Menus

She-Crab Soup cream, sherry gf 6 cup | 8 bowl

Fried Green Tomatoes goat cheese, red pepper coulis 9

Pan Fried Chicken Livers city ham, caramelized onion jus, creamed corn mgf 9

Pimento Cheese our b&b pickles, celery, benne seed crackers mgf 7

Green Salad local grown muir and butter lettuces, young kale, flat leaf parsley, benne seed vinaigrette, romano cheese gf 9 with grilled or fried chicken, or sautéed or fried shrimp add 10

Caesar romaine hearts, crispy okra & grit croutons, grana padano mfg 10 with grilled or fried chicken, or sautéed or fried shrimp add 10

Chef ‘s Chicken Chopped Salad grilled or fried chicken, local greens, pecan smoked bacon, peppadews, cucumber, feta, green beans, balsamic vinaigrette, green goddess mgf 19

Springer Mountain Farms Fried Chicken collard greens, mashed red bliss potatoes, honey-thyme jus mgf 21

Shrimp & Geechie Boy Grits our tasso ham, smoked tomato-poblano gravy gf 23

Jumbo Lump Crab Cake artichoke puree, warm fingerling potato salad, frisee, bacon, mustard seed vinaigrette, sunny egg 25

Carolina Trout okra succotash, red onion, cherry tomato, lemon vinaigrette gf 25

Salmon quinoa, field peas, baby carrots, marjoram vinaigrette, herb salad gf 27

Hoppin John carolina gold rice, field peas, summer squash, tomato, baby carrot 18

Pimento Cheese Burger grass fed ground beef, our b&b pickles, bbq mayonnaise, red onion, hand cut fries mgf 15

“Nashville Hot” Fried Chicken our jalepeno hot sauce, house b&b pickles, whit bbq sauce. h&f bun mgf 16

Smokey Beef Brisket pickled banana peppers, white cheddar cheese, horseradish cream, h&f bun mgf 15

okra succotash gf 6

mac and cheese 6

collard greens 6

geechie boy grits gf 4

mashed red bliss potatoes gf 5

hand cut fries 5

our chips 4

Peach Upside-Down Cake bourbon caramel, sour cream cake, ricotta ice cream 9

Chocolate Pecan Pie chocolate chip chantilly, hot fudge 9

All children's menu items are served with choice of soda, tea or milk and a scoop of ice cream.

Chicken Fingers grilled or fried chicken tenders with fries or mashed potatoes 10

Grilled Cheese with American cheese on white bread with fries or mashed potatoes 8

Mac & Cheese with fries or mashed potatoes 10

This is a cash-free restaurant.

A 20% service charge will be added to all guest checks in lieu of gratuity. This fee will be used by the restaurant to cover the additional wages paid to staff and other atypical expenses related to COVID-19.

For private and group dining visit fifthgroup.com/privatedining. For business or social event catering and event design visit bold-events.com

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

She-Crab Soup fresh cream, sherry gf 6 cup | 8 bowl

Fried Green Tomatoes goat cheese, red pepper coulis 9

Pimento Cheese our b&b pickles, celery, benne seed crackers mgf 7

Pan Fried Chicken Livers city ham, caramelized onion jus, creamed corn mgf 9

Peach Salad quinoa, arugula, field peas, mint yogurt,,basil vinaigrette, spiced pecans gf 12

Green Salad local grown muir and butter lettuces, young kale, benne seed vinaigrette, pecorino romano gf 9

Caesar romaine hearts, crispy okra & grit croutons, grana padano mgf 10 with grilled or fried chicken or sautéed or fried shrimp add 10

Springer Mountain Farms Fried Chicken collard greens, mashed red bliss potatoes, honey-thyme jus mgf 21

Shrimp & Geechie Boy Grits our tasso ham, smoked tomato-poblano gravy gf 23

Jumbo Lump Crab Cake artichoke puree, warm fingerling potato salad, frisee, bacon, mustard seed vinaigrette, sunny egg 25

Springer Mountain Farms Fried Chicken & Malted Buttermilk Waffle pure vermont maple syrup 21

