Fabulous haute cuisine served in a gorgeous early 1900s mansion, with dining rooms that drip with Southern plantation elegance: period paintings and antiques, soft lighting, high ceilings, and marble fireplaces. Talented chef Kelly Yambor utilizes fresh coastal seafood, local produce, and the restaurant’s own house-grown herbs and edible flowers to re-imagine Southern classics. Items change, but could include creations such as baked creamy sage grits and roasted vegetable hash, delicate parmesan-dusted local flounder served with Grass Roots Farms’ spiced quail hash, or roast chicken with wild mushrooms. Mouth-watering local oysters, blue crabs, and Virginia sea scallops always feature.