CHARLESTON SHE-CRAB BISQUE a rich creamy soup of blue crab, crawfish, lobster essence,

smoked paprika and chive oil cup 10 / bowl 17

Lil’ Bites

PAN ROASTED MUSSELS MEUNIERE apple wood smoked bacon, dijon, cream

13

PORK BELLY MEATBALLS molasses bbq, pear tomatoes, chive oil

13.25

FRIED GREEN TOMATOES cornmeal dusted, daikon sprouts,

house creole ranch 9

FRIED DILL PICKLES breaded with panko, house creole

ranch for dipping 10

CRISPY CATFISH FINGERS

swai catfish, seasoned cornmeal, lemon 11.50

CAJUN DUSTED DELTA SHRIMP crispy fried, with carolina coleslaw, creole ranch,

meyer lemon 14

POZOLE GUMBO braised pork shoulder, shrimp, crab, okra, trinity and

white hominy cup 13 / bowl 20

Soup

SALT ROASTED RED & GOLDEN BEETS baby greens, caramelized pearl onions, tuscan white

beans, roasted beet vinaigrette 13.75

THE COUNTRY CAESAR parmesan grits croutons, romaine, anchovies

14

PLAYT HOUSE organic baby greens tossed with pear tomatoes citrus

supremes, shaved fennel and creole honey mustard vinaigrette 13.5

THE WEDGE iceberg, cherry tomatoes, apple smoked “sexy” bacon,

bleu cheese dressing 12

SOUTHERN POT PIE roasted trinity vegetables, spiced chicken, green peas, roasted corn, gilroy mushrooms and cream, finished

with a l ight f laky crust 12

SEASONAL FRUIT CORNBREAD with house-made compound butter

6

Salad (add grilled chicken +5, shrimp+7, steak +8 or salmon +7 to any salad)

Small Plates

Please advise your server of any allergies or dietary restrictions. Substitutions allowed at the chef’s discretion and charged accordingly.

Mac & Cheese cannot be substituted for another item. No Split Checks. No exceptions.

Executive Chef - Jerome “Spike” Williams

SWEET & SPICY BBQ PORK RIBS house smoked, cooked low and slow

17

Sides MARKET PLATE

your choice of any three sides 18

MAMA’S FRIED CATFISH l ight, f laky swai catfish dredged in cornmeal and perfectly seasoned, served with creamy grits and

seasonal vegetable 22

Southern Classics

PAN ROASTED 10oz PORK CHOP accompanied by garnet mashed yams,

seasonal vegetables and a cornichon jus 20

LOW COUNTRY SHRIMP & GRITS sautéed gulf prawns over creamy grits, smothered in brown butter-worcestershire gravy and garnished with

fried okra 21

GOLDEN BUTTERMILK FRIED CHICKEN a double dredged breast served with pork braised

greens and smoked gouda mac & cheese 19

add extra breast +7

GRILLED CAJUN SPICED KING SALMON served with butterbean succotash, yukon potatoes,

and tomato-fennel butter 20.50

BRAISED BEEF SHORT RIBS fork tender and served with low country grits, fried

carrots & a smoked molasses glaze 24

BLUE CRAB AND DELTA SHRIMP RAVIOLI savory pil lows of crab, shrimp and southern spices

folded with cajun lobster sauce 20

ROASTED PORTABELLO MUSHROOM stuffed with butterbean succotash, f inished with fried

carrots & roasted beet vinaigrette 17

GRILLED BERKSHIRE FARMS RIBEYE with seasonal vegetables, mashed garnet yams &

green peppercorn sauce 28

BOURBON STREET BURGER double beef patty with bacon jam, bbq sauce, fried green tomato, lettuce & pickle. served with cajun spiced fries

17.50 (add cheese or bacon +2)

House Specialties

Please advise your server of any allergies or dietary restrictions. Substitutions allowed at the chef’s discretion and charged accordingly.

Mac & Cheese cannot be substituted for another item. No Split Checks. No exceptions.

butterbean succotash 8 country slaw 6 seasonal vegetable 7

*contains pork

Mashed garnet yams 8 NOLA red beans and rice* 7 southern grits 6

pork braised greens* 8 smoked gouda mac ’n cheese 9 cajun spiced fries 6