeling single grain Irish whiskey, coffee, demerara, fresh whipped cream, popcorn powder

P I S T A C H I O F I Z Z 1 3Beefeater 24, Faretti biscotti, pistachio syrup, lime, cream, egg white, soda

C O C K T A I L S

B E E RGUINNESS 4.2% ..................................6SOUTHBOUND HOPLIN IPA 6.2% .............6SWEETWATER 420 PALE ALE 5.25% .........6ORPHEUS ATALANTA SOUR 5.25% ...........6SCATTERED SUN WITBIER 5.2% ..............6SCOFFLAW BASEMENT IPA 7.5% .............7WICKED WEED PERNICIOUS 7.3%............ 7SECOND SELF THAI WHEAT 5.8% ............ 6GOOD PEOPLE IPA 7.2% ....................... 7OMMEGANG VOS ROSETTA KRIEK 5.6% .....9PILSNER URQUELL 4.4% ........................ 6JACK’S CIDER 5%................................ 6ALLAGASH WHITE 5.1% ....................... 6SHAKEDOWN STREET SAISON 5.2% ......... 6GATE CITY COPPERHEAD AMBER 5.2% ..... 6

BUDWEISER 5% ..................................5BUD LIGHT4.2% ..................................5MILLER LITE 4% .................................5COORS BANQUET 5% ...........................3CORONA 4.6% ....................................5MICHELOBULTRA 4.2%.........................5STELLA ARTROIS 5% ...........................5COASTAL EMPIRE TYBEE BLONDE 4.7% ....6WESTBROOK GOSE 4. ..........................73 TAVERNS RAPTURES RASP. SOUR 5% ..... 6ANDERSON VALLEY B.ORANGE GOSE 4.2%.73 TAVERNS LORD GREY GOSE 5% ............7TRIPEL ALLAGASH 9% ...................... 1 0FOUNDERS PORTER 6.5%............................ 7 LEFTHAND BREW NITRO MILK STOUT6%...7OLD CHUB SCOTH ALE 6%......................8DALES PALE ALE 6.5% ..........................6SESSION DARK LAGER 5.4% ...................6

W H I T E W I N E Gl|Btl

R E D W I N E Gl|Btl

S P A R K L I N G W I N E Gl|Btl

P I N O T G R I G I O Gabriella: Italy 8 . 5 | 3 3Crisp green pear, peach and tangy lime zest

S A U V I G N O N B L A N C Les Roches: Loire Valley, France 1 0 | 3 9Bright, refreshing, pineapple and minerals

C H E N I N B L A N C Vallee Loire: Loire Valley, France 1 1 | 4 2Apricot, hint of rose, quince and honey

C H A R D O N N AY Hayes Valley: California 1 1 | 4 2Gala Apple, tropical fruits, lime, hint of vanilla, dry finish

A L B A R I Ñ O Bodega Vina Nora: Galicia, Spain 1 2 | 4 6Grapefruit, orange blossom, balanced citrus, long finish

P I C P O U L Les Costieres: Roussillon, France 1 0 | 3 9Zesty pink grapefruit, bright citrus, fresh acidity

S A U V I G N O N B L A N C Lismore Estate: South Africa 6 9Rich fruit and oak notes

R O S É Le Cengle: Provence, France 1 0 | 3 9Intense currant, fresh strawberry, passionfruit, lively citrus

P I N O T N O I R El Viejo del valle: Central Valley, Chile 9 | 3 5Ripe raspberry, clove, textured long and earthy

C A B E R N E T S A U V I G N O N Marc Cellars: California 1 1 | 4 2Toasty oak, ripe summer berries, rich, round finish

M A L B A C Lagrezette: Cahors, France 1 0 | 3 9Dark stone fruit, silky tannins, full bodied

T E M P R A N I L L O Torres: Spain 1 0 | 3 9Black cherry, raspberry, soft tannins, baking spice

B L E N D Colliano: Primorska, Slovenia 1 0 | 3 9Soft, fruity scent, cherry and grippy tannins

B O R D E A U X B L E N D Chateau moulinat: France 1 2 | 4 6Ripe fruit and spices, fleshy, silky tannins

S Y R A H Tenet the Pundet: Washington 4 2Blackberry, ripe plum, vanilla, citrus blossom

G E N A C H E / S Y R A H Boutinot: Rhone Valley, France 6 2Complex, stoney red blend, mushroom and black olive

P I N O T N O I R Benovia: California 7 5Dark fruits, spice, slight oak, silky finish

M A L B E C Chakana: Mendoza, Argentina 7 0Blueberry, violet, vibrant sour cherry, vanilla, long classy finish

P R O S E C C O Belstar: Veneto Italy 1 0 | 3 9Sweet pear, nectarine, subtle floral notes, soft finish

R O S É Villa Sandi: Veneto Italy 1 1 | 4 2Fresh berries, crisp acidity, creamy, zesty and dry

C H A M P A G N E Moet & Chandon: France 9 0Intense green apple, white flowers and fresh nuts

C H A M P A G N E Veuve Clicquot: France 9 5Robust acidity, white peach, biscuit and kumquats

C H A M P A G N E Dom Perignon: France 3 2 5Bright Bouquet, toasted brioche, ripe hay, candied fruit

Draft