LUNCH

(Tuesday-Friday… See Brunch menu for Saturday & Sunday lunch items)

SMALL

FARM SALAD
chopped lettuces, tomato, bacon, egg, dill ranch
5/8
WEDGE SALAD
tomato, bacon, green goddess dressing
7
FALL SALAD
mixed greens, shaved carrot, roasted pecans, pears, apple honey vin
6
SMOKED GOUDA QUESO
pork skins, pickled jalapenos, smoked pulled pork
9
GOAT CHEESE DIP
veggies, pita chips
9
SMOKED SALMON CHIPS
white bbq sauce, fried capers,  pickled onion, everything bagel spice
9

MAINS

GULF SHRIMP & GRITS
sauteed shrimp, Conecuh sausage, smoked gouda grits, Carolina pan sauce
15
FISH TACOS
crispy onions, poblano slaw, pea salad
12
CHICKEN BACON MAC & CHEESE
smoked gouda & parmesan
12
GRILLED SALMON SALAD
mixed greens, shaved carrot, roasted pecans, pears, apple honey vin
15
VEGETABLE PLATE
four chef selections, toast
11
FRIED CHICKEN SANDWICH
slaw, bacon, gouda bechamel, house fries
14
GRILLED PORK LOIN
boursin mash potatoes, local farm veggies, herb butter
13
“RIVER” BURGER
smoked gouda, bacon, bibb lettuce, caramelized onions, house fries
15
FRIED CATFISH PLATE
fries, shrimp hush puppies, lemon tartar
14
CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS