starters
Blue Cheese Stuffed SC Peach Salad
McBee peaches, arugula, pickled red onions,
candied pecans, honey-lime vinaigrette 9
Pan Sautéed Littleneck Clams
saffron-tomato broth, artichokes, arugula,
pesto aioli, grilled ciabatta 12
– Fried Oyster of the Day –
sriracha-lime aioli, rainbow carrot-ginger slaw,
wasabi-peanut gremolata 13
soups
Coconut Curry Chicken cilantro, lime
Low Country Plantation andouille, collards, rice, blackeye peas
Garden Fresh Gazpacho cilantro sour cream
entrees
Citrus-Herb Roasted Atlantic Halibut
saffron beurre blanc, heirloom tomato-artichoke “salad”,
creamy stone-ground grits, sautéed veggies 25
Lemon-Basil Seared Sockeye Salmon
grilled shrimp-caper relish, pesto aioli,
creamy stone-ground grits, sautéed veggies 22
Bronzed Rainbow Trout
creole mustard hollandaise, crispy fried crawfish tails,
andouille dirty rice, country ham stewed collard greens 21
Char-Grilled 12oz CAB Ribeye
blue cheese-portobello duxelle, balsamic-truffle jus,
roasted garlic mashed potatoes, heirloom tomato carpaccio 29
