Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS ON WEEKENDS are
accepted from 5:00-5:30 pm only

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO,
pickled veggies, table water crackers  10

Oysters on the Half Shell
-Victory Point Oysters, NC-
6 of ‘em, yuzu-cucumber mignonette, cocktail sauce  15

soups
Creamy Chicken & Mushroom parmesan, chives
Roasted Red Pepper Bisque herb goat cheese, basil

entrees
Buttermilk Fried Carolina Flounder
shrimp-cucumber remoulade, green tomato chow chow,
creamy stone-ground grits, country ham stewed Bradford collard greens  25

Pan Roasted Charleston Mahi-Mahi
lump crab “pesto”, lemon-herb beurre blanc,
creamy stone-ground grits, sautéed veggies  28

12 Hour Braised Beef Short Ribs
red wine-thyme pan sauce, tobacco onions, roasted garlic mashed potatoes,
country ham stewed Bradford collard greens  27

Char-Grilled 14oz Hand-Cut CAB Ribeye
molasses-black garlic steak sauce,
horseradish-rosemary roasted wild mushrooms,
roasted garlic mashed potatoes, sautéed veggies 38

vegetarian
Butternut Squash-Apple Ravioli
caramelized vidalias, thyme, cream sauce, dried cranberries  19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS are currently accepted on WEEKDAYS from 5:00pm – 9:00 pm
*Please allow extra time for orders placed between 6:30-8:00pm*

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only

*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused local honey, pickled okra, strawberries,
candied pecans, table water crackers  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO,
pickled veggies, table water crackers  10

Seared Rare #1 Yellowfin Tuna “Tataki”
housemade ponzu, cucumbers, cilantro,
crispy wontons, wasabi  14

soups
Creamy Chicken & Mushroom parmesan, chives
Roasted Red Pepper Bisque herb goat cheese, basil

entrees
Cornmeal Dusted NC Red Drum
creole shrimp relish, saffron-pimento beurre blanc,
creamy stone-ground grits, country ham stewed collard greens  27

Lemon-Thyme Roasted Charleston Mahi-Mahi
lump crab pesto, saffron-grape tomato confit,
creamy stone-ground grits, sautéed veggies  28

Our Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce,
crispy fried onion rings, roasted garlic mashed potatoes, stewed collards  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
molasses-black garlic steak sauce, horseradish-rosemary roasted wild mushrooms,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Butternut Squash-Apple Ravioli
caramelized vidalias, thyme, cream sauce, dried cranberries  19

1/2 Priced Wines

*for dine-in or take out
PINK & WHITE
Olivares Dry Rosé, Spain $18
Nick Weis “Urban” Riesling, Austria $19
Hess Sauvignon Blanc, California $21
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
Ardeche Chardonnay, France $18
RED
Cielo Pinot Noir, Italy $18
Decoded Pinot Noir, California $20
Three Wine Co. Zinfandel, California $21
Hewitson “Miss Harry” GSM, Australia $24
San Vicente Chianti, Italy $19
Terranoble Cabernet Sauvignon, Chile $21

We apologize, but we are NOT accepting any takeout orders this evening or on Valentines day.

We will resume takeout orders on Tuesday, February 15th beginning at 5pm

Tonight’s Specials

starters
cheese plate
Asher blue, marinated manchego, pepper goat cheese toast, thyme infused honey, pickled okra, strawberries  13
smoked salmon & local beets
horseradish cream, fried capers, lemon-dill EVOO, pickled veggies, table water crackers  10

soups
Creamy Chicken & Mushroom parmesan, chive  5/7
Blythe’s Kim Chee Egg Drop crispy wontons, green onions  5/7

entrees
Bronzed Carolina Mahi Mahi
creole shrimp relish, saffron-pimento beurre blanc, creamy stone-ground grits, country ham stewed collard greens  29
Cornmeal Dusted NC Red Drum
citrus buttered lump crab, horseradish-caper remoulade, creamy stone-ground grits, country ham stewed collard greens  28
Char-Grilled 14 oz. Hand-Cut CAB Ribeye
blue cheese pesto, blistered grape tomato-vidalia onion confit, roasted garlic mashed potatoes, sautéed veggies  39
12 Hour Braised CAB Beef Short Ribs
worcestershire-herb roasted mushrooms, red wine-rosemary bordelaise, roasted garlic mashed potatoes, stewed collard greens  29

vegetarian
Butternut Squash-Apple Ravioli
caramelized vidalias, thyme, cream sauce, dried cranberries  21