Carolina Trout okra succotash, red onion, cherry tomato, lemon vinaigrette gf 25

The King Biscuit fried eggs, melted local gouda, city ham on a XL drop biscuit, with scallion-sausage gravy 16

Egg White Frittata mushrooms, goat cheese, kale, parmesan, tomato relish mgf 14

Malted Buttermilk Waffle pure vermont maple syrup 11 with toasted pecans 13

Hoppin John carolina gold rice, field peas, summer squash, tomato, baby carrot 18

collard greens gf 6

cheese grits gf 6

pecan-wood bacon gf 5

chicken sausage gf 5

skillet potatoes gf 5

hand cut fries 5

mac and cheese 6

okra succotash gf 6

geechie boy grits gf 5

1 egg, any style gf 2

cheddar cheese gf 2

Peach Upside-Down Cake bourbon caramel, sour cream cake, ricotta ice cream 9

Chocolate Pecan Pie chocolate chip chantilly, hot fudge 9

Gelato or Sorbet different selections daily mgf 7

Mimosa orange juice, cava glass 9 | pitcher 42

Bellini white peach purée, cava glass 10 | pitcher 45

Mango Mimosa puree, cava glass 10 | pitcher 48

Fizzy Lifting Drink st germaine, prosecco, lemon, rhubarb bitters 11

Spritz Revolution aperol, apricot, prosecco, citrus juices 11

Quite Contrary st george green chile vodka, lemon juice, charleston bloody mix, housemade black pepper celery salt rim, filthy stuffed olives 12

All children's menu items are served with choice of soda, tea or milk and a scoop of ice cream.

Chicken Fingers grilled or fried chicken tenders with fries or mashed potatoes 10

Grilled Cheese with American cheese on white bread with fries or mashed potatoes 8

Mac & Cheese with fries or mashed potatoes 10

Waffle with Vermont maple syrup 11

Kid's Scramble 1 egg, grits, 2 pieces of bacon 8

This is a cash-free restaurant.

A 20% service charge will be added to all guest checks in lieu of gratuity. This fee will be used by the restaurant to cover the additional wages paid to staff and other atypical expenses related to COVID-19.

For private and group dining visit fifthgroup.com/privatedining. For business or social event catering and event design visit bold-events.com

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Prosecco, Benvolio, Brut (Veneto, IT) n/v 9/36

Cremant Rose, Gustave Lorentz, Brut (Alsace, FR) n/v 14/56

Cava, Perlada “Stars” (Penedes, SP) n/v 10/40

Sauvignon Blanc, Maurisco "The Ned" (Marlborough, NZ)’18 10/40

Riesling, Spreitzer "101" (Rheingau, GR)‘17 12/48

Pinot Grigio, Barone Fini (Veneto, IT)’18 10/40

Riesling/Pinot Blanc, Marcel Deiss (Alsace, FR)’17 14/56

Chardonnay, Stuhlmuller Vineyards (Alexander Valley, CA)’16 15/60

Clarendelle Rose, (Bordeaux, FR)’18 12/48

Mourvedre Rose, Babylonstoren (South Africa)’18 10/40

Pinot Noir Royal Prince (Sonoma, CA)’17 15/60

Grenache/Syrah, Saint Cosme, CDR (Rhone, FR)’18 15/60

Merlot/Cabernet Arcanum "Il Fauno" (Tuscany, IT)’15 16/64

Malbec/Cabernet, Clos de los Siete (Mendoza, AR)’15 13/52

Cabernet Sauvignon, Arrowood (Sonoma Co., CA)’16 15/60

Zinfandel, Seghesio (Sonoma Co., CA)’16 12/48

Cans

Arches queen’s weiss, GA 7

Atlanta hard cider, GA 7

Wild Heaven EDB, GA 6

Eventide kolsch, GA 6

Gate City copperhead amber, GA 6

Left Hand nitro milk stout, CO 7

Steady Hand imperial IPA, GA 10

Southbound lager, GA 6

Draught

Stella Artois pilsner, BE 6

Creature Comforts tropicalia, GA 7

Scofflaw P.O.G. IPA, GA 9

Sweetwater 420 GA 6

On Draught

The ORIGINAL South City Old Fashioned redemption bourbon, redemption rye, local sorghum, bitters 14

