dinner

We do have an entrée requirement per guest. Kid’s Menu is available for those under 12.

We do ask for a business casual dress code.

To find help parking click here.

Menu is subject to change due to availability of seasonal items.

Soup & Salad

burrata (19)

Spring Asparagus, Pickled Breakfast Radish, Lemon Basil, Extra Virgin Olive Oil, Minus 8 Balsamic, Smoked Sea Salt, Chili Flakes

beetroot & fig brule (19)

Whipped House Ricotta, Toasted Hazelnuts, Baby  Arugula, Truffled Honey And Tarragon Vinaigrette

modern caesar salad (18)

Shaved Baby Gem, Parmesan Tuille, Sourdough  Crouton, Parmesan Dressing

vidalia onion soup (21)

Asparagus Flan, Rock Shrimp, Crispy Onions,      Micro Herbs

Appetizers  

Charred octopus (31)

Black Garlic, Jalapeno Mint Salsa Verde,               Pepper Jelly, Sherry Gastrique

seared day boat scallops (40)

Whipped House Ricotta, Toasted Hazelnuts, Baby  Arugula, Truffled Honey And Tarragon Vinaigrette

shrimp and grits (34)

 Florida Shrimp, Hatch Chili Grits, Bacon Lardon, Charred Ramps, Creole Romesco

A5 wagyu beef tartare (39)

Sourdough, Golden Osetra Caviar, Black Truffle,  Chive Crème Fraiche

braised lamb belly (32)

 Fava Beans, Mint Labneh, Garden Baby Onions, Lamb Jus

calamari (31)

 Diavolo Sauce, Lemon

  Entrées

grouper “niçoise” (70)

Artichokes, Kalamata Olives, Roasted Red Tomatoes, Haricot Vert, Fingerling Potatoes, Cured Egg Yolk, Preserved Lemon Butter

grilled lamb loin (86)

 Charred Eggplant Puree, Ras Al Hanout Heirloom Carrots, Spring Peas, Pomegranate Syrup

cajun spiced redfish (70)

 Saltwater Prawn Etouffee, Dirty Rice, Maque Choux Chow-Chow

sweet potato tortelloni (60)

 Arugula, Pickled White Asparagus, Charred Cauliflower, King Trumpet Mushrooms, Cashew Alfredo

roasted red snapper (69)

 Wild Mushroom Farro Risotto, Whipped Ricotta, Rainbow Swiss Chard, Sauce Americaine

porcini dusted wild pheasant (69)

 Morel Mushroom Coulis, Roasted Spring Vegetables, Crispy Onions, Pomegranate Pearls

From The Grill

prime filet mignon (82)

 Asparagus, Mushroom Red Wine Demi

dry aged 22oz bone– in ribeye (98)

 Cilantro Compound Butter, Red Pepper Chimichurri

16oz pork porterhouse (71)

 Smoked Ham Hock Jus

Sides

truffle mac and cheese (15)  dirty rice (11)

 potato duchesse (12)  seasonal vegetables (10)

ras al hanout carrots (10)

wilted rainbow swiss chard (10)

sauteed asparagus (10)

Enhancements

maine lobster tail (50)

Butter Poached Or Tempura Fried, Drawn Butter

jumbo lump crab oscar (38)

Asparagus, Yuzu Béarnaise

blue cheese crust (15)

 Scallion And Cracked Pepper

grilled saltwater prawn (35)

Garlic Herb Butter

$22 charge on split plate

Each guest seated in the dining room is required at minimum to order one entrée. please see your server if you have any questions. checks split more than once are subject to an automatic 18% gratuity.

The Sun Dial offers a southern-inspired menu that’s as unique as our view. Each dish incorporates high-quality, locally-sourced ingredients prepared fresh to order and chosen to inspire and elevate your dining experience. We invite you to sample from both our signature and seasonal dishes offered by our creative culinary team.

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

For your refreshment, we also provide unlimited micro-filtrated spring and sparkling water at an additional $1 per person (automatically added to each bill). Our water is bottled and served in reusable glass containers to help reduce environmental impact.