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last updated on: Thursday, February 4, 2016
Lunch Menu

Starters
Seafood chowder, bacon lardons* 10
Butter lettuce, Fuji apples, radishes, candied walnuts, Pt. Reyes blue cheese dressing 13
Roasted beet salad, lollipop kale, goat cheese, mandarine orange, pistachios 15
Tuna tartare, fried green tomatoes, garlic chips, green onion Tabasco vinaigrette* 16
Shrimp salad, little gems, cherry tomatoes, avocado, anchovy green goddess dressing* 16
Kabocha squash salad, arugula, Asian pear, pomegranate, pecans, chili maple vinaigrette 14

Sandwiches
Faith’s warm ham and cheese toast, soft poached egg, jalapeño cream* 14
Town Hall burger, house made sourdough bun, pickles, tomato, pickled onion, aioli, French fries* 17
Crispy fried chicken sandwich, butter lettuce, pimento cheese, special sauce, chips 16
Cornmeal crusted rockfish sandwich, celery root remoulade, chips* 16
Crab cake BLT, remoulade, bacon, butter lettuce, grilled tomato, chips* 18
Slow smoked pulled pork, Carolina BBQ sauce, coleslaw, house biscuit bun, chips 17

Main Courses
House-made chestnut fettuccini, roasted winter squash, mushrooms, porcini cream, parmesean 21
Shrimp and Anson Mills grits, bacon lardon, Creole sauce 23
Blackened catfish, oyster dirty rice, tomatillo salsa verde* 25
Grilled pork loin, red beans ‘n rice, ripe plantanes, chimichurri sauce* 26
Grilled NY steak, cabbage and chicory salad, peanuts, Thai chili dressing, fried shallots* 25

Sides
Buttermilk biscuits 6
Warm jalapeño corn bread 8
Crispy okra, piquillo aioli 6
Seared Brussel sprouts, pecans, cheddar, maple-sherry, herbs 8

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness, especially if you have a medical condition.