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS are currently accepted on WEEKDAYS from 5:00pm – 9:00 pm
*Please allow extra time for orders placed between 6:30-8:00pm*

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only

Tonight’s Specials 

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused local honey, pickled okra, strawberries,
candied pecans, table water crackers  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO,
pickled veggies, table water crackers  10

Crispy Fried Calamari
roasted red pepper marinara, fried capers, parmesan,
crispy fried jalapenos 13

soups
Creamy Chicken & Mushroom parmesan, chives
Blythe’s Kim Chee Egg Drop crispy wontons, green onions

entrees
Creole Cornmeal Dusted NC Red Drum
citrus buttered lump crab, “fish camp” beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27

Bronzed Charleston Mahi-Mahi
crispy fried oysters, horseradish-caper remoulade,
creamy stone-ground grits, stewed Bradford collard greens  28

Char-Grilled 14oz Hand-Cut CAB Ribeye
blue cheese pesto, blistered grape tomato-vidalia onion confit,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Panko-Herb Eggplant “Parmesan”
roasted red pepper marinara, pesto penne pasta, torched parmesan,
grape tomato-vidalia onions confit  19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS are currently accepted on WEEKDAYS from 5:00pm – 9:00 pm
*Please allow extra time for orders placed between 6:30-8:00pm*

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only

Tonight’s Specials 

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused local honey, pickled okra, strawberries,
candied pecans, table water crackers  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO,
pickled veggies, table water crackers  10

Crispy Fried Calamari
roasted red pepper marinara, fried capers, parmesan,
crispy fried jalapenos  13

soups
Creamy Chicken & Mushroom parmesan, chives
Loaded Potato Bisque cheddar, applewood bacon, chives

entrees
Creole Cornmeal Dusted NC Sheepshead Drum
citrus buttered lump crab, “fish camp” beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27

Bronzed Charleston Mahi-Mahi
crispy fried oysters, horseradish-caper remoulade,
creamy stone-ground grits, stewed Bradford collard greens  28

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes, stewed Bradford collard greens  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
blue cheese pesto, blistered grape tomato-vidalia onion confit,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Panko-Herb Eggplant “Parmesan”
roasted red pepper marinara, pesto penne pasta, torched parmesan,
grape tomato-vidalia onions confit  19

*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Artisan Cheese Plate
Asher blue, marinated manchego, pepper goat cheese ”toast”, thyme infused local honey, pickled okra, strawberries,
candied pecans, table water crackers 13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO, pickled veggies, table water crackers 10

Crispy Fried Calamari
roasted red pepper marinara, fried capers, parmesan, crispy fried jalapenos 13

soups
Creamy Chicken & Mushroom  parmesan, chives
Loaded Potato Bisque cheddar, applewood bacon, chives

entrees
Creole Cornmeal Dusted NC Sheepshead Drum
citrus buttered lump crab, “fish camp” beurre blanc, creamy stone-ground grits, sautéed seasonal veggies 27

Bronzed Charleston Mahi-Mahi
crispy fried oysters, horseradish-caper remoulade, creamy stone-ground grits, stewed Bradford collard greens 28

Our Famous Meatloaf
house-ground beef tenderloin & ribeye, blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes,
stewed Bradford collard greens 19

Char-Grilled 14oz Hand-Cut CAB Ribeye
blue cheese pesto, blistered grape tomato-vidalia onion confit, roasted garlic mashed potatoes, sautéed veggies 38

vegetarian
Panko-Herb Eggplant “Parmesan”
roasted red pepper marinara, pesto penne pasta, torched parmesan, grape tomato-vidalia onions confit  19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS are currently accepted on WEEKDAYS from 5:00pm – 9:00 pm
*Please allow extra time for orders placed between 6:30-8:00pm*

