our famous combination of cheddar-bacon grits, shrimp, sweet peas, chorizo, tomatoes, sherry cream

SAVANNAH SHRIMP & GRITS

JUICES

coke, diet coke, sprite, lemonade, mr pibb, fanta orange

FOUNTAIN SODA

roasted cauliflower, grilled fennel, harissa sauce

SEARED CHICKEN BREAST

lettuce, tomato, caramelized onion, grilled mushrooms, provolone cheese, horseradish cream, brioche bun

PUBLIC BURGER

butternut squash, sliced brussels sprouts, walnuts, house sausage, herbed cream sauce

RICOTTA GNOCCI

house ground beef & pork ragu, grated parmesan, bucatini noodles, herbs

PASTA BOLOGNAISE

toasted farro, roasted root vegetables, apricot chutney

DUCK CONFIT

SEARED SALMON

120z hand-cut steak, confit fingerling potatoes, hericot verts, truffle herb compound butter

GRILLED NY STRIP

DAILY SOUP

dill-cucumber cream cheese, grilled fennel, micro greens

SMOKED SALMON BRUSCHETTA

CRISPY BRUSSELS SPROUTS

melted blend of brie, gruyere & cream cheese, fig jam, toasted baguette

BAKED BRIE DIP

GRILLED SAUSAGE

In a medium saucepan over medium heat, add diced bacon and cook until crisp and fat has rendered, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel‑lined plate, leaving bacon fat in the pan. Reserve cooked bacon for garnish and fold into grits near the end.

Cook bacon

Add 1 tablespoon of the butter to the bacon fat in the saucepan and return to medium heat. Add the dry grits and toast, stirring constantly, for 1–2 minutes until fragrant.

Toast grits

Carefully add the water and milk (watch for splatter). Stir in 1 tsp salt and bring to a gentle boil. Reduce heat to low, cover partially, and simmer, stirring every 3–4 minutes, until grits are thick and tender, 20–25 minutes (follow package for exact timing if needed). Add more water or milk 2 tbs at a time if they thicken too fast.

Simmer grits

When grits are creamy and cooked, stir in remaining 1 tablespoon butter, grated cheddar, reserved crispy bacon (reserving a tablespoon for garnish if desired), and 1/2 tsp black pepper. Taste and adjust salt. Keep warm on very low heat while you prepare the shrimp, or cover and set aside.

Finish grits

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt, 1/4 tsp black pepper, and a pinch of cayenne. This ensures good sear and flavor.

Prepare shrimp

In a large skillet over medium‑high heat, add chorizo and cook, stirring, until it releases oil and begins to brown, about 4–5 minutes. Using a slotted spoon, remove most of the chorizo to a bowl but leave about 1 tablespoon of rendered fat in the pan for flavor.

Cook chorizo

Reduce heat to medium. Add olive oil and 1 tablespoon butter to the skillet with the chorizo fat. Add shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add diced tomatoes and thawed sweet peas to the skillet. Cook, stirring, 2–3 minutes until tomatoes start to soften.

Add tomatoes & peas

Pour in dry sherry to deglaze the pan, scraping up any browned bits. Allow the sherry to reduce by half, about 1–2 minutes.

Deglaze with sherry

Add chicken stock and bring to a gentle simmer. Stir in heavy cream, smoked paprika, remaining cayenne (if desired), and 1 tablespoon lemon juice. Simmer gently until sauce thickens slightly, about 2–3 minutes. Taste and adjust salt and pepper.

Build the cream sauce

Push the vegetables to the side of the pan, increase heat to medium‑high, add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (shrimp cook quickly). Stir in cooked chorizo and chopped parsley, tossing to coat the shrimp with the sherry cream. Remove from heat immediately to avoid overcooking.

Finish shrimp

Portion warm cheddar‑bacon grits into shallow bowls (about 1/2 cup to 3/4 cup grits per serving). Spoon the shrimp, chorizo and sherry cream over the grits, dividing evenly.