Country Thyme Lemonade vodka, thyme, fresh lemon & zest 11

By Hand

Attitude Adjustment gobernador pisco, grapefruit, house sour, thyme syrup, orange bitters 12

Dracarys xicaru mezcal, ancho chile reyes, mango, lime, agave nectar, tajin rim 13

619 herradura blanco tequila, apricot liqueur, lemon juice, lime juice, pinch of salt 13

Peachtea Street bare bone vodka, white peach, lemon, sweet tea, cardamom bitters 12

The Chosen One berkshire greylock gin, st germaine, dolin genepy, lime, orange bitters 13

1792 bourbon, KY 10

Angels Envy bourbon, KY 15

Basil Hayden bourbon, KY 10

Berkshire terrapin cask finished bourbon, MA 11

Buffalo Trace bourbon, KY 10

Eagle Rare 10 year, bourbon, KY 10

Few bourbon, IL 12

Larceny bourbon, KY 9

Maker’s Mark cask strength bourbon, KY 18

Widow Jane bourbon, NY 16

Willet pot still reserve bourbon, KY 11

Old Rip Van Winkle 10yr bourbon, KY 21

Angels Envy rye whiskey, KY 28

Few rye whiskey, IL 13

High West double rye whiskey, UT 9

High West midwinter nights dram, rye whiskey, UT 20

Pikesville straight rye whiskey, KY 15

Barrell infinite barrel project, KY, TN, IN, UK, PL 18

Uncle Nearest 1856 whiskey, TN 14

Toki suntory whiskey, JP 8

Nikka coffey grain whiskey, JP 20

Hakushu 12 year, JP 18

Hibiki harmony, JP 19

Yamazaki single malt, 12 year, JP 23

Mitchell & Son green spot, single pot, IE 14

Mitchell & Son yellow spot, single pot, IE 22

Redbreast 12 year, single pot, IE 14

Redbreast 15 year, single pot, IE 18

Laphroaig 10 year, UK 10

Johnny Walker red, blended, UK 9

Johnny Walker black, blended, UK 13

Macallan 12 year, single malt, UK 14

Oban 14 year, single malt, UK 16

This is a cash-free restaurant.

A 20% service charge will be added to all guest checks in lieu of gratuity. This fee will be used by the restaurant to cover the additional wages paid to staff and other atypical expenses related to COVID-19.

For private and group dining visit fifthgroup.com/privatedining. For business or social event catering and event design visit bold-events.com

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Prosecco Benvolio, Brut (Veneto, IT) n/v 36

