Our Menu
Starters
Pomme Frites
Duck fat, rosemary, shaved goat cheese, and rouille.
Provencal Mussels
Saffron, sweet onion, and pepper flake.
Duck Dumplings
Cabernet is sweet and sour.
Crispy Fried Okra
Sauce rouille.
Dirty Deviled Eggs
Salmon roe, chive crema, and crispy potato.
Soups & Salads
Add Chicken, Salmon, Crabcake, or Shrimp • Half and half are available.
Caesar
Romaine, citrus crouton, confit tomato, and parmesan.
Chevalier
Mescalin, strawberry, goat cheese, and pecan.
Wedge
Lardons, roast tomato, and gorgonzola.
Lobster Bisque
Sweet corn relish.
Vichyssoise
Potato, crispy leeks, and chives.
French Bread Pizza
Merguez
Housemade sausage, gruyere, “Sunday sauce”.
208 French Dip
Shaved beef, roasted garlic, gruyere, and French onion jus.
Fig & Prosciutto
Mission fig jam, pickled red onion, arugula, and balsamic.
Margherita
Basil pistou, confit tomato, and goat cheese.
Fromage
Roasted garlic, parmesan, gruyere, and fresh herbs.
Small Plates
Fish & Frites
Crispy flounder, rosemary steak fries, and rouille.
Salmon
Carolina rice, okra, sweet corn, lardon, and hot honey.
Coquille St. Jacque
Dayboat scallops, truffle bacon.
Shrimp & Grits
Confit tomato, applewood bacon, and basil.
Confit Chicken Perloo
Mirepoix, fresh herbs, and arborio rice.
*Consumer warning.
First Course
208 French Bread
Gruyere, “Sunday” sauce, and fresh herbs.
Pomme Frites
Duck fat, rosemary, shaved goat cheese, and rouille.
Provencal PEI Mussels
Saffron, sweet onion, and pepper flake.
Duck Dumplings
Cabernet sweet and sour.
Coquille St. Jacque
Dayboat scallops, truffle bacon.
*Steak Tartare
Roasted garlic aioli, truffled potato chips, and arugula.
Dirty Deviled Eggs
Salmon roe, chive crema, and crispy potato.
Soups & Salads
Caesar
Romaine, citrus crouton, confit tomato, and parmesan.
Chevalier
Mescalin, strawberry, goat cheese, and pecan.
Wedge
Lardons, roast tomato, and gorgonzola.
Fig & Prosciutto
Pickled red onion, goat cheese, and arugula.
Lobster Bisque
Sweet corn relish.
Vichyssoise
Potato, crispy leeks, and chives.
From the Sea
Bouillabaisse
Mussels, scallops, shrimp, salmon, and saffron.
*Salmon
Okra pilau, sweet corn, lardon, and hot honey.
Crabcake
Braised fennel and roasted tomato butter.
Fish & Frites
Crispy flounder, rosemary steak fries, and rouille.
Shrimp & Grits
Confit tomato, applewood bacon, and basil.
From the Farm
*Duck Breast
Cauliflower, Brussels, carrot, and blackberry demi.
Beef Bourguignon
Yukon gold potato, crispy onion, and cabernet jus.
*Smoked Rack of Lamb,
Cauliflower gratin and sauce rouille.
*Filet Mignon
Entrecote sauce, pomme puree, and hot honey carrots.
Grains
“Chicken ala Harriet”
Mirepoix, fresh herbs, and arborio rice.
Ravioli Dauphine
House-made merguez and “Sunday” sauce.
Tagliatelle
Basil pistou, toasted pine nuts, and confit tomato.
Accompaniments
Crispy Lobster Tail
House - Made Merguez
Cauliflower Gratin
Pomme Puree
Hot Honey Carrots
Malted Brussel Sprouts
Crispy Fried Okra
Rosemary Steak Frites
While you wait / Bar Snacks
Lobster Corn Dogs
House made Truffle Potato Chips
Malted Brussel Sprouts
House - Made Merguez Kebobs
Crispy Fried Okra
Dirty Deviled Egg
Junior Diners
Cheese Ravioli with Red Sauce
Fried Flounder & Fries
French Bread Pizza
Butter Noodles
Chef’s Table
5-course tasting menu.
Chef’s Table
$85.00
Amuse, Appetizer, Sea, Farm, and Dessert.
Desserts
208 Layer Cake
Kahlua-espresso crepe, mascarpone, and cocoa.
Salted Caramel Creme de Pot
Sour apple relish.
Gran Marnier Strawberry Crisp
Vanilla ice cream.