Place your takeout order or MAKE A RESERVATION TO DINE IN by calling 803-254-7828.

Reservations are also available at www.resy.com 

TAKEOUT ORDERS are only accepted from 5:00 – 6:00 this evening

No takeout orders will be accepted on New Years Eve

END OF YEAR MENU 

**THIS IS OUR ONLY MENU FOR BOTH THURSDAY AND FRIDAY 12/30 AND 12/31

starters
blackeye pea hummus house-pickled veggies, carrots, celery, crackers 9

RAW Wellfleet Oysters on the Half Shell six of em’, cucumber-dill mignonette, classic cocktail sauce 16

our famous crispy fried Gulf Select Oysters classic cocktail sauce 14.5

fried Adluh Yellow Grit Cakes flash-fried, herb goat cheese, roasted garlic head 9.5

east meets west Shrimp crispy fried shrimp, wasabi honey, curried carrot “salad”, mandarin oranges 14

skillet baked Country Ham-Spinach Dip toasted ciabatta bread, parmesan cheese 9.5

cornmeal fried Green Tomatoes applewood bacon pimento cheese, creole ranch dressing 9.5

soups
Roasted Cauliflower Bisque herb goat cheese   cup 5 bowl 7
Blackeye Pea, Collard & Andouille Stew jalapeno-cheddar cornbread   cup 5 bowl 7

salads
the Friendly mixed greens, applewood bacon, blue cheese, candied pecans, mandarin oranges, bbq vinaigrette 10

local beets herb goat cheese, candied pecans, mixed greens, shaved vidalias, white balsamic-sorghum vinaigrette 10

simple Caesar romaine , garlic-lemon Caesar dressing, shaved parmesan, housemade croutons 9.5

mixed green grape tomatoes, cucumbers, shaved vidalias, housemade croutons, your choice of dressing 9.5
salad dressings bbq vinaigrette buttermilk-basil blue cheese creole ranch honey-dijon white balsamic-sorghum vinaigrette

entrees
Lemon-Herb Roasted N.C. Rainbow Trout
lump crab-caper gremolata, “fish camp” beurre blanc, creamy stone-ground grits, country ham stewed collard greens 26

Blackened Shrimp & Grits
your choice of tasso ham gravy or andouille creole sauce, creamy stone-ground grits 25

Peach-Mustard BBQ Glazed Atlantic Salmon
our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté 26

Togarashi-Lime Seared Yellowfin Tuna
green curry-vegetable coconut broth, yuzu-orange aioli, cilantro jasmine rice, thai chile shrimp “salad” 28

Buttermilk Fried Chicken
farm raised boneless breast of yard bird, tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens 22

Thyme-Dijon Grilled Pork Tenderloin
caramelized apple-smoked bacon jam, roasted garlic mashed potatoes, country ham stewed collard greens 25

12 Hour Braised CAB Beef Short Ribs
pan sauce, horseradish-thyme roasted wild mushrooms, roasted garlic mashed potatoes, grilled asparagus 28

Our Famous Applewood Bacon Wrapped 7oz CAB Filet Mignon
“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté 38

Char-Grilled 12oz Hand-Cut CAB Ribeye
torched Point Reyes blue cheese, rosemary-red wine reduction, roasted garlic mashed potatoes, grilled asparagus 38

Tonight’s Vegetarian Entrée
ask your server for tonight’s preparation, changes daily 21

vegetarian
Pan Roasted Butternut Squash, Apple, & Goat Cheese Ravioli
fresh herb cream sauce, Amarena cherry compote, yellow squash, candied pecan gremolata  19