Garnish each bowl with reserved crispy bacon bits, extra grated cheddar if using, chopped chives or green onions, and a lemon wedge on the side. Finish with an extra sprinkle of smoked paprika or cracked black pepper to taste.

stone‑ground grits (uncooked)

water

milk

salt

unsalted butter

sharp cheddar, grated

bacon, diced

black pepper

large shrimp, peeled and deveined

andouille or Spanish chorizo, casings removed and diced

olive oil

garlic, minced

shallot, finely chopped

Roma tomatoes, seeded and diced

frozen sweet peas, thawed

dry sherry

low‑sodium chicken stock

heavy cream

smoked paprika

cayenne pepper

lemon juice

fresh parsley, chopped

extra grated cheddar

crispy bacon bits

chopped chives or green onions

lemon wedges

Wash all greens and produce thoroughly. Remove tough stems from kale. Core and quarter the apple. Peel cucumber if waxed; roughly chop cucumber and celery so they fit your blender or juicer feed chute.

Prepare produce

Feed kale, spinach, apple, cucumber, celery and ginger through the juicer, alternating softer and firmer items to keep flow consistent. Collect juice and stir in fresh lemon juice, cold water or coconut water, and a pinch of sea salt if using. Add ice if desired and serve immediately.

Juicing with a juicer

Place all prepared ingredients in a high-speed blender with 1 cup cold water or coconut water and ice if using. Blend on high until smooth (30–60 seconds). Pour mixture through a fine mesh strainer or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. Stir in lemon juice and adjust salt to taste. Serve over ice.

Blender method (if no juicer)

Peel and chop carrots into pieces small enough for your juicer or blender. Peel and segment oranges, removing seeds. If using fresh turmeric, peel and slice thinly.

Run carrots, oranges and turmeric through the juicer. Stir in lemon juice and a pinch of black pepper if using. Add cold water or ice to dilute and chill, then serve immediately.

Add carrots, oranges, turmeric and 1/2 cup cold water to a blender. Blend until very smooth (about 45–60 seconds). Pour through a fine mesh strainer or nut milk bag and press to extract juice. Stir in lemon juice and black pepper, adjust dilution with extra water if too thick, pour over ice and serve.

Peel and quarter the beet. Hull strawberries and core the apple. Rinse mint leaves if using.

Run beet, strawberries, apple and mint through the juicer. Stir in lemon juice and add cold water or ice to adjust thickness and chill. Serve immediately.

Combine beet, strawberries, apple, lemon juice and 1/2 cup cold water in a high-speed blender. Blend until smooth (60–90 seconds). Strain through a fine mesh strainer or nut milk bag, pressing to extract juice. Add ice if desired and serve immediately.

kale leaves, packed

spinach, packed

green apple, cored and quartered

cucumber, peeled if waxed

celery stalks, chopped

fresh lemon juice

fresh ginger, peeled

cold water or coconut water

ice (optional)

sea salt (optional, to taste)

carrots, peeled and cut into chunks

navel orange, peeled and segmented

fresh turmeric root, peeled (or 1/2 tsp ground)

cold water

black pepper (to activate turmeric, optional)

small red beet, peeled and quartered

strawberries, hulled

red apple, cored and quartered

mint leaves (optional)

Select one soda from the available options: Coca-Cola, Diet Coke, Sprite, Lemonade, Mr Pibb, or Fanta Orange.

Choose soda

If using a soda fountain: ensure the chosen syrup line is connected and the carbonator and syrup ratio are set according to manufacturer specs. Flush the nozzle briefly (1–2 seconds) to clear any buildup before dispensing.

Hold the cup at a 45-degree angle beneath the nozzle. Dispense soda slowly for about 15–20 seconds to fill approximately 10–11 ounces (about 1 cup), aiming for a moderate head of foam (about 1 inch).

If using pre-bottled or canned soda: chill to serving temperature (34–40°F / 1–4°C), pour gently over ice, leaving about 1 inch of headroom.

Fill the cup with about 1 cup of ice (crushed or cubed) if serving over ice. For best dilution control, use slightly less ice for very syrupy sodas (like Fanta or Mr Pibb).

