Cajun Scramble

With andouille sausage, bell pepper, onion, cheddar cheese and green onions

Alabama Scramble

With ham, green onions, and pimiento cheese

Blackened Tofu and 3 Egg Scramble

With garlic,‏ peppers, onions, mushrooms and cheddar

Farmer's Scramble

With asparagus, preserved tomatoes, fresh herbs and goat cheese

Fried Chicken and Waffle

Buttermilk battered fried chicken over a sweet potato waffle

Garden Grits

Bowl of stone-ground cheddar grits with spinach, grilled tomatoes, onions and provolone

Farm Grits

Bowl of stone-ground cheddar grits with ham, poached eggs and provolone

Buttermilk Drop Biscuits

With sausage‏ country gravy and 2 eggs

Buttermilk Drop Biscuits

With mushroom and veggie protein country gravy and 2 eggs.

Traditional Benedict

Toasted English muffins topped with grilled ham, poached eggs, and Hollandaise

Fried Oyster Benedict

Crisp cornmeal fried oysters with poached eggs and bacon over English muffins, topped with Hollandaise

Eggs Sardou

Poached eggs over artichoke hearts and creamed spinach, and an English muffin, topped with Hollandaise

Bananas Foster French Toast

With rum-flamed caramelized bananas, whipped cream and cinnamon

Praline Bacon Waffle

With whipped cream, powdered sugar and syrup

Golden Yeasted Waffle

With powdered sugar and syrup

Fluffy Buttermilk Pancakes

Giant double stack with powdered sugar and syrup

Brioche Vanilla Bean French Toast

With powdered sugar and syrup

Tofu Hash

Seared tofu with griddle potatoes, onions, peppers, garlic, spinach and mushrooms

Pimiento Cheese and Bacon Sandwich

Hot and melty with two eggs any way

Sausage and Egg Sandwich

With homemade breakfast sausage patty, egg, and cheddar

Hot Organic Oatmeal

With brown sugar and honey, made with your choice of milk, 1/2 n 1/2, or soy

Local Organic Vegetable Sides and Salads

Order as starters, sides, or part of your “screen door plate ”

Butter Lettuce Salad

With radish, blue cheese, bacon and buttermilk dressing

Soup of the Day

Pimiento Cheese

Creamy southern‏ cheese spread with roasted peppers and cheddar, with homemade benne seed crackers

Fried Okra

With remoulade.

Hushpuppies

With honey creole mustard dipping sauce

Crispy Fried Chicken Livers

Over cornmeal spoonbread with homemade pepper jelly

Crispy Fried Buttermilk Chicken Tenders

With honey creole mustard dipping sauce

Crispy Fried Oysters

With gribiche‏ dipping sauce

lowcountry Shrimp and Grits

With braised pork belly and gulf shrimp

Crispy Fried Buttermilk-Battered Chicken

With tasso ham gravy, mashed potatoes and collards.

Smoked and BBQ'd Beef Brisket

House smoked cascade natural beef brisket.Topped with crispy fried onions with side of horseradish - bacon potato salad

Trout Orleans

Pan -seared ruby red trout with new orleans bbq shrimp butter. Over a buttermilk chive biscuit - with seasonal vegetable

Lowcountry Shrimp and Grits

Braised Carlton farms pork belly and gulf shrimp over creamy grits.

Pork of the Day

Rotating seasonal preparation of carlton farms natural pork.

