SC Restaurant Week 2024
Three Courses $39 October 3 – 12
*choose one item per course
*DINE IN ONLY
*selections may change daily
first
Creamy Chicken & Mushroom parmesan, thyme
Vegetarian Southwest Black Bean cilantro sour cream
Classic Mixed Green Salad grape tomato, cucumber, vidalia, croutons, dressing choice
Our Caesar Salad romaine, house Caesar dressing, parmesan, croutons
The Friendly Salad mandarins, candied pecans, bacon, blue cheese, shaved vidalias, bbq vinaigrette
Fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing
Griddle Seared Salmon Croquettes pimento remoulade, green tomato chow chow
-See Tonight’s Specials below for Additional First Course Options *upcharge noted with each item*
second
Blackened Shrimp & Grits your choice of andouille creole sauce or tasso ham gravy
Buttermilk Fried Chicken tasso ham gravy, mashed taters, stewed collard greens
Peach Mustard BBQ Glazed Salmon peach chutney, stone-ground grits, sauteed veggies
Today’s Vegetarian Entrée wild mushroom ravioli, goat cheese cream sauce, wilted spinach, parmesan gremolata
-See Tonight’s Specials below for Additional Second Course Options *upcharge noted with each item*
third
Key Lime Pie
Raspberry Doughnut Cheesecake
Flourless Chocolate
Torte Bourbon Pecan Pie
Tonight’s Specials
starters
Smoked Norwegian Salmon
horseradish cream, lemon-herb gremolata,
crispy capers, pickled onion, EVOO, toast points 12
no upcharge as part of three course menu
Low Country Seafood Cakes
pimento remoulade, green tomato chow chow 13
$3 upcharge as part of three course menu
Crispy BBQ Glazed Pork Belly
griddled cornbread, spiced pear chutney, tobacco onions 14
$3 upcharge as part of three course menu
soups
Creamy Chicken & Mushroom parmesan, thyme
Vegetarian Southwest Black Bean cilantro sour cream
entrees
Your Choice of Crispy Fried Tilefish or NC Flounder
lump crab-cucumber remoulade, lemon-herb gremolata,
creamy stone-ground grits, country ham stewed collard greens 31
$5 upcharge as part of three course menu
Sesame-Soy Seared Swordfish
spiced asian pear chutney, ginger-honey “vinaigrette”,
toasted almond-coriander rice, sauteed veggies 32
$6 upcharge as part of three course menu
12 Hour Braised CAB Beef Short Ribs
red wine-wild mushroom pan jus, tobacco onions,
roasted garlic mashed potatoes, country ham stewed collard greens 36
$10 upcharge as part of three course menu
Southwest Grilled 14oz CAB Hand-Cut Ribeye
smoked chile butter, grilled corn-roasted pepper “salsa”,
roasted garlic mashed potatoes, sautéed seasonal veggies 42
$16 upcharge as part of three course menu
vegetarian
Roasted Pumpkin Ravioli
brown butter, thyme, wilted spinach, candied pecans, balsamic reduction 21
