starters
“Cukes & Maters”
SC cucumbers, heirloom tomatoes,
local lettuces, pickled red onions,
mozzarella, basil, balsamic-herb vinaigrette, evoo 9
Bacon Wrapped Sea Scallops
S.C peach relish, honey-pecan beurre blanc 13
soups
Low Country Summer Vegetable buttermilk cornbread
Summer Melon Gazpacho fresh mint
Garden Fresh Gazpacho cilantro sour cream
entrees
Blackened Carolina Mahi Mahi
cajun shrimp remoulade, cornmeal fried local okra,
creamy stone-ground grits, country ham stewed collard greens 24
Togarashi Seared Yellowfin Tuna
summer melon salsa, wasabi-lime aioli,
toasted almond jasmine rice, sautéed veggies 25
Pan Seared Golden Tilefish
lemon-caper hollandaise, citrus butter poached lobster,
creamy stone-ground grits, grilled asparagus 26
Brown Sugar-Cider Brined
12oz Compart Farms Pork Chop
roasted apple-ginger chutney, molasses-mustard bbq sauce,
roasted garlic mashed potatoes, creole slaw 26
Rosemary Char-Grilled 14oz CAB Ribeye
torched mozzarella, pecan pesto, balsamic-red wine reduction,
roasted garlic mashed potatoes, heirloom tomato carpaccio 31
