Place your TAKEOUT ORDER by calling 803-254-7828.
*Please allow extra time for orders placed during peak business*
TAKEOUT ORDERS ON WEEKENDS are accepted from 5:00-5:30 PM ONLY.
3 Course Restaurant Week Menu is NOT AVAILABLE FOR TAKEOUT

Tonight’s Specials

starters
House Cured Atlantic Salmon Gravlax
horseradish crème fraiche, EVOO, lemon-herb gremolata,
pickled red onions, wheat crackers
no upcharge as part of three course menu
soups
Low Country Seafood-Corn Chowder  tobacco onions
Creole Vegetable & Andouille Sausage  Blythe’s cornbread
entrees
Crispy Fried Red Trout
creole buttered lump crab, tomato gravy,
creamy stone-ground grits,
country ham stewed Bradford Farms collards   27
Spiced Curry Grilled Pork Tenderloin
pineapple salsa, togarashi peanut gremolata
sweet curry-vegetable coconut broth, jasmine rice   29
Char-Grilled 14oz. CAB Ribeye
cipollini onion demi-glace, blue cheese truffle butter,
roasted garlic mashed potatoes, sautéed veggies   42
vegetarian
Pan Sautéed Butternut Squash Ravioli
lemon-sage cream sauce, caramelized vidalias,
granny smith apples, candied pecan gremolata   21

 

SC Restaurant Week 2023

October 5 – 14    Three Courses $39
-choose one item below for each course-

available for DINE-IN ONLY

FIRST
-Low Country Seafood Chowder tobacco onions
–Creole Vegetable & Andouille Sausage Blythe’s cornbread
-Classic Mixed Green Salad grape tomato, cucumber,
vidalia, croutons, choice of dressing
-Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
-The Friendly Salad mandarins, candied pecans, bacon,
blue cheese, shaved vidalias, bbq vinaigrette
-Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing
-House Cured Atlantic Salmon Gravlax  see tonight’s special

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
-Today’s Vegetarian Entrée see your server for details
Choose one of Tonight’s Entrée Specials see preparations above
-Crispy Fried Red Trout  no upcharge
–Spiced Curry Grilled Pork Tenderloin +$2 upcharge
–Char-Grilled CAB Ribeye +$16 upcharge

THIRD
-Key Lime Pie
-Flourless Chocolate Torte
-Raspberry Doughnut Cheesecake
-Carrot Cake

*no substitutions
*three course meals may NOT be split