Book a Reservation

Menu

OYSTERS
Raw May River, Watermelon Granita, Mignonette 14
OYSTERS
Charbroiled · Roasted Garlic Breadcrumbs,
Sumac, House-made Hot Sauce 14
KOFTA
Georgia Caught Fish, Tzatziki, Dill 11
BENNE SEED CORNBREAD
Whipped Habanada Butter, Smoked Peach Purée 8
SALAD
Yellow Tomato, Watermelon, Thai Basil, Bootleg Feta, Georgia Olive Oil 13
SHISHITOS
Grilled, Benne Seed, Lemon Zest, Chile Romesco 10
BABA GHANOUSH
Smoked Eggplant, Tahini, Lemon Olive Oil, Local Vegetables, Fresh 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
Hawaii Braised Pork, Zhug, Tamarind 13
MUSHROOMS
Black Pearl Oyster, Funky Cheese, Dukkah 22
GEORGIA SHRIMP
Garlic Butter, Basmati Rice, Heirloom Tomatoes,
Summer Squash 28
LOCAL CATCH
Pan Seared, Spiced Farro Tabbouleh, Whipped Tahini, Candied Pine Nuts 36
HULI-HULI CHICKEN SHRIMP
Coconut Cream Jupiter Rice, Koko, Namasu 27
CONFIT DUCK LEG 
Roasted Corn Esquites, Lime Crema 34
COULOTTE STEAK
Barrel-aged Worcestershire, Roasted Vegetables,
Duck Fat Potatoes 37

PORK CHOP
Spice Rubbed and Grilled, Sweet Corn Chile Cream Sauce, Kennebec Rösti 28

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.