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

Caribbean Jerk Seared Sea Scallops
pineapple salsa, honey-lime beurre blanc 14

Molasses BBQ Glazed
Compart Farms Pork Belly
BBQ pork-n-beans, tobacco onions 11

soups
Southwest Chicken, Black bean, & Tomato
chipotle crème fraiche, pepper jack
Roasted Tomato Bisque herb goat cheese
Garden Fresh Gazpacho cilantro sour cream

entrees
Bronzed N.C Rainbow Trout
crawfish remoulade, fried okra,
creamy stone-ground grits, stewed collard greens 22

Lemon-Basil Roasted Carolina Swordfish
eggplant-wild mushroom ragout, balsamic-thyme reduction,
pesto orecchiette, grilled asparagus 24

Citrus-Cilantro Seared Yellowfin Tuna
S.C peach relish, honey-lime beurre blanc,
toasted almond jasmine rice, sautéed veggies 25

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