starters
Grilled Watermelon & Arugula Salad
roasted peanuts, pickled red onions,
figs, white balsamic-basil vinaigrette 9
Summer Veggie & Beef Tenderloin Skewer
bell peppers, onions, mushrooms,
green herb-roasted garlic chimichurri 12
-Fried Oyster of the Day –
General Tso’s fried gulf select oysters,
sweet chile-ginger glaze, sesame seeds, mandarin oranges 13
soups
Creole Chicken, Tomato & Okra Stew white rice
S.C. Peach-Watermelon Gazpacho basil-mint crème fraiche
Garden Fresh Gazpacho cilantro sour cream
entrees
Pale Ale Fried Red Trout
lobster-caper remoulade,
pickled watermelon-sweet pepper chow chow,
creamy stone-ground grits,
country ham stewed collard greens 19
Chile-Lime Grilled N.C. Swordfish
green herb-roasted garlic chimichurri,
spicy shrimp-grilled corn salsa,
Spanish rice, blackened green tomatoes 23
Basil-Curry Seared Yellowfin Tuna
mango-ginger chutney, five spice roasted peanuts,
jasmine rice, sautéed veggies 24
Bacon Wrapped Grilled Pork Tenderloin
country ham-mustard bordelaise, cajun “pork rinds”
caramelized vidalia-cheddar mashed potatoes,
country ham stewed collard greens 22
Char-Grilled CAB 12oz Ribeye
smoked provolone, balsamic-truffle reduction,
herb roasted wild mushrooms, roasted garlic mashed potatoes,
heirloom tomato “carpaccio” 29
