What to Expect

I like to describe my food as “rustic new American”.  Our take on food involves the best ingredients available in the moment and a passion for executing classical techniques. Our menu at FSE challenges the idea that quality, well-executed food must be costly. If you’re truly developing your menu seasonally, food should be affordable because you showcase great agricultural products precisely when they are the most abundant. The best tomatoes come in late summer, and it’s also when they’re most affordable.
The menu combines French and Italian Influences with Local Southern Ingredients to create a seasonally driven, honest menu. We have already partnered with several local farmers to bring the freshest local ingredients. FSE will be a scratch kitchen. You will find house made breads, sausages, hand crafted pastas, fresh fish and meat entrees (some roasted in our wood fired oven), diverse sides, and house made desserts. And yes, the menu will be changing seasonally at the least. In addition, my wife and I have a toddler, so we realize the need for a children’s menu, and hope to please their palates as much as yours.