Ship Wreck Oysters (Prince Edward Island, Canada) on the Half Shell by the 1/2 and Whole Dozen served with Cucumber Mignonette

Spanish Olives, Manchego, Toasted Almonds, Herbs and Citrus

Chicken Liver Pate with JPF House Orange Marmalade

Burrata with Oven Tomatoes, Pine Nuts, Basil and Oregano

Sea Scallop Crudo with Green Tea Ponzu, Apple and Ginger

Snow Crab, Avocado Butter and Burrata Toast

Grilled Shrimp Chimmichurri with Cheddar Grits

Sliced Speck and Butter Toast with Chili Oil

One Bite Scallop with Bonito Butter Sauce and Sea Bean

Panko Fried Oyster Lettuce Cup with Pickled Red Onion and Tartar

Petite Filet (4 oz) with Bleu Cheese Fondue and Sauteed Mushrooms

Preserved Lemon Artichoke Risotto

Espresso Rubbed Venison with Potato-Parsnip Puree, Bordelaise and Cherry Compote

Steamed Little Neck Clams with Nduja, Tagliatelle Pasta and Baguette

Halibut with Bacon, Pea Broth and Pea Tendrils

Bolognese Tagliatelle - Veal, Beef, Pancetta Tomato Sauce with Burrata and Basil

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

Roasted Turnips with Miso-Black Garlic Aioli

Petite Kale Salad with Charred Onion Vinaigrette and Smokey Goat Cheese

Cheese Grits

Our Famous Hearty Garlic Bread

Pasta and Butter

House Salad

Broccoli Caesar with Croutons and Colatura Sauce

Be Well, Feel Well, Tip Well and Fare Well. With Gratitude!

Practice Fire Safety

RIP SGH