small bites, starters
Local Heirloom Tomato-Grilled Peach Salad
candied pecans, shaved onion, herb goat cheese,
bacon lardons, new southern bbq vinaigrette 9.5
Pan Sautéed P.E.I. Mussels
tomato-saffron broth, arugula-artichoke “salad” 11
Low Country Seafood Cakes
creole mustard remoulade, roasted corn-crawfish relish 10
soups
Tomato-Blue Crab Bisque w/ basil chiffonade
Southwest Chicken-Black Bean Chili w/ jalapeño cornbread
Garden Fresh Gazpacho w/ cilantro sour cream
entrees
Lemon-Parsley Roasted N.C. Swordfish
roasted red pepper-basil coulis, arugula-artichoke “salad”
pesto orzo, grilled asparagus 21
Red Curry Glazed Yellowfin Tuna
mango-pineapple chutney, cilantro-mint chimichurri,
toasted almond rice, wasabi-honey glazed snow peas 24
Blackened Pink Snapper
grilled lobster tail “salad”, creole mustard remoulade,
andouille sausage dirty rice, stewed collard greens 24
Rosemary Grilled 14oz Angus Ribeye
horseradish-red wine demi glace, Bayley Hazen blue cheese,
roasted garlic mashed potatoes, sautéed veggies 29
Cumin-Coriander Seared Buffalo Flank Steak
-medium rare to medium only please-
chipotle-sweet corn molé, pepper jack mornay,
roasted garlic mashed potatoes, creole slaw 23
