Starters, Small Bites
Steamed PEI Mussels tomato-saffron broth, basil coulis, toasted ciabatta 11
Low Country Seafood Cakes green tomato chow chow, sherry-cayenne aioli 9
Fried Vegetable Potstickers sweet thai chile sauce, sesame-carrot salad 11
Soups Beef Tenderloin Chili with cilantro sour cream Chicken & Rice with Mushrooms
Entrees
Caribbean Jerk Seared Mahi Mahi 23.
habanero-mango coulis, citrus-lobster relish, creamy grits, sautéed veggies
Tortilla Crusted Lake Victoria Perch 21.
black bean-corn salsa, cilantro-lime chimichurri, creamy grits, creole slaw
Blackened Angus Ribeye 25.
red eye demi glace, braised vidalias, red beans & rice, tabasco-country ham stewed collard greens
Low Country Seared Yellowfin Tuna 24.
low country crawfish etouffee, blackeyed pea relish,
roasted garlic mashed potatoes, tabasco-country ham stewed collard greens
Char-Grilled Lamb Tenderloin 24.
fire roasted tomato bordelaise, balsamic-truffle braised mushrooms,
roasted garlic mashed potatoes, sautéed veggies
Basil Seared Arctic Char 21.
roasted red pepper marinara, basil olive tapenade, creamy grits, sautéed veggies
TONIGHT’S BIG RED Cliff Lede Cabernet Sauvignon, 06 Napa, Stags Leap 13 / 55
a perennial all-star where Reserve-Level Napa Cab is concerned! drink up!
SC Restaurant Week $25 Three Course
choose one item from each course NO SUBSTITUTIONS
FIRST COURSE
Fried Green Tomatoes applewood bacon pimento cheese
Low Country Grilled Shrimp green tomato chow chow, sherry-cayenne aioli
Mixed Green Salad Caesar Salad
SECOND COURSE
Peach Mustard BBQ Glazed Salmon peach chutney, creamy grits, sautéed veggies
Low Country Pork Tenderloin blackberry ketchup, roasted garlic mashed potatoes, creole slaw
Herb Mustard Grilled Chicken peach chutney, roasted garlic mashed potatoes, sautéed veggies
Blackened Shrimp & Grits andouille sausage creole sauce OR Tasso ham gravy
THIRD COURSE Caramel-Pecan Fudgecake Key Lime Pie Peanut Butter Pie
Restaurant Week Cocktail Special Chocolate Martini stoli vanilla, godiva, cream 8.
