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daily petite repast offerings

small plates and appetizers
range from $8 - $14

spring pea soup * 8
whipped goat cheese
truffle oil

black garlic chickpea hummus   8
house-made naan bread

bacon wrapped medjool dates * 8
marcona almonds, vin cotto

roasted beets * 9
shaved fennel, parmigiano, pistachio
mostarda dressing

pork belly “grattons”   10
local radish slaw

warm asparagus & wild mushroom salad * 11
sunnyside farm egg, benton’s bacon
grain mustard dressing

wild burgundian escargot tart   12
smoked tomato compote

hanger steak tartare * 12
pho spice, chili lime dressing
sesame rice cracker

japanese octopus carpaccio * 14
shaved onion & fennel salad
ponzu dressing

crab cakes “repast style” * 14
sautéed sesame asparagus
yuzu caper butter

cheese plate

selection of three      14   
selection of four        16
selection of five         18

entrées
range from $19 - $34

repast vegetable composition   19
selection of seasonal vegetables

mihoko’s macrobiotic bento box   21
organic vegetables, grains & legumes

north georgia trout a la plancha   23
sea island red pea succotash

grilled hanger steak   25
root vegetable fries, local radish salad

pekin duck and dirty rice * 26
carolina gold rice, foie,
wild burgundian escargot, duck jus

chorizo crusted berkshire pork chop   26
glazed local turnips, smoky tomato gravy

seared sea scallops & pork belly   27
spring pea puree, glazed cipollini,
black garlic jus

crab cakes “repast style” * 28
sautéed sesame asparagus,
yuzu caper butter

butter poached halibut * 30
sweet potato, organic kale, olive butter

cumin rubbed lamb chops   32
curried carrots & peanuts,
chickpea hummus

porcini crusted filet mignon   34
black truffle agnolotti,
wild mushroom fricassee
port wine foie gras mousse

sides

glazed local turnips   7
root vegetable fries   7
sautéed sesame asparagus & mushrooms * 7
curried carrots & peanuts   7
sweet potato & organic kale * 7
black truffle agnolotti   12

*denotes gluten-free dishes