small bites, starters
Local Tomato & Watermelon Salad
heirlooms, vine ripes, citrus zested feta, cucumbers,
shaved onions, white balsamic-mint vinaigrette 8
Oven Baked Oysters Bienville
five of ‘em, tasso ham-portobello mushroom cream sauce,
herbed bread crumbs 11
soups
Tomato-Basil Bisque w/ crab
Caramelized Onion & Mushroom w/ parmesan crostini
Garden Fresh Gazpacho w/ cilantro crème fraiche
entrees
Lemon-Basil Roasted Red Trout
saffron aioli, almond-herb pesto,
mediterranean orzo, heirloom tomato carpaccio 19
Sesame Seared Yellowfin Tuna
ponzu-chili glaze, watermelon rind-ginger relish,
cilantro jasmine rice, sautéed veggies 24
Blackened Golden Tilefish
cajun remoulade, pickled asparagus-vidalia “salad”,
creamy grits, stewed collard greens 24
Pepper Crusted Pork Tenderloin
balsamic-cherry reduction, cranberry-roasted SC peach jam,
mashed sweet potatoes, creole slaw 19
Char-Grilled 14 oz. Angus Ribeye
wild mushroom-horseradish demi glace,
goat cheese creamed shallots,
roasted garlic mashed potatoes, stewed collard greens 27
