starters
Romaine Caesar “Wedge”
hard-boiled egg, white anchovies, pickled red onion,
lemon-garlic Caesar dressing, herb croutons   11
Tasso Ham-Cornbread Stuffed Manchester Farms Quail
smoky bbq sauce, cheddar cheese grits   13
Buttermilk Fried NC Soft Shell Crab
creole shrimp-caper tartar sauce, creole slaw   18

soups
Mediterranean Chicken & Orzo feta cheese
Creamy Potato-Leek truffle oil-herb crostini

entrees
Old Bay-Thyme Roasted Atlantic Mahi-Mahi
creole crawfish-green tomato sauté’, citrus-herb gremolata,
creamy stone-ground grits, country ham stewed collard greens   29
Buttermilk Fried NC Soft Shell Crabs
saffron-lemon beurre blanc, lump crab-shaved asparagus “salad”,
creamy stone-ground grits, sautéed veggies   36
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
wild mushroom-red wine bordelaise, blue cheese butter,
roasted garlic mashed potatoes, grilled asparagus   42

vegetarian
Southwest Grilled Vegetables “Paella”
grilled yellow squash & green tomatoes, Spanish jasmine rice,
saffron-tomato broth, green peas, salsa verde, cilantro sour cream   21

vegetarian
Southwest Grilled Vegetables “Paella”
grilled yellow squash & green tomatoes, Spanish jasmine rice,
saffron-tomato broth, green peas, salsa verde, cilantro sour cream   21

Half Price Wines

PINK & WHITE
Sean Minor Rose, California $40-$20
Viña Zorzal Garnacha Blanca, Spain $36-$18
Kuranui Sauvignon Blanc, Marlborough $42-$21
Barone Montalto Pinot Grigio, Italy $38-$19
Tree Fort Chardonnay, Monterey, California $40-$20
RED
Toschi Pinot Noir, California $40-$20
Art of Earth Malbec, Mendoza Valley, Argentina $42-$21
Cune Tempranillo, Rioja  44–22
Ferguson Crest Syrah/Grenache, California $48–$24
Nine Hats Cabernet Sauvignon, Columbia Valley, Washington $46-$23

half price wines are offered on Monday & Tuesday night’s only

starters
Romaine Caesar “Wedge”
hard-boiled egg, white anchovies, pickled red onion, lemon-garlic Caesar dressing, herb croutons   11
Low Country Seafood Cakes
pimento remoulade, dill pickle chow chow  13

soups
Wild Mushroom Bisque thyme goat cheese
Short Rib & Country Vegetable Blythe’s cornbread

entrees
Old Bay-Thyme Roasted Atlantic Mahi-Mahi
creole crawfish-green tomato saute’, citrus-herb gremolata, creamy stone-ground grits, country ham stewed collard greens   29
Buttermilk Fried NC Soft Shell Crabs
saffron-lemon beurre blanc, lump crab-shaved asparagus “salad”. creamy stone-ground grits, sauteed veggies   36
Tasso Ham-Cornbread Stuffed Manchester Farms Quail
creole mustard demi-glace, tobacco onions, roasted garlic mashed potatoes, country ham stewed collard greens  28
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
wild mushroom-red wine bordelaise, blue cheese butter, roasted garlic mashed potatoes, sauteed veggies   42

vegetarian
Southwest Grilled Vegetables “Paella”
grilled yellow squash & green tomatoes, Spanish jasmine rice,
saffron-tomato broth, green peas, salsa verde, cilantro sour cream   21

starters
Romaine Caesar “Wedge”
hard-boiled egg, white anchovies, pickled red onion, lemon-garlic Caesar dressing, herb croutons   11
Low Country Seafood Cakes
pimento remoulade, dill pickle chow chow  13
Buttermilk Fried NC Soft Shell Crab
creole shrimp-caper tartar sauce, creole slaw   18

soups
Wild Mushroom Bisque thyme goat cheese
Short Rib & Country Vegetable Blythe’s cornbread

entrees
Old Bay-Thyme Roasted Atlantic Mahi-Mahi
creole crawfish-green tomato saute’, citrus-herb gremolata, creamy stone-ground grits, country ham stewed collard greens   29
Buttermilk Fried NC Soft Shell Crabs
saffron-lemon beurre blanc, lump crab-shaved asparagus “salad”. creamy stone-ground grits, sauteed veggies   36
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
wild mushroom-red wine bordelaise, blue cheese butter, roasted garlic mashed potatoes, sauteed veggies   42

vegetarian
Southwest Grilled Vegetables “Paella”
grilled yellow squash & green tomatoes, Spanish jasmine rice,
saffron-tomato broth, green peas, salsa verde, cilantro sour cream   21

starters
Romaine Caesar “Wedge”
hard-boiled egg, white anchovies, pickled red onion,
lemon-garlic Caesar dressing, herb croutons   11
Buttermilk Fried NC Soft Shell Crab
creole shrimp-caper tartar sauce, creole slaw   18

soups
Wild Mushroom Bisque
thyme goat cheese
Short Rib & Country Vegetable
Blythe’s cornbread

entrees
Old Bay-Thyme Roasted Atlantic Mahi-Mahi
creole crawfish-green tomato saute’, citrus-herb gremolata,
creamy stone-ground grits,
country ham stewed collard greens   28
Buttermilk Fried NC Soft Shell Crabs
saffron-lemon beurre blanc,
lump crab-shaved asparagus “salad”.
creamy stone-ground grits, sauteed veggies   35
Char-Grilled 14oz Hand-Cut CAB Angus Ribeye
wild mushroom-red wine bordelaise, blue cheese butter,
roasted garlic mashed potatoes, sauteed veggies   42

vegetarian
Southwest Grilled Vegetables “Paella”
grilled yellow squash & green tomatoes, Spanish jasmine rice,
saffron-tomato broth, green peas, salsa verde, cilantro sour cream   21