SC Restaurant Week 2024
Three Courses $39 January 11-20
*choose one item per course
*DINE IN ONLY
*selections may change daily
first
Bacon-Corn Chowder chives
Country Vegetable housemade cornbread
Classic Mixed Green Salad grape tomato, cucumber, vidalia, croutons, dressing choice
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
Southwest Black Bean Cake green tomato salsa verde, cilantro sour cream
The Friendly Salad mandarins, candied pecans, bacon, blue cheese,
shaved vidalias, bbq vinaigrette
Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing
-See Tonight’s Specials below for Additional First Course Options
*upcharge noted with each item*
second
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon peach chutney, stone-ground grits, sauteed veggies
Cornmeal Fried Catfish fresh herb tartar sauce, green tomato chow chow,
creamy stone-ground grits, stewed collard greens
Today’s Vegetarian Entrée wild mushroom ravioli, goat cheese cream sauce,
wilted spinach, parmesan gremolata
-See Tonight’s Specials below for Additional Second Course Options
*upcharge noted with each item*
third
Key Lime Pie
Raspberry-Donut Cheesecake
Flourless Chocolate Torte
Tonight’s Specials
starters
House-Cured Salmon Gravlax
dill crème fraiche, pickled onions, fried capers,
lemon-herb gremolata, sea salt crackers 10
no upcharge as part of three course menu
Torched Flat Iron Beef Tataki
yuzu-soy, cucumber “salsa”, sriracha aioli,
togarashi roasted almonds 13
$3 upcharge as part of three course menu
soups
Bacon-Corn Chowder chives
Low Country Vegetable housemade cornbread
entrees
Creole Crawfish Crusted SC Mahi-Mahi
saffron beurre blanc, pimento-pecan “pesto”,
creamy stone-ground grits, seasonal vegetable sauté 29
$3 upcharge as part of three course menu
Chile-Lime Seared #1 Yellowfin Tuna
sesame-ginger lump crab “salad”, coconut-curry vegetable broth,
toasted almond jasmine rice 31
$5 upcharge as part of three course menu
12 Hour Braised CAB Beef Short Ribs
red wine bordelaise, vidalia-thyme confit,
roasted garlic mashed potatoes,
country ham stewed Bradford collards 33
$7 upcharge as part of three course menu
Char-Grilled 14 oz. CAB Ribeye
red wine bordelaise, torched Valdeon blue cheese,
roasted garlic mashed potatoes, grilled broccolini 42
$15 upcharge as part of three course menu
vegetarian
Pan Roasted Butternut Squash Ravioli
honey-thyme cream sauce, spiced apple relish,
wilted spinach, candied pecan gremolata 21
