Join us each evening as Chef Joseph Harrison presents his vision of modern American cuisine—rooted in the season’s best ingredients and shaped by refined technique.

Guests may choose from our daily à la carte offerings or experience the eight-course Chef’s Tasting Menu, available for the entire table only.

Desserts by Pastry Chef Kathryn King offer an irresistible—and memorable—final note.

OCTOBER 2025

shareable snacks

castelvetrano olives
toasted fennel, evoo

cheese: kentucky rose (austin, ky)
jonagold apple butter, pecans, toasted baguette

crisped berkshire pork belly
jimmy nardello pepper jelly, apple, peanut

country style pâté
pistachios, cornichons, dijon mustard, toasted ciabatta

Salad & Soup

ruby red & golden beets
meyer lemon yogurt, apple, ginger, thai basil

romaine & hanson lettuce
red onion, radish, turnip, feta, burnt honey vinaigrette

green bean caesar
celery, olives, arugula, parmesan, anchovy breadcrumb

pear & arugula salad
hakurei turnip, watermelon radish, squash, muscadine, guajillo

starters

warm butter braised maine lobster
lemon, pepper, carrot, celery, cauliflower, truffle potato

seared foie gras
asian pear gastrique, arugula, shallot vinaigrette

clem’s carrots
preserved lemon, pickled jalapeño, dates, pecans, mint

crisped jumbo lump crab cake
old bay, coconut milk, okra, tomato, cabbage

yellowtail hamachi sashimi
avocado crema, radish, cilantro, ponzu, jalapeño

cabbage rolls
duck confit, butter beans, five spice, hoisin, foie gras jus

beef tartare
black truffle, piquillo pepper, chives, house chips

entrées

herb-crusted lemon sole
pan roasted cauliflower, shiitakes, lemon caper sauce

pan seared sea scallops
sweet potato, crispy rice, roasted peppers, green curry dashi

mountain trout
field peas, berbere spice, okra, tomato, lemon

breast of duck
blackberry jus, wakefield roasted cabbage, tahini

border springs farms lamb
loin, belly, turnip, cajun okra, red wine jus

slow braised berkshire pork
creamed corn, chipotle jus, peach, banana pepper

short rib of beef
snowpeas, english peas, leeks, whipped potatoes

steak frites
black angus filet mignon*, steak fried potatoes, cognac peppercorn sauce

DESSERT

warm chocolate cheesecake
softly whipped cream, chocolate sauce

lemon pound cake
lemon custard, black plums, honey-lemon yogurt

georgia blueberry upside-down cake
vanilla ice cream

valencia orange ice cream sandwich
pistachios, pecans, cashews, chocolate & caramel sauces

grand marnier chocolate cake
caramel ice cream, chocolate sauce

north georgia fuji apple tart
ginger brown butter, vanilla ice cream

fresh sorbets
-- one of each, with meringue --
passion fruit, grapefruit, meyer lemon