starters
Blue Cheese Stuffed SC Peach Salad
McBee peaches, arugula, pickled red onions,
candied pecans, honey-lime vinaigrette 9
Pan Sautéed Middleneck Clams
shallot-white wine broth, wilted arugula,
grilled ciabatta, roasted garlic aioli 12
– Fried Oyster of the Day –
wasabi honey, grilled peaches, toasted almonds 13
soups
Summer Tomato-Sweet Corn Bisque herb goat cheese
Three Bean & Smoked Bacon creole sour cream, green onions
Garden Fresh Gazpacho cilantro sour cream
entrees
Almond Crusted Pink Snapper
curried peach compote, wasabi-lime vinaigrette ,
jasmine rice, sesame-soy sautéed baby bok choy 24
Bourbon-Peach Glazed Atlantic Halibut
our famous peach chutney, cashew gremolata,
creamy stone-ground grits, sautéed veggies 25
Lemon-Herb Roasted Rainbow Trout
tomato-saffron beurre blanc, arugula-blue crab pesto,
creamy stone-ground grits, sautéed veggies 23
“Au Poivre” Grilled CAB Beef Skirt Steak
served medium rare-medium please
bacon wrapped peaches, smoked maple-thyme jus,
roasted garlic mashed potatoes,
country ham stewed collard greens 22
Char-Grilled 12oz CAB Ribeye
balsamic-wild mushroom demi glace,
blue cheese caramelized onions,
roasted garlic mashed potatoes, heirloom tomato carpaccio 29
