starters
“Cukes & Maters”
SC cucumbers, heirloom tomatoes,
local lettuces, pickled red onions,
mozzarella, basil, balsamic-herb vinaigrette, evoo 9
Pan Seared Sea Scallops
S.C. peach relish, citrus-herb beurre blanc 14
Molasses BBQ Glazed
Compart Farms Pork Belly
BBQ pork-n-beans, tobacco onions 11
soups
Southwest Chicken, Black bean, & Tomato
chipotle crème fraiche, pepper jack
Low Country She Crab sherry oil, chives
Garden Fresh Gazpacho cilantro sour cream
entrees
Bronzed N.C Rainbow Trout
crawfish remoulade, fried okra,
creamy stone-ground grits, stewed collard greens 22
Lemon-Basil Roasted Carolina Swordfish
eggplant-summer squash ratatouille, balsamic-thyme reduction,
pesto orecchiette, heirloom tomato caprese 24
Citrus-Herb Grilled
Florida Almaco Jack “Oscar”
caper-dill hollandaise, lemon buttered poached crab,
creamy stone-ground grits, grilled asparagus 23
Rosemary Char-Grilled 14oz CAB Ribeye
blue cheese stuffed SC peach, housemade steak sauce,
roasted garlic mashed potatoes, sautéed veggies 31
