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CH - Lunch Menu 030924

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33 views

CH - Lunch Menu 030924

Uploaded by

rajhp54321
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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LUNCH

SMALL PLATES
Fried VA Oysters* 16 Smoked Deviled Eggs 10
Smoked Egg Tartar / Pickled Shallot Bacon / Chive / Chicharrones / Lusty Monk
Lowcountry Oysters* 13 Pimento Cheese 12
Gold Beet + Apple Pico / Champagne + Lime Seafoam Chèvre / Smoked Paprika / Chicharrones
Grace Point Oysters* 13 Bibb Salad 12
Cypress Butter / Gremolata Tomato / Olive / Feta / Cucumber / Green Goddess
Roasted Beets 15
Chèvre / Citrus / Fennel / Pistachio Brittle / Dolce Forte

FOR THE TABLE


Smashed Potatoes 12 Pomme Frites 10
Hunter's Sauce / Chive / Burrata Parma / Herb / Truffle Salt
Collards + Smoked Ham 11 Pork Belly + Brussels 13
Ham Hock / Hot Vinegar / Bacon Pomegranate / Pecan / Apple / Aioli

WOOD OVEN PIZZAS


Bianco 16 Pepperoni 18
Chèvre / Mushroom / Herb / Vincotto / Garlic Calabrian Salami / Pepperoncini / Olive / Sofrito
Duck Pastrami 17 Margherita 15
Everything Spice / Mozzarella / Garlic / Arugula Alta Cucina / Fior de Latte / Bush Basil

BIG PLATES
Pork Cheeks 22 Hanger Steak* 28
Rice Grits / Collards + Smoked Ham / Lemon / Chive Pomme Frites / Arugula / Parma

Shrimp Diavolo* 22 Mussels* 17


Ricotta Gnudi / Pomodoro / Fennel Sausage Shakshouka / Feta / Focaccia

Local Catch 24 Grilled Eggplant 24


Polenta / Tomato / Caper / Spinach / WilCot Mushroom Fava Bean + Garlic Ricotta / Tomato Yogurt /
Pomegranate / Cashew / Feta
Spicy Chicken Sandwich 16
Bibb / Ranch / Pickle / Hot Sauce Brisket Burger* 18
Cheddar / 247 Sauce / Bacon Jam / Pickle

Executive Chef - Ashley Moser Chef de Cuisine - Daniel Murray Sous Chef - Benjamin Real

*These foods may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

We kindly ask to limit menu item modifications to accomodate dietary restrictions or allergies only.

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