starters
Arugula & Grilled Apple Salad
blueberries, candied pecans,
watermelon radishes, pickled red onions,
herb goat cheese, lemon-herb vinaigrette 9.5
Gochujang BBQ Glazed Duck Wings
pineapple-mango chutney 12
-Fried Oyster of the Day-
cajun remoulade, okra-peppadew chow chow 13
soups
Fall Root Vegetable Bisque pecan gremolata
Creamy Tomato & Blue Crab basil chiffonade
entrees
Lemon-Parsley Roasted
Carolina Mahi Mahi “Oscar”
citrus butter poached blue crab, caper-dill hollandaise,
creamy stone-ground grits, grilled asparagus 24
Bronzed Carolina Mountain Trout
creole shrimp remoulade, cornmeal fried okra,
tasso ham dirty rice, country ham stewed collard greens 22
Citrus-Ginger Seared Yellowfin Tuna
watermelon-cucumber “salad”, sweet chile-ginger chimichurri,
cilantro-lime zested jasmine rice,
sesame-soy sautéed broccolini 24
Braised Beef Short Rib “Pot Roast”
red wine-herb jus, crispy fried onions,
potatoes, carrots, rutabagas, pearl onions 25
Char-Grilled 12oz CAB Ribeye
rosemary-red wine jus, vidalia-thyme confit,
roasted garlic mashed potatoes, sautéed veggies 29
