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
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
wild salmon 29
catch of the day 30
20oz brasstown grass-fed prime bone-in ribeye 70