small bites, starters
Grilled Watermelon & Heirloom Tomato Salad
local heirlooms, arugula, pickled onions, cucumbers,
balsamic-fig vinaigrette 9.5
Bronzed Sea Scallops
blackened green tomato-tasso ham relish,
bloody mary beurre blanc 13
Buttermilk Fried Manchester Farms Quail
red-eye gravy, vidalia onion confit, blue cheese slaw 11
soups
Southwest Corn Bisque avocado & cilantro
Melon-Cucumber Gazpacho kiwi salsa
Garden Fresh Gazpacho coriander-cumin sour cream
entrees
Lemon-Basil Grilled Carolina Wahoo
wild mushroom-roasted eggplant ratatouille,
saffron-red pepper coulis,
goat cheese “orzotto”, grilled asparagus 23
Cornmeal Dusted Red Snapper
shrimp cocktail “salad”, horseradish-herb remoulade,
creamy grits, country ham stewed collard greens 24
Togarashi Seared Yellowfin Tuna
curried peach-mango chutney, cilantro-mint chimichurri,
toasted almond jasmine rice, sesame-ginger broccolini 24
“Au Poivre” Grilled 12oz CAB Ribeye
local heirloom tomato-mozzarella “Caprese”,
balsamic-truffle reduction,
pesto mashed potatoes, sauteed veggies 31
