starters
Blue Cheese Stuffed SC Peach Salad
McBee peaches, arugula, pickled red onions,
candied pecans, honey-citrus vinaigrette 9
Pan Sautéed PEI Mussels Pistou
garlic-basil broth, wilted arugula,
citrus-chive remoulade, grilled ciabatta 12
-Fried Oyster of the Day-
“BLT”, avocado aioli, heirloom tomatoes, arugula,
applewood bacon 13
soups
Creole Crawfish-Shrimp Bisque tobacco onions
SC Peach-Watermelon Gazpacho basil-mint crème fraiche
Garden Fresh Gazpacho cilantro sour cream
entrees
Crispy Fried N.C. Flounder
blue crab-herb remoulade, green tomato chow chow,
creamy stone-ground grits, creole slaw 24
Lemon-Basil Seared Atlantic Halibut
arugula-roasted tomato “salad”, saffron beurre blanc,
wild rice, sautéed veggies 25
Citrus-Ginger Glazed Yellowfin Tuna
curried nectarine salsa, cilantro-lime chimichurri,
roasted peanut-jasmine rice, sautéed veggies 24
Au Poivre Grilled Lamb Tenderloins
blue cheese pesto, balsamic-truffle reduction,
roasted garlic mashed potatoes, heirloom tomato Caprese 24
Rosemary Char-Grilled 12oz CAB Ribeye
horseradish-wild mushroom bordelaise, vidalia-thyme confit,
roasted garlic mashed potatoes,
country ham stewed collard greens 29
