starters
“Cukes & Maters”
SC cucumbers, heirloom tomatoes,
local lettuces, pickled red onions,
mozzarella, basil, balsamic-herb vinaigrette, evoo 9

Molasses BBQ Glazed
Compart Farms Pork Belly
BBQ pork-n-beans, tobacco onions 12

Baked Littleneck Clams “Casino”
pimento-sherry remoulade,
applewood bacon-roasted tomato stuffing 12

soups
Southwest Chicken, Black Bean, & Tomato
chipotle crème fraiche, pepper jack
Low Country Summer Vegetable buttermilk cornbread
Garden Fresh Gazpacho cilantro sour cream

entrees
Provencal Herb Grilled N.C Rainbow Trout
lemon-butter poached lump crab, saffron hollandaise,
creamy stone-ground grits, grilled asparagus 22

Cilantro-Ginger Seared Yellowfin Tuna
pickled watermelon-local cucumber “salad”,
white balsamic-mint beurre blanc,
toasted almond jasmine rice, sautéed veggies 25

Blackened Carolina Mahi Mahi
cajun shrimp remoulade, cornmeal fried local okra,
creamy stone-ground grits, country ham stewed collard greens 23

Rosemary Char-Grilled 14oz CAB Ribeye
torched mozzarella, pecan pesto, balsamic-red wine reduction,
roasted garlic mashed potatoes, heirloom tomato carpaccio 31