SC Restaurant Week Jan 11-21 2018
Three Courses $33
choose one item below for each course
1st
Romaine “Wedge”
tomato, bacon, egg, blue cheese, cukes, 1000 island
Mixed Green Salad
tomato, cukes, onion, croutons, choice of dressing
Our Caesar Salad parmesan, croutons
Friendly Salad strawberries, candied pecans,
bacon, blue cheese, shaved onion, bbq vinaigrette
Fried Green Tomatoes
applewood bacon pimento cheese
Fried Gulf Select Oysters +3 upcharge
classic cocktail sauce
Creole Catfish-Shrimp Stew green onions
Wild Mushroom Bisque herb goat cheese
2nd
Peach Mustard BBQ Glazed Salmon
peach chutney, creamy grits, sautéed veggies
Pecan Crab Cakes
pimento remoulade, sweet corn-vidalia “salad”
creamy grits, sauteed veggies
Buttermilk Fried Chicken
tasso ham gravy, mashed taters, stewed collards
Blackened Shrimp & Grits
choice of andouille creole sauce or tasso ham gravy
Low Country Grilled Pork Tenderloin
bacon-green tomato jam, molasses bbq sauce,
mashed taters, stewed collards
Today’s Vegetarian Entrée see server for details
3rd
Black Cherry-Ricotta Cheesecake
Caramel-Pecan Fudgecake
S’mores Pie
Key Lime Pie
Tonight’s Specials
+ indicates additional charge as part
of SC Restaurant Week Three-Course
starters / 1st
Roasted Beet & Goat Cheese Salad
arugula, mixed greens, pickled onions,
big ciabatta croutons, buttermilk dressing 9.5
no additional charge as 1st course
Crispy Fried Calamari “Fries”
sweet thai chile aioli, Asian veggie slaw,
wasabi-cilantro “pesto” 12
+2 as 1st course
entrees / 2nd
Bronzed N.C. Mountain Trout
cajun crawfish remoulade, fried okra,
creamy grits, blackened green tomatoes 19
no additional charge as 2nd course
Lemon-Basil Seared Yellowfin Tuna
asparagus-blue crab “salad”,
eggplant-wild mushroom ragout,
goat cheese mashed potatoes, sautéed veggies 23
+4 as 2nd course
10 Hour Braised Beef Short Ribs
wild mushroom bordelaise, tobacco onions,
roasted garlic mashed potatoes,
country ham stewed collard greens 24
+5 as 2nd course
Char-Grilled 12oz CAB Ribeye
blue cheese-truffle butter, rosemary red wine jus,
roasted garlic mashed potatoes, grilled asparagus 29
+10 as 2nd course
