starters
Local Fig & Arugula Salad
almond crusted goat cheese, shaved radish,
mixed greens, shaved vidalias, balsamic-herb vinaigrette 9
Ginger-Soy Seared Yellowfin Tuna Cake
sugar snap pea-rainbow carrot “slaw”, sweet chile-lime aioli 11
Fried Oyster of the Day
green goddess dressing,
arugula, baby heirloom tomatoes, charred corn 13
soups
Creole Chicken, Tasso Ham & Green Tomato
green onions
Creamy Asparagus Bisque goat cheese-chive crostini
Garden Fresh Gazpacho cilantro sour cream
entrees
Pan Roasted Wild N.C. Striped Bass
shrimp, sweet corn & heirloom grape tomato sauté,
creole beurre blanc
creamy stone-ground grits, grilled asparagus 26
Cornmeal Dusted Vermillion Snapper
blue crab-cucumber tartar sauce, pickled veggie relish,
creamy stone-ground grits, stewed collard greens 24
Caribbean Jerk Seared Yellowfin Tuna
grilled pineapple salsa, cilantro-mint chimichurri,
wasabi mashed potatoes, sautéed veggies 24
Low Country Grilled 14oz CAB Ribeye
peppadew-smoked gouda pimento cheese,
worcestershire-thyme caramelized onions,
roasted garlic mashed potatoes, stewed collard greens 31
