TAKEOUT ORDERS may be placed between 5-6pm this evening

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

Crispy Fish & Andouille Sausage Fritters
cajun remoulade, green tomato chow chow  12

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

soups
Blythe’s Beef Minestrone parmesan, pasta
Low Country Seafood Chowder green onions

entrees
Creole Roasted NC Flounder “en Papillote”
lump crab pesto, lemon-caper butter, basil, parsley, creamy stone-ground grits, sauteed veggies  27

Pecan-Sweet Potato Crusted Silk Snapper
honey-thyme beurre blanc, grilled apple-ginger compote, creamy stone-ground grits, country ham stewed collard greens 28

Char-Grilled 14oz Hand-Cut CAB Ribeye
wild mushroom-peppercorn jus, torched manchego,
roasted garlic mashed potatoes, sautéed veggies  38

vegetarian
Black Bean Cakes
Spanish rice, onions, peppers, tomatoes, salsa verde, cilantro-creme fraiche  19

Place your TAKEOUT ORDER by calling 803-254-7828.
TAKEOUT ORDERS may be limited from 6-8pm when dine-in business requires.
*Please allow extra time for orders placed between 6-8pm*
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

Crispy Fish & Andouille Sausage Fritters
cajun remoulade, green tomato chow chow  12

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

soups
Blythe’s Beef Minestrone parmesan, pasta
Roasted Red Pepper Bisque herb goat cheese, basil

entrees
Creole Roasted NC Flounder “en Papillote”
lump crab pesto, lemon-caper butter, basil, parsley, creamy stone-ground grits, sauteed veggies  25

Pecan-Sweet Potato Crusted Charleston Mahi-Mahi
honey-thyme beurre blanc, grilled apple-ginger compote, creamy stone-ground grits, country ham stewed 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
Black Bean Cakes
Spanish rice, onions, peppers, tomatoes, salsa verde, cilantro-creme fraiche  19

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

soups
Blythe’s Beef Minestrone parmesan, pasta
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

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens  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
Black Bean Cakes
Spanish rice, onions, peppers, tomatoes, salsa verde, cilantro-creme fraiche  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
San Vicente Chianti, Italy $19
Terranoble Cabernet Sauvignon, Chile $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

*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 Bell honey, pickled okra, strawberries,
candied pecans, table water crackers  13

Oysters on the Half Shell
-Victory Point Oysters, NC-
6 of ‘em, yuzu-cucumber mignonette, cocktail sauce  13

soups
Blythe’s Beef Minestrone parmesan, pasta
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

Our Famous Meatloaf
house-ground beef tenderloin & ribeye,
blue cheese bbq sauce, crispy fried onion rings,
roasted garlic mashed potatoes,
country ham stewed Bradford collard greens  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
Black Bean Cakes
Spanish rice, onions, peppers, tomatoes, salsa verde, cilantro-creme fraiche 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

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