Fawn Wine and Amaro Bar

June at The Sandbar

As summer settles in, we’ll be savoring the longer evenings, slower moments, and a refreshed tasting menu for June.

We can’t wait to share it with you.

Reserve your seats at the link in bio.

Wild blue catfish, grilled spring vegetables, and sourdough fresh off the grill.

The kind of spread that’s better split with someone.

Join us this week to give them a taste.

Eat more oysters. Save your shells. Protect our shores.

Our friends at .atl and have partnered with us to collect and recycle every oyster shell used in-house — returning them to their coastal home to help rebuild intertidal reef structures, support marine habitats, and protect shorelines from erosion.

Simply put: the more oysters we enjoy and recycle together, the more we can give back to the waters they came from.

Join us for this week’s oyster offering and be part of the mission.

Your May Tasting Menu.

For whatever special occaisions this month may bring, we’ll see you at the Sandbar.

The Market Fish

14 day dry aged marbled grouper

grilled & glazed in fish jus

shingled with mixed beets from Woodland Gardens

atop bagna cauda & foraged morel mushrooms

with a lemon parmesan rind broth

We’re hiring!

We are looking for passionate chefs with drive, positive attitude and willingness to learn to join our team.

Our open kitchen and specific set of tools uniquely enable us to push culinary boundaries - grounded in the mission of serving honest food and creating a welcoming menu and atmosphere.

If you are seeking this kind of experience and are interested in adding your skillset to our team, please reach out!

Please email resumes to:

[email protected]

We look forward to hearing from you!
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Oysters, the way we’ve been enjoying them lately.

Served by the half dozen, with a selection of house accompaniments:

a trio of house-made hot sauces
• cayenne
• aji limón
• serrano
sumac muscadine mignonette
carrot turmeric amazake

Amaro Highlight – Amaro dell’Etna

Produced on the slopes of Mount Etna since 1901, this Sicilian amaro carries all the hallmarks we love – a firm bitterness, earthy depth, and a richness that never leans too sweet.

We’re especially drawn to its volcanic origins, a throughline that continues to inspire much of our menu and beverage program.

Join us for a taste.

– Your April Tasting Menu –

April’s tasting menu brings together our kitchen’s best ingredients and most exciting concepts for this season – and we can’t wait to share it all with you.

Reservations at the link in bio.

See you at The Sandbar.

Amaro Highlight from January Spirits —

Made in Greenport, NY

Notes of:

Coffee • clove • numbing spice

chocolate orange • incense

21 botanicals, rested in rye whiskey barrels, yielding a distinctly American style of Amaro.

Join us for a taste on your next visit.

Hello Sunshine.

Tulsi gin • Sirene Canto amaro • Casoni Heritage amaro

house-made kumquat cordial • saffron liqueur • bubbles

finished with candied kumquat

A harvest salad for the season.

Yakitori-grilled Woodland Gardens little gem lettuce

anchovy vinaigrette · blue cheese foam

shaved fennel & herbs · blistered navel oranges

multigrain sourdough croutons

What’s the story behind our Sourdough Shoyu?

Sous Chef Albert has been leading an in-house fermentation project that transforms multigrain sourdough scraps from the B-Side kitchen and Athens-grown edamame from Woodland Gardens into this deeply savory condiment.

He grew the koji, brined it, and then waited six months while fermentation worked its magic.

Now pressed and clarified, it’s used as our house-made soy sauce – seasoning our dashi and curing our kampachi.

Would you like to hear more about the projects happening behind the menu? We’d love to share.

What’s the story behind our Sourdough Shoyu?

Sous Chef Albert has been leading an in-house fermentation project that transforms multigrain sourdough scraps from the B-Side kitchen and Athens-grown edamame from Woodland Gardens into this deeply savory condiment.

We grew the koji, brined it, and then waited six months while fermentation worked its magic.

Now pressed and clarified, it’s used as our house-made soy sauce – our dashi and curing our kampachi.

Would you like to hear more about the projects happening behind the menu? We’d love to share.

KAMPACHI CRUDO

house-cured with sourdough shoyu

carrot nage + tuna garum

Moroccan Meyer lemon preserves

pickled sea bean + watermelon relish

chives

A new month is upon us…

Join us at the sandbar for an intimate tasting experience designed for your romantic night out – whatever the occasion may be.

View the full menu and reserve your seats at the link in bio.

Ease into the weekend the right way.

A seat at the bar, something beautiful in your glass, and nowhere else to be.

Friday nights at Fawn just hit differently.