c a e s a r *     16

grilled romaine hearts I shaved pecorino romano I croutons

c u b a n  (gf)     16

local tomatoes I shaved red onion I hot house cucumber I haas avocado I

fresh mozzarella cheese I fried capers I herbed lemon vinaigrette

c h o p p e d (gf )     16

boston lettuce I maple-peppercorn bacon I sweet red onion I toasted walnuts I

bleu cheese I smoked tomato aioli I citrus-buttermilk dressing

b u r r a t a  &  m e l o n    (gf)     22

burata di bufala |crispy prosciutto de parma | toasted pine nut | basil crema | seasonal melon |

balsamic sherry reduction | evoo 

a d d   t o   a n y   s a l a d:

wild caught shrimp     20

u-8 day boat diver scallops       40

“#1” tuna       28

catch of the day      30

20oz brasstown grass-fed prime bone-in ribeye      70