Snack on these bar bites while you sip on your favorite drink!
5 pieces with cusabi.
1 aromatic meatball with ricotta and basil on top of Anson Mills Grits
2 pan seared scallops on arugula and microgreens drizzled with oil and blueberry vinegar and a peach wedge.
Cured pork belly rubbed and marinated in Chef’s sweet and spicy Gochula Sauce. Served on King’s Hawaiian Buns with pickles and carrots.
Fried fresh brined wings. Served Hot, Fireball BBQ, Old Bay or Naked.
6 oz. fried Brussels sprouts tossed in lemon soy ponzu sauce with crushed almonds.
2 local caught tail-on shrimp and sofrito on top of Anson Mills Grits with fried sweet pickled onion and microgreens.
3 blistered banana peppers stuffed with pancetta, sausage and cream cheese. Served over a bed of arugula with a side of marinara.
2 signature dredged fried chicken breast strips with Root-Fil-A Sauce and house cut fries.