Small Plates

HOT PEEKY TOE CRAB DIP… 10
served with garlic herb crostini.

UNCLE MIKE´S FRIED GRIT CAKES… 6
paired w/ dollops of fiery jicama salsa and dilled crème fraiche.

CHEROKEE COLD PLATE… 13
seasonal selection of Sweetwater Valley and other artisanal cheeses,
fresh fruits, and crudites matched with seasonal preserves.

SMOKED SAUSAGE PLATE… 14
a selection of all natural sausages served with baguette
slices, coarse ground mustard and seasonal fruit jam.

CHILLED SHRIMP PLATE… 10
five jumbo shrimp with kicked-up cocktail and remoulade sauces.

APPALACHICOLA OYSTERS… 1/2 DOZEN OR DOZEN
freshly shucked on the half shell… 8/15
Ask your server about Chef´s daily oyster bake… 9/17

HIGHLANDS CRAB CAKE… 10
seasoned Southern Blue lump crab w/ rémoulade and cucumber
fennel slaw.

FRITTER OF THE DAY… 8
ask your server what Chef is frittering today.

CEVICHE SEQUOYAH… 12
shirmp and fresh catch cooked in a blend of fresh squeezed citrus
juices with a medley of sweet peppers, onion, and chilis, served on
a bed of spring mix with crostinis. Comes with a little kick.