After dispensing the soda, top it with ice if needed to reach the brim but leave ~1/4 inch to avoid overflow when adding a straw.

Garnish: if serving Sprite or Lemonade, optionally add a lemon wedge on the rim or squeezed into the drink for brightness.

Place a straw and serve immediately. For carry-out, secure lid and cup to prevent spills.

Coca-Cola (fountain syrup + carbonated water)

Diet Coke (fountain syrup + carbonated water)

Sprite (lemon-lime soda)

Lemonade (fountain-style, chilled)

Mr Pibb (pibb xtra style)

Fanta Orange (orange soda)

Ice (crushed or cubed)

Lemon wedge (optional, for Sprite or lemonade)

Straw (optional)

12 oz disposable or glass cup

Pour 4 cups of fresh cold water into a kettle or saucepan and bring to a rolling boil over high heat.

Boil water

Remove from heat and add 4 black tea bags (or the equivalent loose-leaf). Let steep 3 to 5 minutes for standard strength (3 minutes for lighter, 5 minutes for stronger).

Steep tea

After steeping, remove the tea bags or strain out the loose leaves to stop extraction and avoid bitterness.

Remove tea leaves

With the tea still hot, stir in 4 teaspoons granulated sugar (or 2 teaspoons honey) until fully dissolved. Taste and adjust sweetness, adding up to 2 more teaspoons sugar if desired.

Sweeten while hot

If serving hot, pour into cups. Add milk or cream (about 1/8 cup per cup) if desired and garnish with a lemon slice.

Finish and serve (hot)

To serve iced, let sweetened tea cool slightly, then pour over a pitcher filled with 2 cups ice or into glasses with ice. Stir and garnish with lemon slices or mint.

Finish and serve (iced)

For hot unsweetened tea, pour the brewed tea into cups. Add a lemon slice or a mint sprig if desired.

Season and serve (hot)

To make iced unsweetened tea, let the brewed tea cool to room temperature, then pour over a pitcher or glasses filled with 2 cups of ice. Add lemon or mint for brightness.

Make iced unsweetened

Milk/cream: If you choose to add milk or cream to black tea, add it after the tea is poured into the cup to avoid curdling and to better control color and richness.

Iced variation: For clearer iced tea, cool brewed tea in the refrigerator before pouring over ice, or use an ice bath to chill quickly. Adjust sweetness after chilling, as cold temperatures mute sweetness slightly.

black tea bags (or loose-leaf, 1 tsp per cup)

granulated sugar

honey (optional alternative to sugar)

lemon slices (optional garnish)

lemon slices (optional)

mint sprigs (optional)

milk or cream

ice (for iced tea)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

In a large bowl, toss cauliflower florets with 2 tbs olive oil, 1 tsp cumin, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Spread florets in a single layer on the prepared baking sheet. Roast for 20–25 minutes, tossing once halfway, until edges are golden brown and tender.

Remove from oven and immediately zest the lemon over the cauliflower and squeeze half the lemon juice, tossing to coat. Keep warm.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C).

Trim fennel bulbs, halve them lengthwise, and remove tough core if large. Slice each half into 3/4–1 inch thick wedges.

Brush fennel wedges with 1 tbs olive oil and season with 3/4 tsp kosher salt and 1/2 tsp black pepper.

Place fennel on the hot grill or pan and cook 4–5 minutes per side until grill marks form and fennel is tender and slightly charred. Transfer to a plate and squeeze a little lemon wedge over them. Keep warm.

In a small bowl, whisk together 3 tbs harissa paste, 1/2 cup Greek yogurt, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp honey, and 1/4 tsp salt until smooth and balanced. Taste and adjust heat or sweetness to preference.

Cover and refrigerate until ready to serve. If too thick, thin with up to 1 tbs water or more lemon juice.

Pat chicken breasts dry with paper towels. If very thick, butterfry or halve horizontally to even thickness ~1 inch for even cooking.

Season both sides of the chicken with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Rub in 2 tbs olive oil.

Heat a large ovenproof skillet over medium-high heat until hot. Add the 1 tbs butter. When foaming, add the chicken skin-side down and sear without moving 5–7 minutes until skin is deeply golden and crisp.

