starters
“Cukes & Maters”
SC cucumbers, heirloom tomatoes,
local lettuces, pickled red onions,
mozzarella, basil, balsamic-herb vinaigrette, evoo 9

Pan Seared Sea Scallops
S.C. peach relish, citrus-herb beurre blanc 15

Molasses BBQ Glazed
Compart Farms Pork Belly
BBQ pork-n-beans, tobacco onions 12

soups
Southwest Chicken, Black bean, & Tomato
chipotle crème fraiche, pepper jack
Low Country She Crab sherry oil, chives
Garden Fresh Gazpacho cilantro sour cream

entrees
Cornmeal Dusted Rainbow Trout
crawfish remoulade, grilled sweet corn-andouille relish,
tasso ham dirty rice, buttermilk fried okra 24

Lemon-Basil Roasted Yellowfin Tuna
eggplant-summer squash ratatouille,
local tomato-roasted red pepper coulis,
pesto orecchiette, caprese “salad” 26

Choice of Citrus-Herb Grilled
Florida Almaco Jack “Oscar”
or
Carolina Swordfish “Oscar”
caper-dill hollandaise, lemon buttered poached crab,
creamy stone-ground grits, grilled asparagus 25/26

Rosemary Char-Grilled 14oz CAB Ribeye
blue cheese stuffed SC peach, housemade steak sauce,
roasted garlic mashed potatoes, sautéed veggies 31