small bites, starters
Crispy Heritage Farms Pork Belly
sweet chile-ginger glaze, sesame-cucumber “salad” 10
Skillet Baked Escargots “Burgundy”
lemon-shallot butter, herb breadcrumbs, grilled ciabatta 9
Buttermilk Fried Rock Shrimp
classic cocktail sauce, herb tartar sauce, lemon 12
soups
Creamy Chicken-Sweet Corn Chowder
Blue Crab-Tomato Bisque
entrees
Cornmeal Dusted NC Red Trout
green tomato-country ham relish,
horseradish-herb remoulade,
creamy grits, creole slaw 21
Blackened Vermillion Snapper
blue crab-sweet corn maque choux,
low country grilled green onions,
andouille sausage dirty rice, black eye pea succotash 23
Balsamic Glazed Yellowfin Tuna
apple-pecan salsa, blueberry-thyme coulis,
goat cheese mashed potatoes, sautéed veggies 24
“Au Poivre” Grilled 8 oz. CAB Sirloin Flap Steak
served medium rare to medium only
rosemary-port wine jus, herb roasted wild mushrooms,
roasted garlic mashed potatoes, grilled asparagus 23
Char-Grilled 12oz Hand-Cut CAB Angus Ribeye
black garlic-cippolini demi glace, crispy fried shallots,
roasted garlic mashed potatoes, stewed collard greens 29