Screen Door Plate

Choice of Three house sides and or local organics and a slice of cornbread

Carolina Pulled Pork Sandwich

House smoked pork shoulder and creamy coleslaw on a toasted bun with side of fries

Backyard Burger

IO oz. Of cascade natural ground sirloin with cheddar, savory tomato jam, lettuce, onion, and side of fries

Local / Organic Vegetable Sides and Salads

Varies

Macaroni and Cheese

Lowcountry Creamy Grits

Cornbread

Coleslaw

Sweet Potato Fries

French Fries

Texas Toast

Thin - Sliced Fried Pork Chops

One chop with screen door plate

Crispy Fried Catfish

With remoulade

Red Beans and Rice

Smoked Chicken and Andouille Jambalaya

Bacon and Hock Collard Greens

Buttery Mashed Potatoes

Withtasso gravy

Cup of Soup

Mixed Braising Green and Gold Potato Hash

With white baby turnips, French radishes and broccolini, topped with parmesan cheese

Sweet Cucumber and Sugar Snap Peas

Tossed with basil in Champagne honey vinaigrette

Roasted Cremini Mushroom Tart

With caramelized‏ Vidalia sweet onions and Beecher’s flagship white cheddar, topped with citrus-dressed mixed greens

Marinated Beets and Romaine Salad

With baby red and green romaine lettuces, grapefruit, navel oranges, pistachios, goat cheese and citrus vinaigrette

Spring Strawberry and Pluot Salad

With oak lettuces, shaved fennel, basil, hazelnuts, Franklin’s teleme cheese and balsamic vinaigrette

Lacinato Kale and Roasted Red Pepper Casserole

With leeks, parmesan and herbed ricotta cheeses, topped with walla walla onion cream sauce

Roasted Beet Salad

With pickled garden vegetables, over butter lettuce with aged dry Jack cheese (mezzo secco)

Honey Crisp Apple and Mixed Greens Salad

With arugula,‏ shaved fennel, toasted pecans, bleu cheese and apple cider vinaigrette

Gold Potato, Mushroom and Butternut Squash Hash

With sautéed leeks, braising greens and parmesan cheese

Rainbow Carrots and Poached Fennel

With citrus and toasted fennel glaze, topped with crispy leeks

Belgian Endive Salad

With avocado, cara cara oranges, radishes, toasted pistachios, goat chees and creamy citrus dressing

Stuffed Grilled Portobello Caps

With peppers, leeks, celery, panko bread crumbs, parmesan cheese and herbs, finished with leek cream

Roasted Rainbow Carrots

With parsnips and rutabaga, glazed in a cider sweet/sour syrup

Gold Potato and Brussels Sprout Hash

With leeks, butternut squash, spinach, red bell peppers and Manchego cheese

Butter-stewed Celery Root

With roasted mushrooms, Swiss chard and sage, in meyer lemon butter, topped with parmesan

Butternut Squash Bread pudding

With caramelized onion and fontina cheese topped with leek cream

Roasted Celery Root and Cauliflower

With Cipollini onions, mixed herb butter and preserved blood orange

Garnet Yam Gratin

With gold potatoes and mustard greens, topped with parmesan cheese

Tri-color Cauliflower Gratin

In a white wine shallot cream with chervil topped with parmesan bread crumbs

Roasted Parsnip, Celery Root &

Butter-stewed Leeks tossed in white wine, dijon and tarragon butter

Poached Fennel and Rainbow Carrots

Sautéed with citrus butter and topped with fried leeks

Quinoa Salad

With minced red peppers, parsley, celery, arugula, pickled okra, green tomato, mezzo secco cheese (a dry aged jack) and a red wine honey vinaigrette with a touch of citrus

Butter and White Wine-Stewed Escarole

Sautéed with broccoli, red peppers, green garlic, toasted walnuts and Manchego cheese

Green Garlic and Goat Cheese Popovers

Topped with leek cream and herbs

Smoked Vegetable Cassoulet

Lightly smoked‏ leeks, turnips, carrots, parsnips and fennel stewed with flageolet beans, topped with an herbed breadcrumb crust

Fresh Fava Beans and Spinach

Tossed with basil puree, butter and lemon

Asparagus Hash

With caramelized onion, green garlic, mushrooms, gold potatoes and shaved parmesan

