starters
Blue Cheese Stuffed SC Peach Salad
McBee peaches, arugula, pickled red onions,
candied pecans, honey-citrus vinaigrette 9
Pan Sautéed PEI Mussels Pistou
garlic-basil broth, wilted arugula,
citrus-chive remoulade, grilled ciabatta 12
-Fried Oyster of the Day-
“BLT”, avocado aioli, heirloom tomatoes, arugula,
applewood bacon 13
soups
Lemon-Pepper Chicken & Vegetable orzo, basil
Summer Squash Bisque herb goat cheese, green onions
Garden Fresh Gazpacho cilantro sour cream
entrees
Bronzed Red Trout
citrus-chive remoulade, fried crawfish tails,
creamy stone-ground grits,
country ham stewed collard greens 19
Citrus-Herb Grilled Atlantic Halibut
heirloom tomato-grilled corn “salad”, lemon-basil beurre blanc,
creamy stone-ground grits, sautéed veggies 25
Curry-Ginger Glazed Yellowfin Tuna
mango-cilantro relish, sweet chile aioli,
roasted peanut-jasmine rice, sautéed veggies 24
Chile-Cumin Grilled 12oz CAB Ribeye
black bean-corn salsa, cilantro-lime chimichurri,
Spanish rice, blackened green tomatoes 29
