LITTLE SAVANNAH RESTAURANT & BAR
Executive Chef & Owner: Clifton Holt
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SNACKS
House Baked Bruschetta 7 Mississippi Catfish & chips, malt vinegar aioli 8 LS Crab Cake, roasted garlic brown butter 13 Fried Green Tomatoes, peach Pico, Chipotle aioli 9 Shrimp & Grits, slab bacon, mushrooms, sherry 16 Fried Okra, Tabasco aioli 8
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SALAD/ SOUP
Holt House Salad 10/19 mixed greens, tender herbs, roasted beets, carrots, almonds, goat cheese, radish, sherry vinaigrette Chilled Heirloom Tomato Gazpacho 6 BLT Salad 7 / Family Style 16 iceberg wedge, tiny tomatoes, bacon, tarragon, blue cheese dressing Heirloom Caprese 8 tomatoes, cucumbers, mozzarella, red onions, basil, balsamic
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SIDES
Fried farm egg 2 Heirloom Tomatoes 5 Truck-stop fries 7 Fried okra 8
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MAIN
Sunburst Trout, roasted beet, olives, quinoa, orange emulsion 23 Gulf Shrimp & golden grits, slab bacon, mushrooms, sherry 28
BHM Burger, roasted jalapeno goat cheese, truck-stop fries 13
Pasta a la Bolognese, tomato- basil marinara, baguette 19
Heritage Pork Steak, grits, peach, pea & corn Pico de Gallo 24
New York Strip, heirloom tomato Panzanella, basil pesto 29
SAVE ROOM FOR DESSERT.
Blueberry & Peach Sopaipilla, local honey, mascarpone 6 Bread Pudding, crème anglaise 6
Artwork by Tracy McKay McKay Studio
*Consuming raw or undercooked meats and poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
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