starters
Arugula & Roasted Beet Salad
pickled onions, toasted almonds, herb goat cheese,
blackberries, balsamic-fig vinaigrette 9
Pan Sautéed PEI Mussels
roasted red pepper-shallot broth, arugula,
sherry-cayenne aioli, grilled ciabatta bread 11
soups
Low Country Seafood Gumbo white rice, green onions
Chicken “Plantation” blackeye peas, collards, cornbread
entrees
Provencal Herb Roasted Mutton Snapper
asparagus-blue crab “salad”, caper-dill beurre blanc ,
creamy stone-ground grits, sautéed veggies 24
your choice of Chile-Lime Seared
N.C. Swordfish or Yellowfin Tuna
roasted tomatillo salsa verde, black bean-roasted corn molé,
Spanish rice, blackened green tomatoes 24
Coffee-Black Pepper Rubbed Pork Tenderloin
blackeye pea-country ham relish, smoked maple bbq sauce,
bourbon-brown sugar mashed sweet potatoes, creole slaw 21
Char-Grilled 14oz CAB Ribeye
horseradish roasted portobellos, rosemary-red wine jus,
roasted garlic mashed potatoes, grilled asparagus 31
