starters
Blue Cheese Stuffed SC Peach Salad
McBee peaches, arugula, pickled red onions,
candied pecans, honey-citrus vinaigrette 9
Pan Sautéed PEI Mussels Pistou
garlic-basil broth, wilted arugula,
citrus-chive remoulade, grilled ciabatta 12
-Fried Oyster of the Day-
“BLT”, avocado aioli, heirloom tomatoes, arugula,
applewood bacon 13
soups
Lemon-Pepper Chicken & Vegetable orzo, basil
Summer Squash Bisque herb goat cheese, green onions
Garden Fresh Gazpacho cilantro sour cream
entrees
Crispy Fried N.C. Flounder
cajun shrimp remoulade, green tomato chow chow,
creamy stone-ground grits, creole slaw 22
Lemon-Basil Seared Atlantic Halibut
arugula-blue crab “salad”, saffron beurre blanc,
wild rice, heirloom tomato Caprese 25
Curry-Ginger Glazed Yellowfin Tuna
mango-cilantro relish, sweet chile aioli,
roasted peanut-jasmine rice, sautéed veggies 24
Rosemary Char-Grilled 12oz CAB Ribeye
horseradish-wild mushroom bordelaise, blue cheese pesto,
roasted garlic mashed potatoes, sautéed veggies 29
