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.