LITTLE SAVANNAH RESTAURANT & BAR

Executive Chef & Owner: Clifton Holt

SNACKS

SALAD/ SOUP

House Baked Bruschetta 7

Mississippi Catfish & chips, malt vinegar aioli 8
LS Crab Cake, roasted garlic brown butter 13
Fried Green Tomatoes, peach Pico, Chipotle aioli 9
Shrimp & Grits, slab bacon, mushrooms, sherry 16
Fried Okra, Tabasco aioli 8
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Chilled Heirloom Tomato Gazpacho 6

BLT Salad 7 / Family Style 16
iceberg wedge, tiny tomatoes, bacon, tarragon, blue cheese dressing

SIDES

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Fried farm egg 2

Truck-stop fries 7

Holt House Salad 10/19

mixed greens, tender herbs, roasted beets, carrots, almonds,
goat cheese, radish, sherry vinaigrette

Heirloom Caprese 8
tomatoes, cucumbers, mozzarella, red onions, basil, balsamic

Heirloom Tomatoes 5
Fried okra 8

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MAIN
Sunburst Trout, roasted beet, olives, quinoa, orange emulsion 23

SAVE ROOM FOR DESSERT.

Gulf Shrimp & golden grits, slab bacon, mushrooms, sherry 28

Blueberry & Peach Sopaipilla, local honey, mascarpone

6
Bread Pudding, crme anglaise
6

BHM Burger, roasted jalapeno goat cheese, truck-stop fries 13

Pasta a la Bolognese, tomato- basil marinara, baguette 19

Heritage Pork Steak, grits, peach, pea & corn Pico de Gallo 24
New York Strip, heirloom tomato Panzanella, basil pesto 29

Artwork by Tracy McKay

McKay Studio

*Consuming raw or undercooked meats and poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.