Find us on DoorDash for Dinner Monday - Thursday *Please allow extra time for orders placed during peak business hours* TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.
Tonight’s Specials
starters
Robb’s Granny’s Deviled Eggs
candied bacon, pickled SC okra 9
no upcharge as part of three course menu
House-Cured Salmon Gravlax
dill crème fraiche, EVOO, pickled onions,
cornichons, crispy potato cake 12
no upcharge as part of three course menu
Crispy Crab & Seafood Fritters
horseradish-pepper cream, creole slaw 14
$2 upcharge as part of three course menu
soups
Creole Chicken, Blackeye Pea, & Andouille Soup
white rice, green onions
Creamy Tomato-Basil Bisque
herb goat cheese
entrees
Pesto Roasted Atlantic Redfish
saffron-lemon beurre blanc, lump crab-almond gremolata,
creamy stone-ground grits, sauteed veggies 30
$4 upcharge as part of three course menu
Low Country Brined Compart Farms Pork Shank
country ham-red eye gravy, tobacco onions,
roasted garlic mashed potatoes, country ham stewed collards 35
$8 upcharge as part of three course menu
Char-Grilled 14oz CAB Hand-Cut Ribeye
blue cheese butter, red wine reduction,
roasted garlic mashed potatoes, sauteed veggies 44
$16 upcharge as part of three course menu
vegetarian
Panko Fried Japanese Eggplant & Vegetable Orzotto
squash, grape tomatoes, sweet peppers,
goat cheese-herb cream sauce, arugula, lemon-basil gremolata 23
SC Restaurant Week 2026
Three Courses $39 January 8-17
-choose one item per course-
first
Creole Chicken, Blackeye Pea, & Andouille Soup
white rice, green onions
Creamy Tomato-Basil Bisque
herb goat cheese
Classic Mixed Green Salad
grape tomato, cucumber, vidalia, croutons, dressing choice
Our Caesar Salad
romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad
mandarins, candied pecans, bacon, blue cheese, bbq vinaigrette
Southwest Black Bean Cake
green tomato “pico de gallo”, cilantro sour cream
Cornmeal Fried Green Tomatoes
applewood bacon pimento cheese, creole ranch dressing
Crispy Fried Select Gulf Oysters
classic cocktail sauce, $6 upcharge
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
Mustard-Thyme Grilled Chicken Breast
spiced apple compote, balsamic-berry gastrique,
roasted garlic mashed potatoes, seasonal vegetable sauté
Bronzed Fried NC Red Trout
“comeback” remoulade, Old Bay shrimp-green tomato relish,
creamy stone-ground grits, country ham stewed collards
Cornmeal Fried NC Catfish
fresh herb tartar sauce, green tomato chow chow,
creamy stone-ground grits, country ham stewed collard greens
Today’s Vegetarian Entrée
see your server for details
third
Key Lime Pie Turtle Cheesecake
Three Layer Carrot Cake Classic Pecan Pie
-no substitutions- -no split plates- -dine-in only-