Butter-Stewed English Peas

With roasted fennel, cipollini onions, lemon and tarragon

English Pea Pot Pie

With leeks, green garlic, carrots, celery and gold potato, topped with a cheddar biscuit crust

Willamette Sweet Onion Tart

With brie and caramelized fennel topped with arugula tossed in citrus vinaigrette

Olive Oil Braised Spring Onions and Turnips Sautéed

With spinach and basil topped with manchego cheese and toasted bread crumbs

Caramelized Vidalia Onion and Gruyere Cheese Tart

Topped with arugula dressed in citrus vinaigrette

Marinated Beets and Mixed Green Salad

With grapefruit, navel oranges, pistachios, avocado, goat cheese and citrus vinaigrette

King Fisher Farms Spinach Salad

With shaved fennel, radishes, cucumber, Franklin’s teleme cheese and house-made green goddess dressing

Shaved Viridian Farms Asparagus

Non-Vegetarian Tossed in citrus vinaigrette topped with warm red wine-braised bacon and hard cooked egg

Spring Strawberry and Pluot Salad

With oak lettuces, shaved fennel, basil, hazelnuts, Franklin’s teleme cheese and balsamic vinaigrette

Snow Peas, Black Kale and Broccolini

Sauteed with garlic, red bell peppers and olive oil

Wild Mushroom and Gold Potato Hash

With morel and coral mushrooms, rainbow chard, spring onion and chili flakes topped with Manchego cheese

Sweet Cucumber and Sugar Snap Peas

Tossed with basil in champagne honey vinaigrette

Mixed Braising Green and Gold Potato Hash

With white baby turnips, French radishes and broccolini, topped with parmesan cheese

Roasted Cremini Mushroom Tart

With caramelized Vidalia sweet onions and Beecher’s flagship white cheddar, topped with citrus-dressed mixed greens

Marinated Beets and Romaine Salad

With baby red and green romaine lettuces, grapefruit, navel oranges, pistachios, goat cheese and citrus vinaigrette

Lacinato Kale and Roasted Red Pepper Casserole

With leeks, parmesan and herbed ricotta cheeses, topped with walla walla onion cream sauce

Roasted Beet Salad

With pickled garden vegetables, over butter lettuce with aged dry Jack cheese mezzo secco

Honey Crisp Apple and Mixed Greens Salad

With arugula, shaved fennel, toasted pecans, bleu cheese and apple cider vinaigrette

Gold Potato, Mushroom and Butternut Squash Hash

With sautéed leeks, braising greens and parmesan cheese

Rainbow Carrots and Poached Fennel

With citrus and toasted fennel glaze, topped with crispy leeks

Belgian Endive Salad

With avocado, Cara Cara oranges, radishes, toasted pistachios, goat chees and creamy citrus dressing

Stuffed Grilled Portobello Caps

With peppers, leeks, celery, panko bread crumbs, parmesan cheese and herbs, finished with leek cream

Creole Pecan Pie

With whipped cream

Ban-Offee Pie

Shortbread and pecan crust layered with caramel and bananas topped with whipped cream

Strawberry-Coconut Pie

Coconut cream‏ filling topped with fresh glazed strawberries, served with vanilla lime sauce

Dark Chocolate and Peanut Butter Stack

Devil's food cake with peanut butter mousse, peanut crunch and dark chocolate ganache served with housemade peanut butter ice cream

White Chocolate and Strawberry Layer Cake

With white chocolate cream cheese frosting served with vanilla ice cream

Milk Chocolate Cream Pie

Rich milk chocolate pudding on a dark chocolate cookie crust served with vanilla whipped cream

Apple-Spice Jelly Roll

Apple butter and spiced molasses cake served with homemade cream cheese ice cream and hot mulled cider sauce

Bartlett Pear Crisp

With oat,‏ coconut and almond topping, served warm with homemade buttermilk caramel ice cream

Red Velvet Layer Cake

With cream cheese frosting served with vanilla ice cream