Supperland Menu

crab cocktail, ceviche, colossal shrimp, raw oysters

served warm with caramelized onions, cream cheese, housemade chips (add jumbo lump crab +$)

lightly grilled, with smoking ember butter

seasonal mignonette

homemade with Anson Mills grits, cultured beet butter

homemade puff pastry, melty brie, orange jezebel

sage and black pepper gravy with houseground sausage - panko-fried, finished with pickled onion

colossal shrimp, house cocktail sauce

baby kale, roasted butternut squash, roasted spiced apples, gruyère, toasted nut mix, brown butter vinaigrette

iceberg, tomato - all charred, topped with bleu crumble and dry-aged bacon lardons, local buttermilk-chive dressing

traditional or classic; blinis, crème fraiche, egg salad, chives

18oz prime, salt, pepper, fire - served sliced

10oz prime, salt, pepper, fire - served sliced

10oz miso-butter based lobster tail

2oz of miso-butter poached lump crab

slow-cooked wagyu roast, vegetable gravy, pickled vegetables

pasture-raised Joyce Farms semi-boneless chicken with pearl onions, dry-aged bacon lardons, chimichurri

Cheshire bone-in pork belly and loin, fire-grilled, served with cherry-mustard compote

root vegetables, onions, mushrooms, house puff pastry

whole fish, grilled with lemon and fresh herbs, finished with lemon-herb salmoriglio

gold creamer potatoes, smoked paprika aioli, chives

Carolina gold rice, cremini, maitake, trumpet, black pepper, créme fraiche

simply-roasted sweet onions, extra virgin olive oil

fennel, herbs, lemon zest, horseradish cream

homemade whip, cream cheese, marshmallows, charred pineapple, toasted coconut, brown-sugar pecans, brandied cherry

carrot purée, cornflake-peanut granola

grilled with bone marrow butter, toasted benne

dijon, lemon, bacon fat, bacon lardons, pecans

cider-braised green cabbage, mustard dressing

eggnog mousse, milk chocolate chantilly, cranberries, ginger snap person

cereal milk ice cream, warm maple caramel, banana bacon cornflake brittle, mini buttermilk pancakes, mascarpone chantilly, candied dry-aged bacon, lux cherry

four large biscuit cookies, baked fresh with chunks of chocolate, benne seeds, and pecans (available to-go)