dinner

We do have an entrée requirement per guest. Kid’s Menu is available for those under 12.

We do ask for a business casual dress code.

To find help parking click here.

Menu is subject to change due to availability of seasonal items.

Soup and Salads

VIDALIA ONION SOUP (21)

Asparagus Flan, Rock Shrimp, Crispy Onions,   Micro Herbs

PEACH BURRATA PANZANELLA  (20)

Vanilla Bourbon Soaked GA Peaches, Toasted Brioche, Onion, Cherry Tomatoes, Cucumbers, Arugula, Spiced Pecans, Basil Vinaigrette

BEETROOT & FIG BRULE (19)

Whipped House Ricotta, Toasted Hazelnuts, Baby Arugula, Truffle Honey And Tarragon Vinaigrette

CAESAR SALAD (18)

Baby Gem Lettuce, Parmesan Frico, Focaccia Crouton, Heirloom Tomatoes, Black Pepper Grana Padano Dressing

Appetizers

CHARRED OCTOPUS (31)

Black Garlic, Jalapeno Mint Salsa Verde, Pepper Jelly, Sherry Gastrique

SEARED DAY BOAT SCALLOPS (40)

Minted Sweet Pea Puree, Cornbread Crisp, Seared Foie Gras,  Black Truffle Foam

SHRIMP AND GRITS (34)

Florida Shrimp, Hatch Chili Grits, Bacon Lardon, Charred Ramps, Creole Romesco

A5 WAGYU BEEF TAR TARE (39)

Sourdough, Golden Osetra Caviar, Black Truffle,  Chive Crème Fraiche

BRAISED LAMB BELLY (32)

 Fava Beans, Mint Labneh, Garden Baby Onions, Lamb Jus

SOUTHERN FRIED CALAMARI (31)

 Diavolo Sauce, Pickled Okra, Lemon

Entrees

GROUPER “NIÇOISE” (70)  

Artichokes, Kalamata Olives, Roasted Red Tomatoes, Haricot Vert, Fingerling Potatoes, Cured Egg Yolk, Preserved Lemon Butter

GRILLED LAMB LOIN (86)

 Charred Eggplant Puree, Moroccan Spiced Heirloom Carrots, Spring Peas, Pomegranate Syrup

CAJUN SPICED RED FISH (76)

Saltwater Prawn Etouffee, Dirty Rice, Corn Chow-Chow

SWEET POTATO TORTELLINI (60)

 Arugula, Pickled White Asparagus, Charred Cauliflower, King Trumpet Mushrooms, Cashew Alfredo

ROASTED RED SNAPPER (69)

Wild Mushroom Farro Risotto, Whipped Mascarpone, Rainbow Swiss Chard, Sauce Americaine

PORCINI DUSTED WILD PHEASANT (69)

Morel Mushroom Coulis, Roasted Spring Vegetables, Crispy Onions, Pomegranate Pearls

From The Grill

8 OZ PRIME FILET MIGNON (82)

Asparagus, Mushroom Red Wine Demi

DRY AGED 18 OZ DELMONICO RIBEYE (88)

 Cilantro Compound Butter, Red Pepper Chimichurri

20 OZ PORK TOMAHAWK (71)

Smoked Ham Hock Jus

Sides

TRUFFLE MAC AND CHEESE (15)

DIRTY RICE (11)

POTATO DUCHESSE (12)

SEASONAL VEGETABLES (10)

MOROCCAN SPICED CARROTS (10) 

WILTED RAINBOW SWISS CHARD (10) 

SAUTEED ASPARAGUS (10)

Enhancements

MAINE LOBSTER TAIL (50)

Butter Poached Or Tempura Fried, Drawn Butter

JUMBO LUMP CRAB OSCAR (38)

Asparagus, Yuzu Béarnaise

BLUE CHEESE CRUST (15)

Scallion And Cracked Pepper

GRILLED SALTWATER PRAWN (45)

Garlic Herb Butter

Parties of 6 or more / checks split more than once are subject to an automatic 18% gratuity. Split plate fee (22)

$22 charge on split plate

Each guest seated in the dining room is required at minimum to order one entree. please see your server if you have any questions. checks split more than once are subject to an automatic 18% gratuity.

The Sun Dial offers a southern-inspired menu that’s as unique as our view. Each dish incorporates high-quality, locally-sourced ingredients prepared fresh to order and chosen to inspire and elevate your dining experience. We invite you to sample from both our signature and seasonal dishes offered by our creative culinary team.

Consuming raw or under cooked meats, seafood, shellfish, or eggs may increase your risk of food borne illness.

For your refreshment, we also provide unlimited micro-filtrated spring and sparkling water at an additional $1 per person (automatically added to each bill). Our water is bottled and served in reusable glass containers to help reduce environmental impact.