starters
Apple & Blueberry Salad
blue cheese crumbles, candied pecans,
pickled onions, mixed greens,
strawberry-thyme vinaigrette 9
Buttermilk Fried Chicken Livers
Frank’s Red Hot glaze, blue cheese slaw 10
Low Country Crawfish Cake
grilled sweet corn-tasso ham relish
sherry-pimento remoulade 10
soups
Mediterranean Seafood Bouillabaisse
citrus-caper aioli, crostini
Creole Chicken, Green Tomato & Andouille Sausage
white rice, green onions
entrees
Pale Ale Fried NC Flounder
blackeye pea-green tomato relish,
malt vinegar-chive remoulade,
creamy stone-ground grits,
country ham stewed collard greens 24
Almond Crusted Red Snapper
curry grilled shrimp-veggie “salad”,
wasabi-orange aioli,
jasmine rice, sautéed veggies 24
Lemon-Basil Seared Yellowfin Tuna
roasted red pepper romesco, Mediterranean olive tapenade,
goat cheese “orzotto”,
panko-parmesan fried eggplant 26
Char-Grilled 14oz CAB Ribeye
red wine jus, horseradish grilled onions & mushrooms,
roasted garlic mashed potatoes, sautéed veggies 33
