Menu

OYSTERS
Raw · Carrot Tumeric Granita, Citrus Cucumber Mignonette 14
OYSTERS
Charbroiled · Roasted Garlic Breadcrumbs, Sumac, Housemade Hot Sauce 14
KOFTA
Georgia Caught Fish, Tzatziki, Dill 11
BENNE SEED CORNBREAD
Preserved Lemon Butter, Smoked Apple Butter 8
WINTER SALAD
Smoked Beets, Local Greens, Creamy Feta, Toasted Rye, Apple Cider Vinaigrette 13
VEGETABLE TERRINE
Beet Chips, Cashew Romesco 14
HUMMUS
Iron and Clay Peas, Lemon Olive Oil, Local Vegetables, Plancha Pita 12
SCOTCH DUCK EGG
Soft Cooked Bootleg Farm Egg, Spiced Pork Sausage, Garlic Mustard Aioli 11
STEAK TARTARE
Cured Duck Yolk, Fried Capers, Lavosh 18
PORK PASTILLA
Hawaij Braised Pork, Zhug, Tamarind 13

MUSHROOMS
Black Pearl Oyster, Funky Cheese, Dukkah 22
CLAMS FETTUCCINI
Sapelo Island Clams, Preserved Black Tomato, Aleppo, Saffron, Oregano, Candied Pinenuts 24
LOCAL CATCH
Samkeh Harra Sauce, Braised Local Greens, Toasted Spice Farro 36
DUCK LEG CONFIT
White Acre Pea Cassoulet, Arugula, Parsnip 34
ROASTED HEN
Caribbean Jerk Spice Rub, Coconut Cream Jupiter Rice, Aji Amarillo 27
COULOTTE STEAK
Barrel-aged Worcestershire, Roasted Vegetables, Duck Fat Potatoes 37
PORK CHOP
Spice Rubbed and Grilled, Spring Onion Soubise, Kennebec Galette, Frisée 28
MERGUEZ
Lamb Sausage, Moroccan Couscous, Ras el Hanout Jus, Fried Chickpeas, Cilantro 29
TURKISH MANTI
Lamb Stuffed Pasta Dumpling 26

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, Black Sesame Coconut “Ice Cream”, Candied Ginger 10
SEMOLINA CAKE
Orange and Cardamom Syrup, Spiced Dark Chocolate Ganache 10
DUTCH BABY
Cast Iron Pancake, Red Lime Marmalade, Salty Crumbly Cheese, Candied Hazelnuts 9
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.