Savage Blonde Oysters, from PEI. On the Half Shell by the 1/2 and Whole Dozen served with Cucumber Mignonette

Smoked Trout Pate

Mixed Olives, Za atar, Orange, Almonds and Manchego

Maryland Crabcake (4oz) with Caper Forward Tartar

Tuna Ravigote

Burrata with Kale Pesto, Pine Nuts and Pickled Strawberries

One Bite Scallop with with Leek-Sundried Tomato Butter and Lentils

Mini Tuna Poke Bowl with Rice

Petite Filet (4 oz) with Bleu Cheese Butter, Cassis, Shallot Marmalade

Braised Short Rib with Beef Broth, Carmelized Onions and Raclette Cheese Toast

Halibut Filet with Fish Fume, Fava Bean, Peas, Mint, Speck and Preserved Lemon

Steamed Clams with Nduja, Tagliatelle Pasta and Baguette

7 oz Filet or 13 oz NY Strip with Mashed Yukon Golds, Vegetable and 100 Percent Pure Butter

Watermelon Jalapeno Avocado Salad with Peanuts and Asian Vinaigrette

Beet Hummus with Pumpkin Seeds and Basil Oil

Braised Collard Greens with Pork Broth and Cheese Grits

Arugula, Zucchini, Pickled Raisins and Pecorino with a Cabernet Buttermilk Dressing

Marinated Beets, Pistachios, Goat Cheese and Ras el Hanout

House Salad

Our Famous Hearty Garlic Bread

Cheddar Grits

O Brian Potatoes

Green Gazpacho

Be Well, Feel Well, Tip Well and Fare Well with Gratitude

RIP SGH