starters, small bites
Bacon Wrapped Sea Scallops
green apple salsa, white balsamic-cinnamon reduction 12
Buttermilk Fried Soft Shell Crab
lemon-caper aioli, artichoke-roasted red pepper salad 12
Champagne-Dill Roasted Beets & Duck Prosciutto
mixed greens, goat cheese, candied pecans, balsamic-herb vinaigrette 9
soups
Andouille Sausage & Seafood Gumbo w/ green onions
Creamy Potato & Country Ham w/cheddar
Garden Tomato Gazpacho w/ cilantro crème fraiche
entrées
Almond Crusted Carolina Flounder
basil pesto aioli, blue crab relish, creamy grits, sautéed veggies 19
Herb Grilled Yellowfin Tuna sweet potato coulis,
local pear chutney, roasted garlic mashed potatoes, sautéed veggies 23
Balsamic-Rosemary Grilled Angus Ribeye
cognac cream sauce, green apple-blue cheese salad,
roasted garlic mashed potatoes, tabasco-country ham stewed collard greens 24
Low Country Grilled Carolina Swordfish
creole mustard hollandaise, crawfish-corn relish,
creamy grits, tabasco-country ham stewed collard greens 21
Buttermilk Fried “Alive Today” Soft Shell Crabs
lemon-caper aioli, artichoke-roasted red pepper salad, creamy grits, creole slaw 24
$25 Three Course one from each section NO SUBSTITUTIONS
first
Fried Yellow Grits herbed goat cheese, mixed greens, bbq vinaigrette
Southwest Black Bean Cake tomato salsa, cilantro crème fraiche
Mixed Green Salad Caesar Salad Friendly Salad Today’s Soups
second
Blackened Shrimp & Grits andouille creole sauce OR tasso ham gravy
Herb Grilled Chicken peach chutney, mashed potatoes, sautéed veggies
Peach-Mustard BBQ Glazed Salmon peach chutney, grits, sautéed veggies
Low Country Grilled Carolina Swordfish same as entrée above
third
Caramel-Pecan Fudgecake Key Lime Pie Mango Pie
