starters
Arugula & Roasted Beet Salad
pickled onions, toasted almonds, herb goat cheese,
blackberries, balsamic-fig vinaigrette 9

Crispy Heritage Farms Pork Belly
yuzu-chile bbq glaze,
cucumber-mandarin orange “salad”, toasted almonds 11

soups
Southwest Beef-Red Bean Chili
sour cream, cheddar, green onions
Coconut-Chicken Curry
jasmine rice, cilantro

entrees
Bronzed Carolina Mahi Mahi
cajun shrimp remoulade, blackeye pea-country ham relish,
creamy stone-ground grits, stewed collard greens 22

Pan Roasted N.C. Rudderfish
lump crab-arugula “salad”, caper-dill beurre blanc,
creamy stone-ground grits, sautéed veggies 23

Lemon-Basil Seared Yellowfin Tuna
portobello-eggplant ragout,
saffron-roasted red pepper coulis,
pesto orecchiette pasta, grilled broccolini 23

Au Poivre Grilled Rack of Lamb
balsamic-blackberry gastrique, vidalia-thyme confit,
roasted garlic mashed potatoes, sautéed veggies 29

Low Country Grilled 14oz CAB Ribeye
blackened lobster relish, tabasco-dijon hollandaise,
roasted garlic mashed potatoes, stewed collard greens 31