Tonight’s Specials
starters
Fall Salad
herb goat cheese, candied pecans, apples,
pickled onions, mixed greens, honey-thyme vinaigrette 11
no upcharge as part of three course menu
Smoked Norwegian Salmon
horseradish cream, lemon-herb gremolata,
crispy capers, pickled onion, EVOO, toast points 12
no upcharge as part of three course menu
Tempura Veggie “Fritto Misto”
squash, zucchini, Bradford Farms okra, carrot-ginger “salad”,
sweet thai chile aioli, togarashi almonds 12
no upcharge as part of three course menu
soups
Provencal Seafood Bouillabaisse herb crouton
Tomato Artichoke Bisque basil-almond pesto
entrees
Crispy Fried NC Flounder
lump crab-cucumber remoulade, lemon-herb gremolata,
creamy stone-ground grits, creole slaw 28
$2 upcharge as part of three course menu
Creole Grilled Charleston Wahoo
grilled shrimp-charred corn relish, sherry-lemon beurre blanc,
andouille dirty rice, buttermilk fried okra 29
$3 upcharge as part of three course menu
Char-Grilled 14oz CAB Hand-Cut Ribeye
blue cheese-truffle butter, red wine-thyme reduction
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
SC Restaurant Week 2024
Three Courses $39 October 3 – 12
*choose one item per course
*DINE IN ONLY
*selections may change daily
first
Provencal Seafood Bouillabaisse herb crouton
Tomato Artichoke Bisque basil-almond pesto
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 Croquette pimento remoulade, green tomato chow chow
Southwest Black Bean Cake vegetarian, green tomato salsa verde, cilantro sour cream
-See Tonight’s Specials above 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 above for Additional Second Course Options *upcharge noted with each item*
third
Key Lime Pie
Raspberry Doughnut Cheesecake
Flourless Chocolate Torte
Bourbon Pecan Pie
