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.