small bites, starters
Pan Seared Duck Breast
spiced apple chutney, butternut squash-ginger coulis,
candied pecans 9
Pan Seared Sea Scallops
cippolini onion-roasted tomato-artichoke “salad”,
port wine-thyme reduction 13
Sausage-Cornbread stuffed Manchester Farms Quail
sage pan gravy, country ham stewed collard greens 10
soups
Creamy Broccoli w/ blue cheese
Country Vegetable w/ jalapeno-cheddar cornbread
entrees
Pan Seared Carolina Mahi-Mahi
lemon-caper beurre blanc, blue crab-tarragon relish,
creamy grits, sautéed veggies 22
Thai Chile Glazed Yellowfin Tuna
bosc pear-shaved fennel “salad”,
peanut-coconut curry sauce, sticky rice 24
Char-Grilled 14 oz. Angus Ribeye
port wine-thyme reduction, blue cheese-truffle butter,
roasted garlic mashed potatoes, sautéed veggies 26
Herb Seared Tilapia
cippolini onion-roasted tomato-artichoke “salad”,
saffron aioli, creamy grits, sautéed veggies 17
Buttermilk Fried North Carolina Flounder
cajun crab remoulade, green tomato-shrimp relish,
creamy grits, creole slaw 19
S.C. Restaurant Week $25 Three Course
choose one item from each course no substitutions
first course
Creamy Broccoli Soup w/ blue cheese
Country Vegetable Soup w/ jalapeno-cheddar cornbread
Southwest Black Bean Cakes see regular menu
Pan Seared Duck Breast see special above
Cornmeal Fried Green Tomatoes see regular menu
or choose Any Salad from our regular menu
second course
Buttermilk Fried Flounder see special above
Herb Seared Tilapia see special above
Low Country Grilled Pork Tenderloin see regular menu
Buttermilk Fried Chicken see regular menu
third course
Key Lime Mousse Cake Pumpkin-Cognac Cheesecake
Caramel-Pecan Fudgecake Dark Chocolate Torte
