Menu

OYSTERS
Raw May River, Prickly Pear Lime Granita, Mignonette 15
OYSTERS
Charbroiled · Roasted Garlic Breadcrumbs,
Sumac, House-made Hot Sauce 15
KOFTA
Georgia Caught Fish, Tzatziki, Dill 12
BENNE SEED CORNBREAD
Whipped Habanada Butter, Smoked Apple Butter 10
BABY GREENS
NC Apples, Toasted Walnuts, Goat Feta, Pickled Radish, Roasted Shallot Vinaigrette 14
BEETS
Sorghum Citrus Whipped Chevre, Toasted Pistachio, Red Wine Vinegar, Lemon Oil 14
WHIPPED TAHINI
Preserved Lemon, Roasted Garlic, Local Vegetables, Fresh Pita 12
STEAK TARTARE
Cured Yolk, Fried Capers, Lavosh 19
CAULIFLOWER
Za’atar Oil, Cashew Romesco, Dukkah, Green Habanero Gastrique, Kumquat 15
PASTILLA
Hawaij Braised Pork, Zhug, Tamarind 14
SCOTCH DUCK EGG
Soft Cooked Bootleg Farm Egg, Spiced Pork Sausage, Garlic Mustard Aioli 12
PORK BELLY
Rangpur Lime, Napa, Apple, Daikon, Toasted Sesame Oil, House Cracklin’ 18
MUSHROOM BOLOGNESE
Pappardelle, Lion’s Mane, Black Pearl, Hakurei Turnip 24
LOCAL CATCH
Pan Seared, Braised Butter Beans, Fresh Fall Greens, Grana Padano 36
HULI-HULI CHICKEN
Coconut Cream Jupiter Rice, Koko, Namasu 29
DUCK LEG CONFIT
Jimmy Red Corn Grit Cake, Sorghum Braised Greens, Hot Honey 34
COULOTTE STEAK
Barrel-aged Worcestershire, Roasted Vegetables, Duck Fat Potatoes 38
PORK CHOP
Spice Rubbed and Grilled, Spring Onion Fennel Soubise, Purple Sweet Potato 32
MERGUEZ
Lamb Sausage, Moroccan Couscous, Ras el Hanout Jus, Fried Chickpeas, Cilantro 29

Chef Collin Clemons

General Manager Andrew Noye

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

Under the direction of Chef Collin Clemons, the menu is inspired by the centuries of global spice trade which included Hernando DeSoto’s visit to the American Southeast in the year 1540.

Influenced by international flavors, the restaurant gathers ingredients from local, organic farmers who use a variety of sustainable practices to provide high-quality and ethically-raised produce and meat. As a farm-to-table, locally-sourced restaurant, 1540 Room’s menu will change with seasonal availability. Sourcing from local farmers not only provides guests with the freshest food available but also motivates the Culinary Team to merge unique menu combinations.

DESSERT

SHOLEH ZARD
Congaree & Penn Jupiter Rice Grits, Saffron, Honey, Pistachio, Rose, Medjool Date, Advieh Spice 10
SMOKED CHOCOLATE BROWNIE
Georgia Olive Oil Ice Cream & Candied Pecans 10
DUCK EGG PAVLOVA
Baked Duck Egg Meringue, Lemon Sorbet, Persimmon Compote 10

SEMOLINA CAKE
Orange and Cardamom Syrup, Spiced Dark Chocolate Ganache 10

BLACKBERRY CRISP
Local Blackberries, Oat & Pepita Streussel, Crème Fraîche 10

SCOOP OF ICE CREAM / SORBET
Choice of Olive Oil or Pecan Ice Cream Elderflower Sorbet 5

COFFEE / TEA

Coffee
House Blend 4

Biron Teas

English Breakfast 4
Earl Grey Gold 4
Southern Pecan Green 4
Cherry Blossom White/ Green 4
Chamomile Apple Pie Herbal Blend 4
Peach Honeybush Herbal Blend 4

In honor of sustainability, we proudly operate as a farm-to-table restaurant.
Our creations change frequently to include the freshest locally sourced ingredients.

Meet our Farming Partners, click here.