Our appetizers offer a delicious transition, blending flavors and textures to enrich the dining experience. Every dish is crafted with care, designed to build excitement as you move from starters to main courses. With an artful mix of ingredients, these plates bridge each course seamlessly, enhancing every moment of the meal.
Tomato and Herb Galette with Whipped Goat Cheese
A rustic pastry filled with blistered cherry tomatoes, garden herbs, and tangy whipped goat cheese, baked until golden and finished with a drizzle of herb oil.
Charred Broccolini with Lemon Ricotta and Chili Oil
Tender stalks of broccolini kissed by flame, served atop whipped lemon ricotta and finished with a delicate drizzle of house-infused chili oil.
Grilled Peach Salad with Arugula, Shaved Fennel, and Cider Vinaigrette
A bright, seasonal salad of peppery arugula and shaved fennel tossed in a tart apple cider vinaigrette, crowned with warm grilled peach slices and a hint of sea salt.
Warm Leek and Goat Cheese Tart with Thyme and Black Pepper
Flaky pastry layered with sweet sautéed leeks and whipped goat cheese, finished with fresh thyme and cracked pepper.
Seared Polenta with Roasted Mushrooms and Garlic-Herb Oil
Crisp-edged polenta cakes topped with an earthy blend of roasted mushrooms, drizzled with warm garlic and herb-infused olive oil.
Crispy Shallot and Baby Kale Salad with Pickled Radish and Lemon-Honey Dressing
A delicate arrangement of tender baby kale leaves, lightly dressed and topped with crisp shallot rings and slivers of house-pickled radish.
Roasted Zucchini Involtini with Herbed Ricotta and Romesco
Thin ribbons of roasted zucchini wrapped around lemony herbed ricotta, plated over a bed of roasted red pepper romesco sauce.
Butternut Squash and Sage Risotto Cake with Parmesan Crisp
A golden risotto cake filled with roasted butternut squash and sage, topped with a delicate parmesan crisp and micro thyme.
Roasted Beet Salad with Orange Segments and Pistachio
Tender roasted beets tossed with citrus and finished with crushed pistachios and a light citrus vinaigrette.
Pan-Seared Halloumi with Warm Tomato Confit and Basil
Golden-brown halloumi atop a spoonful of slow-roasted tomato confit, garnished with torn basil and cracked black pepper.
Shaved Brussels Sprout and Apple Slaw with Toasted Pecans
Thinly shaved Brussels sprouts and tart apple matchsticks in a light Dijon vinaigrette, finished with toasted Georgia pecans.
Heirloom Tomato and Olive Tapenade Tartine
Rustic grilled crostini layered with a medley of heirloom tomatoes and a bold olive tapenade, finished with a whisper of garlic oil.
Roasted Sweet Potato and Maple Glazed Shallots with Whipped Feta
Sliced roasted sweet potatoes layered with tangy whipped feta and sweet maple-glazed shallots, garnished with fresh thyme.
Marinated Cucumber and Melon Salad with Feta and Basil
Cool cucumber and melon tossed in a citrus marinade, balanced with salty feta crumbles and torn basil leaves.
Crispy Grit Cake with Wilted Greens and Tomato Jam
A refined take on a Southern staple—seared grit cake layered with tender sautéed greens and a touch of sweet-savory tomato jam.