small bites, starters
Roasted Beet Salad
mixed greens, peppercorn goat cheese, cippolini onions,
toasted almonds, balsamic-herb vinaigrette 8.5
Crispy Heritage Farms Pork Belly
blackeye pea succotash, smoked onion confit,
bourbon-brown sugar bbq glaze 11
Fried Shrimp N’ Grits Ravioli
andouille sausage creole sauce,
grilled sweet corn-vidalia “salad” 11
soups
Minestrone w/ elbow macaroni
Caramelized Onion w/ parmesan crostini
entrees
Blackened Carolina Mahi-Mahi
blue crab-roasted sweet corn relish, cajun remoulade,
black eye pea succotash, stewed collard greens 23
Peppercorn Seared Yellowfin Tuna
blueberry-thyme coulis, grilled pear compote,
brown sugar mashed sweet potatoes, sautéed veggies 24
Crispy Fried N.C. Flounder
sweet pepper-shrimp chow chow,
malt vinegar-horseradish aioli, creamy grits, creole slaw 22
Low Country Seared Duck Breast
bourbon-brown sugar bbq glaze, smoked onion confit,
roasted garlic mashed potatoes, stewed collard greens 23
Char-Grilled 14oz Hand-Cut Angus Ribeye
red wine-wild mushroom demi glace, crispy fried shallots,
roasted garlic mashed potatoes, sautéed baby carrots 29
SC Restaurant Week – 3 Courses for $30
choose one item for each course
FIRST
MINESTRONE w/ elbow macaroni
CARAMELIZED ONION w/ parmesan crostini
ANY SALAD FROM OUR MENU
BLACK BEAN CAKES tomato-chile salsa, cilantro sour cream
CORNMEAL FRIED GREEN TOMATOES
applewood bacon pimento cheese
CRISPY HERITAGE FARMS PORK BELLY
blackeye pea succotash, smoked onion confit,
bourbon-brown sugar bbq glaze
SECOND
CRISPY FRIED N.C. FLOUNDER
malt vinegar-horseradish aioli,
sweet pepper-shrimp chow chow, creamy grits, creole slaw
LOW COUNTRY SEARED DUCK BREAST
bourbon-brown sugar bbq glaze, smoked onion confit,
roasted garlic mashed potatoes, stewed collard greens
BLACKENED MAHI-MAHI
blue crab-roasted sweet corn relish, cajun remoulade,
black eye pea succotash, stewed collard greens
BUTTERMILK FRIED CHICKEN tasso ham gravy,
roasted garlic mashed potatoes, stewed collard greens
BLACKENED SHRIMP & GRITS
choice of tasso ham gravy OR andouille sausage creole sauce
BRONZED PORK TENDERLOIN
cider-molasses glaze, country ham-green tomato relish,
roasted garlic mashed potatoes, stewed collard greens
CORNMEAL FRIED CATFISH blackened crawfish scampi,
pimento-horseradish remoulade, creamy grits, creole slaw
TODAY’S VEGETARIAN ENTRÉE
ask your server, changes nightly
THIRD
WHITE CHOCOLATE-RASPBERRY CHEESECAKE
KEY LIME PIE
CARAMEL-PECAN FUDGECAKE
BOURBON PECAN PIE
ARTISAN CHEESE SELECTION
