small bites, starters
Fried Calamari  cajun remoulade, grilled corn relish  11

Butternut Squash Raviolis
apple chutney, mixed berry béchamel  9

Roasted Beet Salad almond crusted goat cheese, cucumbers, onions, croutons, balsamic-herb vinaigrette  8

New England Clam Chowder w/ green onions
Tomato Bisque w/ basil chiffonade

Blackened Carolina Triggerfish
green tomato-shrimp relish, creole mustard remoulade,
andouille sausage dirty rice, stewed collard greens  22

Basil Roasted Wild Sockeye Salmon
saffron aioli, roasted tomato-fennel confit,
mediterranean orzo salad, sautéed veggies   23

Pepper-Honey Glazed Yellowfin Tuna
goat cheese-citrus crème fraiche, marinated beet “salad”,
brown sugar mashed sweet potatoes, creole slaw  24

Char-Grilled 14 oz. Angus Ribeye
horseradish-wild mushroom bordelaise,  blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies  26

Bistro Steak Au Poivre
feta tzatziki, balsamic-worcestershire reduction,
lemon-parsley roasted fingerling potatoes,  sautéed veggies 25

S.C. Restaurant Week     $28 Three-Course Menu
choose one item per course       NO SUBSTITUTIONS

Bowl of Soup of the Day  see above

Mixed Green Salad    Caesar Salad       
Friendly Salad          Iceberg “Wedge”
see regular menu for all salad descriptions

Fried Green Tomatoes bacon-cheddar pimento cheese

Black Bean Cakes  tomato salsa, cilantro crème fraiche

Cornmeal Fried N.C. Catfish  green tomato-shrimp relish,
dill pickle tartar sauce, creamy grits, stewed collard greens

Our Famous Shrimp & Grits
your choice of tasso ham gravy or andouille creole sauce

Bronzed Pork Tenderloin grilled corn relish, molasses bbq sauce,
roasted garlic mashed potatoes, stewed collard greens

Mustard-Thyme Grilled Chicken Breast  
peach chutney, roasted garlic mashed potatoes, sautéed veggies

Buttermilk Fried Chicken Breast  tasso ham gravy,
roasted garlic mashed potatoes,  low country stewed collard greens

Caramel-Pecan Fudgecake         Key Lime Pie
Cappuccino Mousse Cake