Snuff Mill Restaurant, Butchery & Wine Bar

Tangy garlic dressing, romaine leaves, za’atar croutons, parmesan

Flash-fried local oyster, shaved filet mignon, thick cut bacon, Roquefort cheese, jalapeno ranch and a zap of spicy heat.

Two 4 oz super lump crab cakes, Old Bay remoulade.

Toasted rye with confit sour cherries and heirloom tomato, escargot poached in lemon beurre blanc, finished with parsley oil

Fried whole artichokes with caper aioli and Brad’s dry slaw

Chopped romaine, radicchio, tomato, cucumber, shaved egg, hearts of palm, parmesan, million-dollar bacon, croutons, buttermilk-peppercorn dressing

Snuff Mill Restaurant's signature beef burger with million-dollar bacon, sauteed Vidalia onions, quick pickled red onion, American cheese, dill pickles and special sauce.

Snuff Mill Restaurant’s signature beef burger with million dollar bacon, sauteed Vidalia onions, quick-pickled red onions, American cheese, dill pickles, and special sauce

Charbroiled, tarragon fingerling potatoes

Beef Porterhouse, tarragon-roasted fingerlings, seasonal vegetables - serves 2-3 persons.

Beef Porterhouse, tarragon-roasted fingerlings, seasonal vegetables - serves 2-3 persons.

Charbroiled, natural veal stock reduction, Cafe de Paris butter, Seasonal vegetables

Charbroiled, natural veal stock reduction, Cafe de Paris butter, Seasonal vegetables

Locally foraged hen of the woods, caramelized sunchoke purée, aged sherry gastrique, rosemary pan jus

36 oz. bone-in tomahawk steak, charbroiled; tarragon-Roasted fingerling potatoes, seasonal vegetables -Serves two people

36 oz. bone-in tomahawk steak, charbroiled; tarragon-Roasted fingerling potatoes, seasonal vegetables -Serves two people

Seared bone-out 20oz cut, rubbed with sage, black pepper, seasonal vegetables

Grilled 8oz flat iron steak, skinny fries, natural veal stock reduction and Cafe de Paris butter

Tangy garlic dressing, romaine leaves, za'atar croutons, parmesan

Chopped romaine, radicchio, tomato, cucumber, shaved egg, hearts of palm, parmesan, million-dollar bacon, croutons, buttermilk-peppercorn dressing.

Honey crisp apples, pickled red onions, apple cider vinaigrette, Montchevre chèvre mousse, sesame–walnut crunch

Cajun remoulade, super lump crab cake, served on a brioche bun.

Cayenne dredged house-fried chicken breast, iceberg lettuce, pickle chips, mayo, hot honey, maybe the best chicken sando ever, served with fries or a house salad. "Top 50 Chicken Sandwiches in America"