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only

Tonight’s Burgers

our Burgers are 12-oz house-ground beef tenderloin cooked Medium, Medium-Well, or Well*
*served with brioche bun, lettuce, tomato, onion & pickle and your choice of Tater Tots or Marinated Cucumber-Tomato “salad”
Classic Cheddar Cheeseburger  16
French Quarter Pimento Cheeseburger
our famous blue cheese roasted red pepper“pimento” cheese  16
Greek Burger
marinated cucumbers, feta cheese  16
*substitute an All-Natural Plant-Based Vegetarian Patty for any burger

Tonight’s Specials

starters
Artisan Cheese Plate
Danish blue, marinated manchego, pepper goat cheese ”toast”,
thyme infused local honey, pickled SC peaches, strawberries,
candied pecans, table water crackers  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO, pickled veggies, table water crackers  10

Carolina Gold Oysters on the Half Shell
-Morehead City, North Carolina- 6 of ‘em, cucumber-mint mignonette, cocktail sauce  15

soups
Southwest Chicken-Black Bean Chili yellow corn, crispy tortillas, cilantro crema
Loaded Potato Bisque cheddar, applewood bacon, chives

entrees
Creole Cornmeal Dusted NC Flounder
citrus buttered lump crab, “fish camp” beurre blanc,
creamy stone-ground grits, sautéed seasonal veggies  27

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes, stewed Bradford collard greens  19

Char-Grilled 14oz Hand-Cut CAB Ribeye
blue cheese pesto, blistered grape tomato-vidalia onion confit,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Panko-Herb Eggplant “Parmesan”
roasted red pepper marinara, pesto penne pasta, torched parmesan,
grape tomato-vidalia onions confit  19

1/2 Priced Wines

*for dine-in or take out
PINK & WHITE
Olivares Dry Rosé, Spain $18
Nick Weis “Urban” Riesling, Austria $19
Hess Sauvignon Blanc, California $21
Astica Torrentes, Argentina $17
Tiamo Pinot Grigio, Italy $17
Ardeche Chardonnay, France $18
RED
Cielo Pinot Noir, Italy $18
Decoded Pinot Noir, California $20
Three Wine Co. Zinfandel, California $21
Hewitson “Miss Harry” GSM, Australia $24
San Vicente Chianti, Italy $19
Terranoble Cabernet Sauvignon, Chile $21
Bellacosa Cabernet Sauvignon, Cali $25

TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 pm only
Please call 803-254-7828 to place your takeout order

Tonight’s Specials

starters
Artisan Cheese Plate
Danish blue, marinated manchego, peppered goat cheese ”toast”, thyme infused local honey, pickled SC peaches, strawberries, candied pecans, table water crackers  13

House-Cured Salmon Gravlax & Roasted Beets
horseradish cream, fried capers, lemon-dill EVOO, pickled veggies, table water crackers  10

Carolina Gold Oysters on the Half Shell -Morehead City, North Carolina-
6 of ‘em, cucumber-mint mignonette, classic cocktail sauce  15

soups
Southwest Chicken & Black Bean Chili crispy tortillas, cilantro crema
Loaded Potato Bisque cheddar, bacon, chive

entrees
Creole Cornmeal Dusted NC Flounder 
citrus buttered lump crab, “fish camp” beurre blanc, creamy stone-ground grits, sauteed seasonal veggies  27

Hoisin-Ginger Glazed Carolina Mahi-Mahi
togarashi shrimp-curried carrot “salad”, coconut curry-vegetable broth, cilantro jasmine rice  29

12 Hour Braised Beef Short Ribs
rosemary-horseradish roasted wild mushrooms, Cabernet-black garlic bordelaise,
roasted garlic mashed potatoes, country ham stewed Bradford collard greens  29

Char-Grilled 14oz CAB Ribeye
blue cheese pesto, blistered grape tomato-vidalia onion confit, roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Tempura Fried Veggies
zucchini, squash,  wasabi aioli, curried carrot “salad”, cilantro- lime jasmine rice  19