starters
“Cukes & Maters”
SC cucumbers, heirloom tomatoes, local lettuces,
mozzarella, basil, balsamic vinegar, evoo 9
Bacon Wrapped Sea Scallops
S.C peach relish, honey-citrus beurre blanc 13
Molasses BBQ Glazed Compart Farms Pork Belly
BBQ baked pinto beans, tobacco onions 11
soups
Mexican Street Corn & Chicken pepper jack cheese
Creamy Potato & Andouille Sausage cheddar cheese
Garden Fresh Gazpacho cilantro sour cream
entrees
Blackened Lane Snapper
grilled sweet corn-crawfish relish, low country butter,
tasso ham dirty rice, country ham stewed collard greens 23
Pan Roasted Rainbow Trout
lemon-caper aioli, lobster-asparagus “salad”
creamy stone-ground grits, sautéed veggies 23
Citrus-Ginger Seared Yellowfin Tuna
S.C. peach salsa, cilantro-lime chimichurri,
toasted almond jasmine rice, sautéed veggies 25
Char-Grilled 14oz CAB Ribeye
balsamic-thyme reduction, heirloom tomato-mozzarella Caprese, roasted garlic mashed potatoes, grilled asparagus 31
