Duck, quail, venison – Chef Terry Koval’s menu revolves around seasonal Southern classics, European influences, and a wood-burning hearth. Each plate is beautifully presented and shines with melt-in-your-mouth flavor. Trust us, no morsel will be left behind. Chef Koval is a finalist for the 2023 James Beard Foundation Best Chef: Southeast award.
Enjoy the warm ambience of the rustic main dining room or opt for the tree-shaded side patio. Not ready for a full meal? You can always stop in for happy hour and snacks!