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Menu
912-555-0147 AlderseaSavannah ReserveReservations
Menu for September 2026

The tasting menu

One menu for every table in the dining room, nine courses long, written for September and replaced on the first of October.

  • $165Tasting menu, per guest
  • $95Wine pairing
  • $55Zero proof pairing
  • 20%Service charge

Menu updated September 1, 2026. A dish may shift by a day or two with the boats. Allergen markers are explained in the key at the bottom of the page.

Aldersea · Savannah

Nine Courses

September 2026 · $165 per guest

  1. ICoastal Georgia oysters SFGFDFgreen tomato mignonette, benne oil
  2. IIBenne wafer FSwhipped buttermilk, trout roe, chive
  3. IIIWild white shrimp SFGFDFchilled tomato water, lemon cucumber, basil
  4. IVLittleneck clams SFcharred corn broth, Sea Island red peas, country ham, with sourdough and cultured butter
  5. VCarolina Gold rice SFGFblue crab, brown butter, fermented chili
  6. VIWreckfish FGFmuscadine beurre blanc, charred okra, field peas
  7. VIIDry aged duck NGFDFblack mission fig, toasted pecan, sorghum jus
  8. VIIIMuscadine sorbet GFDFlemon verbena, a little sparkling wine
  9. IXPeach leaf custard SGFlate peaches, benne brittle

A full vegetarian tasting menu is available at the same price with 72 hours’ notice. Small sweets come with coffee at the end.

To drink

Pairings

Poured course by course, with a word about each glass

  • Wine pairing$95seven pours across the nine courses
  • Reserve pairing$160older vintages and a few bottles we only open for this
  • Zero proof pairing$55house shrubs, cold brewed teas and verjus, built for each course
  • By the glassfrom $14bottles from $58, corkage $35 for one bottle per table

The list leans toward small growers, and toward whites with enough salt and acid to stand up to butter and shellfish.

Bar counter, à la carte

The Counter Menu

Eight seats, walk in only. Wednesday to Saturday 5 to 10pm, Sunday 5 to 9pm.

Raw and small

  • Half dozen oysters SFGFDF$21green tomato mignonette, lemon
  • Benne wafers FS$14whipped buttermilk, trout roe
  • Wild white shrimp SFGFDF$19tomato water, lemon cucumber
  • Sourdough$8cultured butter, cane syrup

Plates

  • Littleneck clams SFGF$24corn broth, red peas, country ham
  • Carolina Gold rice SFGF$29blue crab, brown butter
  • Wreckfish FGF$38muscadine beurre blanc, okra, field peas
  • Dry aged duck NGFDF$42fig, pecan, sorghum jus

To finish

  • Peach leaf custard SGF$13late peaches, benne brittle
  • Muscadine sorbet GFDF$9lemon verbena
  • Georgia cheeses S$18honeycomb, benne crackers
Dietary needs

Allergies and diets, with notice

Tell us when you book. Seventy two hours lets the kitchen cook a proper alternative instead of leaving something off the plate.

With 72 hours’ notice

  • VegetarianA full nine course menu of its own, at the same price.
  • Pescatarian, gluten free or dairy freeMost courses already are; we rework the rest.
  • Shellfish allergyThis month leans on shellfish, so five courses are replaced. It’s the one we most need to hear about early.
  • PregnancyOysters and roe are swapped for cooked courses.

What needs a conversation

  • VeganPossible with a week’s notice rather than three days.
  • Severe or airborne allergiesWe cook shellfish, fish, nuts and sesame every night on shared equipment. Please call before you book so we can talk it through.
  • Changes on the nightWe’ll always try, but a new request at the table can slow every course in the room.

Allergen key

  • GFGluten free as served
  • DFDairy free as served
  • SFContains shellfish
  • FContains fish
  • NContains tree nuts
  • SContains sesame

Markers show what a dish contains as served. Our kitchen handles all of these every night.

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