starters
Butterhead Lettuce & Herb Goat Cheese Salad
grilled apple, shaved radish, blueberries,
candied pecans, balsamic-herb vinaigrette 9
Fried Oysters of the Day
creole mustard remoulade,
pickled okra, grilled corn relish 13
soups
Caramelized Onion parmesan-herb crostini
Charleston She Crab sherry oil, parsley
Garden Fresh Gazpacho cilantro sour cream
entrees
Crispy Fried Carolina Flounder
asparagus-blue crab “salad”, lemon-caper aioli,
creamy stone-ground grits, sautéed veggies 23
Bronzed Red Snapper
fried crawfish tails, creole mustard remoulade,
andouille sausage dirty rice, stewed collard greens 24
Coriander Seared Yellowfin Tuna
honey-pecan butter, local strawberry-spring onion chutney,
goat cheese mashed potatoes, sautéed veggies 25
Char-Grilled 14oz CAB Ribeye
horseradish roasted wild mushrooms,
rosemary-red wine reduction,
roasted garlic mashed potatoes, grilled asparagus 31
