EASTER SUNDAY 2017

BRUNCH 

Served with a complimentary glass of Sparkling Wine
Available at 12:30pm per Georgia State Law

(See our DINNER SPECIALS & ALL DAY Easter menu below)

Fresh-Baked Basket of Biscuits – 7
Wild berry jam & local Savannah honey butter

Chicken & Waffles – 16
Buttermilk fried chicken thighs, roasted garlic & blue corn waffle, maple bourbon gastrique, cayenne whipped cream

Fried Pork Belly, Eggs & Grits – 14
Smoked cider braised pork belly, sunny side up eggs, smoked gouda grits, peach bourbon syrup

Smoked Duck Hash Omelet – 12
Gouda grits, fresh fruit

Sausage, Biscuits & Gravy – 10
Sunny side up eggs, candied bacon, green onion

*Steak & Eggs – 19
4 oz. filet mignon, sunny side up eggs, steak fries

Chicken Salad – 11
Pecans, raisins, honey, mayonnaise, French bâtarde, fresh fruit

*Triple Blend Cheeseburger – 14
Short rib, brisket & chuck, fried green tomato, house-made pimento cheese, Applewood smoked bacon, Pickapeppa sauce

Stacked Pulled Pork Sandwich – 14
House-made bread & butter pickles, coleslaw, Thomasville Tomme, peach bourbon BBQ sauce

Salmon Burger – 15
Bibb lettuce, roasted Roma tomatoes, whole grain mustard aioli

DINNER SPECIALS

Local Sweet Pea Soup – 15
Prosciutto, watercress, dill crème fraîche

Scallop & Arugula Salad – 18
Tart apple, candy roasted walnuts, bacon lardons, blue cheese, whole grain mustard & apple vinaigrette

House-Made Gnocchi – 29
Sweet onion & rabbit ragout, wild mushrooms, shaved Applewood smoked cheddar

Moroccan Spiced Flounder – 30
Creamy risotto, curry heirloom baby carrots, orange scented basil cream

Espresso Dusted Smoked Lamb Rack – 35
Rosemary farro, asparagus, fig & pinot noir reduction

Pan Seared Chicken Breast – 25
Parsnip & carrot purée, grilled brussel sprouts, roasted chicken jus

Pork Rib Eye – 28
Smoked duck hash, broccoli rabe, pineapple cherry glaze

 

ALL DAY MENU

STARTERS

She Crab Soup – 9

Local Sweet Pea Soup – 15
Prosciutto, watercress, dill crème fraîche

“BLT” Stack – 12
Fried green tomatoes, candied bacon, frisée, pickled red onion, black pepper buttermilk dressing, balsamic reduction, basil oil

Chilled Smoked Salmon Filet – 16
Arugula, red onion marmalade, Pommery mustard, crème fraîche, crostini

Jumbo Lump Crab Cake – 16
Grilled baby romaine, white anchovies, shaved Parmesan, Caesar dressing

Watermelon Salad – 10
Arugula, Capra Gia Farms feta, grilled Vidalia onion, extra virgin olive oil

Baby Iceberg Wedge Salad – 10
Grape tomatoes, shaved radishes, blue cheese, Applewood smoked bacon, buttermilk ranch dressing

Charred Caesar Salad – 9
Grilled baby romaine, white anchovies, shaved Parmesan, Caesar dressing

 

 

ENTRÉES

*BBQ Spiced Scottish Salmon & Jumbo Shrimp – 29
Confit fingerling potatoes, braised brussel sprouts

Belford’s Award-Winning Crab Cakes – 34
Carolina rice, haricots verts, spiced tomato jam, jalapeño aioli

Seafood Linguini – 26
Lobster, bay scallops, shrimp, Andouille sausage & sweet pepper ragout, smoked gouda cream

Shrimp, Greeens & Grits – 27
Shrimp, fried grit cake, Applewood smoked bacon, collard greens, chardonnay butter sauce, heirloom tomatoes, green onion, Parmesan

BUTCHER’S CUTs
Horseradish whipped potatoes, haricots verts, pink peppercorn sauce

*8 oz. 38-Day Aged Filet Mignon – 42

*12 oz. 55-Day Aged Prime NY Strip – 42

 

 

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions or are in a high risk population: pregnancy, children & elderly