Post on 19-Jul-2020
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