Menu

OYSTERS
Raw · Carrot Tumeric Granita, Citrus Cucumber Minionette 14
OYSTERS
Charbroiled · Roasted Garlic Breadcrumbs, Sumac, Housemade Hot Sauce 14
KOFTA
Georgia Caught Fish, Sumac, Tzatziki, Dill, Lemon, Fresno Chiles 11
BENNE SEED CORNBREAD
Preserved Lemon Butter, Smoked Apple Butter 8
BLISTERED SHISHITOS
Georgia Olive Oil, Benne Seeds, Lemon Garlic Aioli 10
AUTUMN SALAD
Smoked Beet, Butterkin Squash, Local Greens, Dunstan Chestnuts, Apple Cider Vinaigrette 13
HUMMUS
Iron and Clay Peas, Lemon Olive Oil, Local Vegetables, Plancha Pita 12
STEAK TARTARE
Cured Duck Yolk, Fried Capers, Lavosh 18
PORK PASTILLA
Hawaij Braised Pork, Zhug, Tamarind 13
VEGETABLE TERRINE
Beet Chips, Cashew Romesco 14

MUSHROOMS
Black Pearl Oyster, Funky Cheese, Dukkah 22
CLAMS FETTUCCINI
Sapelo Island Clams, Preserved Black Tomato, Aleppo, Saffron, Oregano, Candied Pinenuts 24
LOCAL CATCH
Piccolo Farro Tabbouleh, Charleston Sea Beans, Spiced Valencia Peanuts, Lemon Tahini 36
GRILLED GEORGIA SHRIMP
Charmoula Marinated, Eggplant Caponata 33
DUCK LEG CONFIT
White Acre Pea Cassoulet, Arugula, Parsnip 34
ROASTED HEN
Caribbean Jerk Spice Rub, Tomatillo, Lime, Aji Amarillo Coconut Cream 27
COULOTTE STEAK
Barrel-aged Worcestershire, Roasted Vegetables, Duck Fat Potatoes 37
MERGUEZ
Lamb Sausage, Moroccan Couscous, Ras el Hanout Jus, Fried Chickpeas, Cilantro 29
TURKISH MANTI
Lamb Stuffed Ravioli, Caramelized Tomato Paste, Garlicky Yogurt, Mint 26

Chef Collin Clemons

General Manager Andrew Noye

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Under the direction of Chef Collin Clemons, the menu is inspired by the centuries of global spice trade which included Hernando DeSoto’s visit to the American Southeast in the year 1540.

Influenced by international flavors, the restaurant gathers ingredients from local, organic farmers who use a variety of sustainable practices to provide high-quality and ethically-raised produce and meat. As a farm-to-table, locally-sourced restaurant, 1540 Room’s menu will change with seasonal availability. Sourcing from local farmers not only provides guests with the freshest food available but also motivates the Culinary Team to merge unique menu combinations.

DESSERT

SHOLEH ZARD
Congaree & Penn Jupiter Rice Grits, Saffron, Honey, Pistachio, Rose, Medjool Date, Advieh Spice 10
SMOKED CHOCOLATE BROWNIE
Georgia Olive Oil Ice Cream & Candied Pecans 10
DUCK EGG PAVLOVA
Baked Duck Egg Meringue, Lemon Sorbet, Persimmon Compote 10
SEMOLINA CAKE
Orange and Cardamom Syrup, Spiced Dark Chocolate Ganache 10
COFFEE / TEA

Coffee
House Blend 4

Biron Teas

English Breakfast 4
Earl Grey Gold 4
Southern Pecan Green 4
Cherry Blossom White/ Green 4
Chamomile Apple Pie Herbal Blend 4
Peach Honeybush Herbal Blend 4

In honor of sustainability, we proudly operate as a farm-to-table restaurant.
Our creations change frequently to include the freshest locally sourced ingredients.

Meet our Farming Partners, click here.