DILLA – 10.
3 cheeses, corn chow chow, roasted jalapenos, pickled fresno peppers
add blackened shrimp – 2, pulled pork – 1, shredded chicken –1
PEACHES & CREAM – 12.
fried green tomatoes, burrata cheese, peach jam, mustard balsamic reduction
dinner
BEGINNINGS
CRUNCHY CALAMARI – 12.
cornmeal crusted, crispy and delicious, with citrus aioli, fresh watermelon, feta cheese, mint and banana peppers
LOADED TOTS – 12.
drunken pulled pork, warm cheddar curds, hot sauce aioli, pickled Fresno peppers
NASHVILLE HOT CHICKEN SLIDERS – 12.
Buttermilk Fried Chicken tossed in Nashville Hot Sauce, ranch slaw, tequila pickles, tobacco onions
BUFFALO CAULIFLOWER “WINGS – 10.
marinated cauliflower florets tossed in fresno hot sauce with garden pickles and vegan ranch (prepared vegan)
SOUP & SALADS
BABY KALE & ARUGULA – 12.
crispy bacon, grated egg, toasted almonds, crispy shallots, capote capers, bacon balsamic vinaigrette
BUTTERMILK FRIED CHICKEN – 13.
mixed greens, watermelon, quickles, red radish, benne seeds, miso comeback dressing
PEAR SALAD – 14.
poached pears with kale and arugula blend, feta cheese, candied red beets, walnut praline and a cranberry vinaigrette
ADD TO YOUR SALAD
grilled chicken – 6.
fried chicken – 6.
shrimp – 9.
smoked tofu – 6.
HANDHELDS
served with fries, tots, or salad
8OZ ANGUS BURGER* – 14.
fresh house ground angus beef, lettuce, tomato, quickles, COOP sauce, brioche bun
IMPOSSIBLE BURGER – 16.
plant-based burger on a toasted vegan bun, lettuce, tomato, quickles, vegan ranch
SMOKED SALMON BURGER* – 14.
honey lemon dill tzatziki, fennel slaw, quickles, arugula, toasted brioche bun
OUT OF THE COOP
COOP 303 FRIED CHICKEN BASKET
48 hour dill pickle brined, pressure fried
4pc + 2 sides – 20.
8pc + 3 sides – 30.
CHICKEN & WAFFLES – 20.
bacon waffle, maple creme, pepper jelly, onion jam
MAIN ATTRACTIONS
FISH & CHIPS – 21.
beer battered cod, 3 cabbage slaw, COOP fries, tartar sauce
CRISPY SKIN SALMON – 31.
spicy coconut sauce, edamame souffle, blue crab
LOCAL SHRIMP & GRITS – 27.
andouille sausage, sawmill gravy, local stone ground grits, tasso ham, roasted cherry tomatoes, scallions, crispy shallots
add fried egg – 1
DAILY FRESH CATCH* – MKT
tomato seafood broth, parmesan risotto, garnished with fresh clams
MIRIN SEARED SCALLOPS – MKT.
butternut squash coulis and roasted fennel salad
BEEF SHORT RIBS – 33.
mashed potato cake, caramelized carrots, midlin chips and a rum and coke bordelaise
OLIVE OIL ROASTED HALF CHICKEN* – 22.
seasonal mixed vegetables and romesco sauce
MARINATED GRILLED PORTOBELLO – 19.
prepared vegan with a cauliflower fritter, roasted Yukon gold potatoes and a red beet bordelaise
BUTCHER’S SELECT PRIME ANGUS CUTS* – MKT.
Tonight’s selection served with a wild mushroom pot pie, carrot puree, green tomato verde and Yukon chips
SIDES
tater tots – 5.
COOP fries – 5.
stone mill creamy grits – 6.
side salad – 6.
mac & cheese – 6.
collard greens – 6.
seasonal veggies – 6.
black eyed peas – 6.
* CONSUMER ADVISORY: CONSUMING RAW OR UNDERCOOKED MEATS, SEAFOOD, POULTRY, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORN ILLNESSES ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS