First Flavors
HOT BOILED PEANUTS jalapenos, sweet onions 3
PICKLE JAR local and seasonal pickles with accompaniment 4
FRIED GREEN TOMATOES goat cheese, sweet pepper coulis, basil 7.50
CHICKEN LIVERS cured pork jowl, roasted garlic, brioche, fig jus 7
LOW & SLOW PORK BBQ scallion-grit cake, BBQ sauce, horseradish slaw 8
CRAB CAKE pickled fennel salad, clabbered cream 14.50
BEER BELLY pork belly, cherry conserve, barlotto 12
MUSSELS country ham broth, okra, andouille, hominy 9
PIMENTO CHEESE corn crackers, celery hearts, butter pickles 6
GOUDA FRITTERS red chili honey 6.50
OLD CHARLESTON SHE-CRAB SOUP fresh cream, sherry 5 cup | 7 bowl

New South Salads
add Calabash or grilled shrimp, grilled or fried chicken
or turkey breast to any salad for an additional 7.25
FIELD GREENS toasted pecans, balsamic vinaigrette 5.75 small | 7 regular
CAESAR garlic-grit croutons, fried okra, Parmesan 6 small | 7.95 regular
GOLDEN BEETS watercress, farmer cheese, tarragon, sorghum syrup 9
SOUTH COBB sweet gem, grilled chicken, chopped egg, SCKV bacon,
Sweet Grass Dairy asher blue cheese, red onion, radish, cider molasses vinaigrette 13.75

Southern Specialties
SHRIMP & GRITS poblano peppers, tasso, smoked tomato gravy 19
SOUTHERN BOO-YAH!-BAZE shrimp, catfish, crawfish, mussels,
fingerling potatoes, okra, pimento rouille, tomato saffron broth 21
BUTTERMILK FRIED CHICKEN smashed bliss potatoes, garlic collard greens, honey-thyme jus 17
PAN-ROASTED CATFISH grits toast, chow chow, Mississippi comeback sauce 17
VEGETABLE PLATE parsnip puree, creamed leeks, Lacinato kale, fingerling potatoes, lemon oil 15
BBQ PORK SANDWICH horseradish slaw, salt and vinegar fries 10

Skillet, Grill & Sauté
MARKET FISH parsnip puree, radish, fennel, cured lemon oil M/P
GEORGIA MOUNTAIN TROUT roasted mushrooms and
white bean cassoulet, brown butter aioli 22
PORK CHOP sweet potatoes, Brussels sprouts, curried apples 21
BURGER pimento cheese, pickles, salt and vinegar fries 11
PORK SHANK Red Mule cheddar grits, North Georgia apples, Creole mustard jus 21
CERTIFIED ANGUS RIBEYE rosemary fingerling potatoes, green peppercorn creamed leeks 30

On the Side
Lacinato kale 4 | mac-and-cheese 5 | Brussels sprouts 5
fingerling potatoes 5 | creamed leeks 4



Dessert
CHEESECAKE-BREAD PUDDING white chocolate-cream cheese custard,
“put-up” local blueberry compote 6.75
BANANA PUDDING banana pastry cream, bananas, vanilla wafers, fresh cream 6.75
CHOCOLATE GANACHE TORT toasted coconut crème anglaise 6.75
PECAN PIE buttermilk caramel, vanilla ice cream 6.75
HIGH ROAD CRAFT ICE CREAM OR SORBET ask your server for today’s selection 6

If you love our dinner menu, make sure to try our Southern brunch, too!

Fifth Group Restaurants serves only 100% trans fat-free food.
Menu is subject to change. Gluten-free menu available upon request.