Place your takeout order or MAKE A RESERVATION TO DINE IN by calling 803-254-7828.

Reservations are also available at www.resy.com 

NO TAKEOUT ORDERS this evening!

END OF YEAR MENU 

**THIS IS OUR ONLY MENU FOR  FRIDAY 12/31**

starters
house-cured Salmon Gravlax  house-pickled veggies, carrots, celery, crackers  10

RAW Wellfleet Oysters on the Half Shell  six of ’em, cucumber-dill mignonette, classic cocktail sauce  16

our famous crispy fried Gulf Select Oysters  classic cocktail sauce  14.5

fried Adluh Yellow Grit Cakes  flash-fried, herb goat cheese, roasted garlic head  9.5

east meets west Shrimp  crispy fried shrimp, wasabi honey, curried carrot “salad”, mandarin oranges  14

skillet baked Country Ham-Spinach Dip  toasted ciabatta bread, parmesan cheese  9.5

cornmeal fried Green Tomatoes  applewood bacon pimento cheese, creole ranch dressing  9.5

soups
Roasted Cauliflower Bisque  herb goat cheese   cup  5  bowl  7
Blackeye Pea, Collard & Andouille Stew  jalapeno-cheddar cornbread   cup  5  bowl  7

salads
the Friendly mixed greens, applewood bacon, blue cheese, candied pecans, mandarin oranges, bbq vinaigrette  10

local beets herb goat cheese, candied pecans, mixed greens, shaved vidalias, white balsamic-sorghum vinaigrette  10

simple Caesar romaine , garlic-lemon Caesar dressing, shaved parmesan, housemade croutons  9.5

mixed green grape tomatoes, cucumbers, shaved vidalias, housemade croutons, your choice of dressing  9.5
salad dressings  bbq vinaigrette  buttermilk-basil blue cheese  creole ranch  honey-dijon  white balsamic-sorghum vinaigrette

entrees
Lemon-Herb Roasted N.C. Rainbow Trout
lump crab-caper gremolata, “fish camp” beurre blanc, creamy stone-ground grits, country ham stewed collard greens  26

Blackened Shrimp & Grits
your choice of tasso ham gravy or andouille creole sauce, creamy stone-ground grits  25

Peach-Mustard BBQ Glazed Atlantic Salmon
our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté  26

Togarashi-Lime Seared Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli, cilantro jasmine rice, thai chile shrimp “salad”  28

Buttermilk Fried Chicken
farm raised boneless breast of yard bird, tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  22

Thyme-Dijon Grilled Pork Tenderloin
caramelized apple-smoked bacon jam, roasted garlic mashed potatoes, country ham stewed collard greens  25

12 Hour Braised CAB Beef Short Ribs
pan sauce, horseradish-thyme roasted wild mushrooms, roasted garlic mashed potatoes, grilled asparagus  28

Our Famous Applewood Bacon Wrapped 7oz CAB Filet Mignon
“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté  38

Char-Grilled 12oz Hand-Cut CAB Ribeye
torched Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus  38

Tonight’s Vegetarian Entrée
ask your server for tonight’s preparation, changes daily  21

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote, yellow squash, candied pecan gremolata  19