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 MERGUEZ |
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 BLACKBERRY CRISP SCOOP OF ICE CREAM / SORBET |
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.