Cava Perlada “Stars” (Penedes, SP) n/v 40

Cremant Rose Gustave Lorentz, Brut (Alsace, FR) n/v 56

Sparkling Brut Iron Horse (Russian River Valley, CA) ’11 79

Champagne Brut Aubry (Champagne, FR) NV 86

Champagne Demi-Sec Laurent-Perrier (Champagne, FR) NV 78

Champagne Brut Perrier-Jouet "La Belle Epoque" (Champagne, FR) ’07 225

Mourvedre Rose Babylonstoren (South Africa)’18 40

Clarendelle Rose (Bordeaux, FR)’18 48

Grenache Rose Gerard Bertrand, "Gris Blanc" (Languedoc, FR) '18 40

Sauvignon Blanc Maurisco "The Ned" (Marlborough, NZ)’18 40

Sauvignon Blanc Miguel Torres “Las Mulas”(Central Valley, CH) ’17 38

Riesling Blend Montinore, ‘Borealis” (Willamette Valley, OR) n/v 40

Riesling Spreitzer "101" (Rheingau, DE) ’17 48

Riesling Eroica (Columbia Valley, WA) ’16 48

Riesling Donnhoff, “Estate” (Nahe, DE) ’17 61

Pinot Blanc St. Innocent “Freedom Hill” (Willamete Valley, OR) ’15 56

Pinot Gris Van Duzer, (Willamette Valley, OR) ’17 40

Pinot Grigio Barone Fini (Valdadige, IT) ’18 40

Semillon Carpenter (Alexander Valley, CA) ’15 58

Field Blend Marcel Deiss, Alsace Blanc, (Alsace, FR) ’17 57

Chenin Blanc Chateau Moncontour Demi-Sec, Vouvray (Loire, FR) ’16 48

Riesling Blend Marcel Deiss, Alsace Blanc, (Alsace, FR) ’17 56

Vietti moscato d’asti, piedmont, IT ’18 [375ml] 30

Chardonnay Diatom, “Bar M” (Santa Barbara County, CA) ‘18 75

Chardonnay Chamisal Vineyards (Edna Valley, CA) ’17 40

Chardonnay Stuhlmuller Vineyards (Alexander Valley, CA) ’16 60

Chardonnay Stag’s Leap Winery (Napa Valley, CA) ’17 63

Chardonnay Emblem (Carneros, CA) ’16 68

Chardonnay Patz and Hall (Sonoma Coast, CA) ’16 73

Chardonnay Shafer, "Red Shoulder Ranch" (Carneros, CA) ’14 88

Chardonnay Mayacamas (Napa Valley, CA) ’13 94

Gamay, Jean Foillard "Cote Du Py", Morgon (Beaujolais FR) ’15 76

Pinot Noir Nielson "FGR #64" (Santa Maria Valley, CA) ’16 56

Pinot Noir Patz & Hall (Sonoma Soast, CA) ’16 73

Pinot Noir Royal Prince (Sonoma, CA)’17 60

Pinot Noir Bethel Heights, (Willamette Valley, OR) ’17 77

Pinot Noir Fiddlehead “Fiddlestix” (Santa Rita Hills, CA) ’13 82

Pinot Noir Soter Vineyards, "North Valley" (Willamette Valley, OR) ’17 61

Grenache/Syrah Saint Cosme, CDR (Rhone , FR)’18 60

Merlot Ferrari Carano (Sonoma County, CA) ’15 48

Merlot/Cabernet Arcanum "Il Fauno" (Tuscany, IT)’15 64

Malbec Luca (Mendoza, AR) ’17 68

Malbec/Cabernet Clos de los Siete (Mendoza, AR)’15 52

Zinfandel Hendry, "Blocks 7&22" (Napa Valley, CA) ’15 73

Zinfandel Brown Estate, "Blocks 7&22" (Napa Valley, CA) ’17 81

Zinfandel Seghesio (Sonoma Co., CA)’16 48

Petite Sirah Stag’s Leap Winery (Napa Valley, CA) ’16 77

Bordeaux Blend Gundlach Bundschu, (Sonoma County, CA) `17 51

Bordeaux Blend Newton, "Claret" (Napa Valley, CA) ’16 53

Bordeaux Blend Cain Concept, "The Benchland" (Napa Valley, CA) ‘11 89

Bordeaux Blend Cain Cuvee, "NV11" (Napa Valley, CA) ’10-'11 75

Bordeaux Blend Opus One (Napa Valley, CA) ’14 350

Cabernet Sauvignon Bon Anno (Napa Valley, CA) ‘16 61

Cabernet Sauvignon Carmen, Gran Reserva (Maipo Valley, CL) ‘16 49

Cabernet Sauvignon Michael Mondavi, "Animo" (Napa Valley, CA) ‘15 80

Cabernet Sauvignon Freemark Abbey (Napa Valley, CA) ’15 89

Cabernet Sauvignon Arrowood (Sonoma Co., CA)’16 60

Cabernet Sauvignon Hawkes (Alexander Valley, CA) ‘14 91

Cabernet Sauvignon Chateau St. Michelle (Columbia Valley, WA) ’14 58

Cabernet Sauvignon Hedges, "Haute Cuvee" (Red Mountain, WA) ‘13 90

This is a cash-free restaurant.

A 20% service charge will be added to all guest checks. This fee will be used by the restaurant to cover the additional wages paid to staff and other atypical expenses related to COVID-19.

For private and group dining visit fifthgroup.com/privatedining. For business or social event catering and event design visit bold-events.com

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.