about our menu
The food at Vestige is not a singular effort...all too often we tend to forget where our food comes from, and those who work hard to bring it to us. We have met many amazing people who are incredibly passsionate about the food they grow, and they inspire us everyday to take their hard work and turn it into beautiful and nourshing meals.
Shown below is sample menu. Our seasonal menu and price may change without notice based on what's fresh, in season, and availability. In addition to the menu below, we often have ever-changing "specials".
Due to the size of our small Family-owned restaurant, reservation slots are often limited, especially on the weekends.
*** Dinner comes with fresh warm bread and flavored butter of the day. We bake all of our bread in house in small batches.
chef's soup of the day, made daily, inspired by the season 7
benton's bacon vinaigrette spinach salad, beet cured farm egg, blood orange, pepita brittles 10
local honey vinaigrette green salad, grapefruits, farmer's cheese, candied nuts 9
Starters/ Smaller Plates
cured/ grilled verlasso salmon, satsuma ponzu, arame seaweed, watermelon radish 7
deer island french hermit oysters, elderberry capers, muscadine grape vinegar 14
sequatchie cove creamery cheese plate, duck fat gougères, brandy soaked dates, bar nuts 12
robot charcoal grilled/ donabe smoked beef tongue, okra kimchi, hyssop 8
blue crab claws, bonito furikake crisps, almond romesco 10
pan-seared foie gras, glazed beets, black sesame 19
Main Courses/ Larger Plates
louisiana wagyu beef short rib, rainbow chard, whipped winter squash, tare 32
red cabbage risotto, roasted cauliflower, beets, bok choy greens 19
slow cooked duck leg confit, kohlrabi, dusk skin crisps, scarlet turnip 27
gulf red snapper, sweet potato, heirloom pumpkins, lemon koji 33
pork loin, miso-braised apples, hakurei turnips, foraged mushroom shoyu 25
*** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
*** Regarding food allergy: Although we always strive to be careful to handle food, there may be possible chances of cross contamination, often outside of our control (such as at manufactures / suppliers). Our food is stored and prepared on shared equipments.
lemon meringue créme brûlée, vanilla & lemon infused custard, candied meyer lemon 8
sticky toffee pudding cake, rye whiskey butterscotch, ginger cinnamon crumbles 8
peanut butter & chocolate chess pie, pecan toffee brittles 8
louisiana strawberry mousse cake, berry bavarian, white chocolate 8
whiskey & drinks
john j bowman
w.l. weller 12 yr
colonel e.h. taylor
blantons single barrel
craigellachie 13 yr
dalwhinnie 15 yr
ardbeg on oa
cocktails: house creations
orion's shoulder, bristow gin, grapefruit liquor, cappelletti
root of all evil, noah's mill bourbon, fernet branca
screened porch, rye whiskey, dry curaçao, southern sweet tea, lemon
ginger 101, wild turkey 101 bourbon, fresh ginger syrup, orange
flower to flower, gin, PJ Organic Farm honey, lemon, st germain, rosemary
sazerac, rye, herbsaint, bitters, sugar
sidecar, remy martin v.s.o.p. cognac, lemon, cointreau
gin & tonic, housemade quinine syrup, beefeater gin, lime
french75, bristow mississippi gin, lemon, sparkling wine