MAKE A RESERVATION TO DINE IN by calling 803-254-7828 or go to Resy.com
We apologize that TAKEOUT ORDERS WILL NOT BE ACCEPTED THIS WEEKEND (neither Friday nor Saturday) due to the high volume of dine-in business.
Tonight’s Specials
starters
Roasted Beet Carpaccio
herb goat cheese, pickled red onions, fennel pollen, candied pecans, lemon-dill EVOO, sherry vinegar reduction 10
House-Cured Atlantic Salmon
horseradish-black pepper crema, pickled red onions & okra, lemon-dill EVOO, fried capers, table water crackers 11
Low Country Fish & Shrimp Fritters
crispy fried, Old Bay-green tomato remoulade, sweet pepper chow chow 12
soups
Creamy Truffled Potato w/ smoked bacon & cheddar
“Stuffed” Cabbage & Beef w/ white rice & dill creme fraiche
entrees
Crawfish Crusted Charleston Mahi-Mahi
Old Bay-green tomato remoulade, creamy stone-ground grits, stewed Bradford collard greens 27
Citrus-Herb Roasted NC Triggerfish
pesto shrimp relish, saffron beurre blanc, creamy stone-ground grits, seasonal veggie sauté 28
Worcestershire-Apple Brined 14oz Compart Farms Pork Chop
cherry cola bbq sauce, tobacco onions, bourbon-brown sugar mashed sweet potatoes, stewed Bradford collard greens 26
Sea Salt-Pepper Grilled 14oz CAB Ribeye
torched Sottocenere truffle cheese, black garlic-red wine bordelaise, roasted garlic mashed potatoes, seasonal veggie sauté 36
Vegetarian Entree--Pan Roasted Artichoke & Caramelized Onion Ravioli w/ lemon-thyme cream sauce, wilted spinach, grape tomatoes & parmesan gremolata 19
