“SO NAT” PIMENTO CHEESE PLATE – 25 PLATE / 35 BOARD
local cured meat, house made bacon jam, pickled veggies, house accoutrements
PECAN SMOKED BABY BACK RIBS – 23
Asian BBQ sauce, pickled carrots & cucumber, cilantro, peanuts
MUSSELS AND COLLARD GREENS – 22
shiitake mushrooms, tomato, bacon, baguette
BLISTERED OKRA & BROCCOLINI – 17
peanut chili crunch, shiso greek yogurt
MAPLE ROASTED GOLDEN BEETS & CARROTS – 18
SoNat peanut hummus, everything seasoning, pomegranate, toasted pita
GULF FRIED OYSTERS – 24
basil gribiche sauce, asparagus, pickled shallots, peppadew peppers
LITTLE GEM SALAD – 17
red onion, pumpkin seeds, garlic chips, radish, herb butternut squash dressing
BREAD – 13
jalapeño johnny cake & sheet pan biscuits, sweet potato cane syrup butter, pepper jelly
SMALL PLATES
LAMB BURGER HELPER – 38
mini rigatoni, smothered lamb & fennel, mozzarella & parmesan bake
COFFEE RUBBED PORK LOIN* – 42
creamed cabbage & potatoes, carrots, shiitake bacon, pickled mustard seed
MUSHROOM TORTELLONI – 38
vidalia onions, asparagus, zucchini, peas, lemon coriander sauce
LINGUINE & CLAMS – 36
leeks, fennel, fresno peppers, pumpkin seeds, preserve lemon, butternut squash sauce,
SPICE CRUSTED “PASTRAMI” ROASTED SALMON – 42
sauteed couscous & rutabaga spinach, celery root & potato puree, chips
BERBER SPICE FRIED CHICKEN THIGHS – 40
coconut milk jalapeño maque choux, potatoes 5
SPICED BRAISED SHORT RIBS – 54
sweet potato carrot purée, crawfish, sauteed carrots & broccolini, fermented black bean teriyaki sauce
MAIN PLATES
WINE BY THE BOTTLE
CHAMPAGNE
DUVAL-LEROY BRUT RESERVE (375 ML) . . . . . . . . . . . 65
CINNAMON – ROASTED FIG – BISCUIT
LANCELOT-PIENNE ‘INSTANT PRESENT’ BLANC DE BLANC BRUT , COTES DES BLANC S & EPERNAY . . . . . . . . 125
LIME ZEST - DRIED HERBS & FLOWERS - MARCONA ALMOND
PHILLIPE FONTAINE BRUT ROSE DE SAIGNEE . . . . . 112
RASPBERRY – CREAM – LAVENDER
GEOFFREY BRUT ‘EXPRESSION’ CUMIERES PREMIER CRU . . . . . 112
STEWED APPLES – VANILLA – PEAR
CLANDESTIN LES SEMBLABLES ‘AUSTRAL’ BRUT NATU RE, AUBE . . . . . 158
POMEGRANATE - HAZELNUTS - TOASTED BAGUETTE
2018 LECLERC BRIANT ‘MILLESIME’ EXTRA BRUT . . . . . 185
HERBAL VERBENA – CHALK – ANISE
WHITE & ROSÉ
TEMPRANILLO ROSE
Illahe, Willamette . . . . . 64
CHENIN BLANC
2023 Dm. Florent Cosme ‘Gross Pierre’ Vouvray, FR . . . . . 64
SAUVIGNON BLANC
2022 Deep Down, Marlborough, NZ . . . . . . 60
2022 Dom. Anthony and David Girard, Sancerre, Loire, FR . . . . . . 85
RIESLING
2020 Hermann J. Wiemer ‘HJW’ Seneca Lake, NY . . . . . 100 .
CHARDONNAY
2020 Vino de Vinedo los Parientos Baettig Traiguen, CL . . . . . 72
2022 La Soufrandière, Pouilly-Vinzelles, FR . . . . . 110
2023 Domaine Frantz Chagnoleau, Macon-Villages Clos Saint-Pancras, FR . . . . . 78
ROUSSANE/MARSANNE
2022 Pierre Gaillard, Saint-Peray Blanc, Rhone Valley, FR . . . . . 88
VIOGNIER
2023 Arsac ‘Les Amandieres’ Rhone Valley, FR . . . . . 64
RED
GAMAY
2022 Famille Guerin ‘La Vigne de Mon Pere’, Moulin a Vent, Bea ujolais, FR . . . . . . . . . . . . . . . . . . . . . . . 75
PINOT NOIR
2022 Talley, San Luis Obispo Coast, CA . . . . . 84 .
2020 Phillippe Gavignet ‘Les Argillats’, Nuit-StGeorges, Burgundy, FR . . . . . 170
SYRAH
2023 Amevive, Ibarra Young Vineyard, Los Olivos, CA. . . . . 90
GARNACHA/CARINENA
2021 Bodegas La Cartuja, Priorat, ESP . . . . . 65
GRENACHE/SYRAH
2021 Le Clos du Caillou, Cote du Rhone Les Quartz, FR . . . . . 120
SANGIOVESE
2022 Casanova di Neri ‘Irrosso’ Toscana, Montalcino, IT . . . . . 70
ZINFANDEL
2021 Ridge, Lytton Springs, Dry Creek Valley, CA . . . . . 115
MALBEC
2023 Bodega Noemia ‘A Lisa’ Patagonia, ARG . . . . . 65
BARBERA
2022 Pico Maccario, Barbera D’Asti, Lavignone, IT . . . . . 60
NEBBIOLO
2021 Cigliuti ‘Bricco di Neive Vie Erte’ Piedmont, IT . . . . . 130
CABERNET SAUVIGNON
2022 Textbook, Paso Robles, CA . . . . . 68
2018 Volker Eisele Family Estate, Napa Valley, CA . . . . . 140
2021 Matthiasson, Napa Valley, CA . . . . . 158
MOJO POTATOES | BUFFALO BRUSSEL SPROUTS | ANGRY VEGETABLES | COLLARD GREENS
SIDES - 11
bleu cheese crumbles, pickled shallots, celery
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS