Supper | Bar
Sunday - Wednesday: 5pm – 8pm
Thursday - Saturday: 5pm – 9pm
EST. 1930
RE-EST. 2024
Supper Menu
Appetizers
BISCUITS
Whipped local honey butter
DEVILED EGGS
Blue crab, smoked tomato, Benton’s bacon
HIGHLANDS CAESAR
Anchovy breadcrumbs, house-made caesar, shaved Parmesan, smoked trout rillette, crostini
FIELD GREEN SALAD
Mix greens, sorghum, Goat Lady goat cheese, dried cranberries, candied pecans, blueberry vinaigrette
CUCUMBER TOMATO SALAD
English cucumber, cherry tomatoes, onion
SEARED PORK BELLY
Anson Mills cheddar grits, bourbon maple glaze
CHARGRILLED OYSTERS
Gulf oysters, Old Bay butter, parmesan cheese, grilled Leidenheimer bread
OYSTERS ON HALF SHELL
Fresno mignonette, house cocktail sauce
Mains
NORTH CAROLINA RAINBOW TROUT
Market vegetables, beurre blanc
DURAC PORK CHOP
Sweet potato bacon hash, apple fennel slaw, honey
8 OZ. HANGER STEAK
Smoked garlic mashed potatoes, honey roasted carrots, chimichurri
SALMON PICADA
Faroe Island salmon, carrots, arugula, farro, almonds
WEBB’S CHICKEN
Oven roasted or buttermilk fried, biscuit, limpin’ Susan, collard greens
RED FISH
Blackened red fish filet, Anson Mills Sea Island Red Peas
ELK TENDERLOIN
Anson Mills cheddar grits, asparagus, juniper red wine demi-glace
MUSHROOM BARBECUE
Highland’s lion’s mane, warm potato salad, asparagus, napa slaw
For The Table
MAC & CHEESE
BACON BRAISED COLLARDS
HONEY ROASTED CARROTS
LIMPIN’ SUSAN
SMOKED GARLIC MASHED POTATOES
ANSON MILLS CHEDDER GRITS
Kids
LITTLE WEBB’S CHICKEN NUGGETS
CAVATAPPI
With Olive Oil and Butter
GRILLED CHEESE
HOUSE MADE TROUT FINGERS
Desserts
SEASONAL COBBLER A LA MODE
BANANA PUDDING
CREAM CHEESE PECAN PIE