Flip the breasts, add crushed garlic cloves and thyme sprigs to the pan. Spoon some butter and pan juices over the tops, then transfer the skillet to the preheated oven (425°F / 220°C) and roast 8–12 minutes, until internal temperature reaches 160–165°F (71–74°C). Cooking time varies by thickness.

Remove chicken from oven and tent loosely with foil. Let rest 5–7 minutes (temperature will rise a few degrees). Reserve pan juices for finishing if desired.

Slice or halve the rested chicken breasts against the grain. Arrange roasted cauliflower and grilled fennel on a serving platter or on individual plates.

Place the sliced chicken on top or alongside the vegetables. Spoon 1–2 tbs harissa sauce over the chicken and add additional dollops alongside for dipping.

Drizzle 1 tsp extra virgin olive oil over the vegetables and chicken, sprinkle chopped parsley, and serve remaining lemon wedges on the side.

Optional: Pour any reserved pan juices over the chicken for extra flavor.

boneless skin-on chicken breasts

kosher salt

freshly ground black pepper

garlic (crushed)

fresh thyme sprigs

cauliflower head (medium), cut into florets

ground cumin

lemon (zest and juice)

fennel bulbs

lemon wedges (for serving)

store-bought harissa paste

Greek yogurt (plain, full-fat)

honey

fresh parsley (chopped)

extra virgin olive oil

Heat a large skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. Once the butter melts, add the thinly sliced onions and 1/4 teaspoon salt. Stir to coat and spread into an even layer. Cook, stirring every 3–5 minutes, adjusting heat so onions do not burn. After 10 minutes they will soften; continue cooking 20–25 more minutes until deeply golden and jammy. If desired, sprinkle 1/2 teaspoon brown sugar about halfway through to encourage caramelization. Remove from heat and keep warm.

Cook onions low and slow

Toss halved cremini mushrooms with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon thyme, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Heat a grill pan or skillet over medium-high heat until hot. Add mushrooms cut side down and cook without moving for 3–4 minutes to develop color. Flip and cook another 2–3 minutes until tender and browned. Remove from heat and set aside.

Sear mushrooms

In a small bowl combine 1 tablespoon prepared horseradish, 1/4 cup sour cream, 2 teaspoons mayonnaise and 1/2 teaspoon fresh lemon juice. Season with 1/8 teaspoon salt and a pinch of black pepper. Taste and adjust horseradish level as desired. Chill briefly while preparing burgers.

Mix sauce

Divide 1 pound ground beef into four equal portions (about 4 oz each) and gently form into patties about 3/4" thick, slightly wider than the buns. Handle lightly; do not overwork. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper total (divide evenly among patties).

Form patties

Preheat a cast-iron skillet or grill to medium-high heat. When hot, place patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately top each patty with a slice of provolone cheese. Cook another 3–4 minutes for medium (adjust time for preferred doneness). Remove patties to rest for 2 minutes.

Cook patties

While patties rest, melt 1 tablespoon unsalted butter in a skillet over medium heat. Place brioche buns cut-side down and toast until golden, about 1–2 minutes.

Toast buns

Slice the tomato into 4 even 1/4" slices. Rinse and dry 4 lettuce leaves. These will be placed on the bottom bun.

Slice tomato and prep lettuce

Spread about 1 tablespoon horseradish cream on the top bun (adjust to taste). On the bottom bun place a lettuce leaf, a tomato slice, the provolone-topped patty, ~2 tablespoons caramelized onions, and 2–3 grilled mushroom halves. Cap with the horseradish-smeared top bun.

The Public Kitchen & Bar

Savannah Shrimp & Grits

Juices

Fountain Soda

Tea

Seared Chicken Breast

Public Burger

Ricotta Gnocci

Pasta Bolognaise

Duck Confit

Seared Salmon

Grilled Ny Strip

Daily Soup

Smoked Salmon Bruschetta

Crispy Brussels Sprouts

Baked Brie Dip

Grilled Sausage