DINNER

Gorgonzola Fondue

crispy thick cut bacon, fried potato wedges, apples and grilled crostini for dipping

PEI Mussels

with stone-ground mustard, garlic and herbs steamed with Westbrook White Thai ale

Crab Cakes

house made jumbo lump crab cakes grilled and served with chipotle and herb aioli

Shrimp & Grit Cake

grilled local shrimp and tasso gravy on a white cheddar Geechie Boy grit cake

Asparagus Fries

tempura-battered SC-grown asparagus spears lightly seasoned, served with roasted garlic and herb aioli

Fried Green Tomatoes

crispy, fried John's Island green tomatoes with pimento cheese and chipotle aioli

Caprese

stock of tri-color John's Island heirloom tomatoes, fresh mozzarella, house-made pesto & balsamic glaze

Jumbo Shrimp Shots

four jumbo shrimp served with Charleston bloody mary cocktail sauce

Soup of the Day

Creamy Oyster Stew

with tomatoes, fresh herbs and Bull's Bay oysters made a-la-minute and served with dipping bread

Spring Vegetable Salad

local greens tossed with shaved spring vegetables, feta cheese and honey lemon-thume vinaigrette

Wedge Salad

a classic wedge salad with local lettuce, house made gorgonzola dressing, bacon, gorgonzola crumbles, cherry tomatoes and balsamic glaze

Caesar Salad

local romaine lettuce tossed with house made caesar dressing, croutons, parmesan reggiano, and white turkish anchovies

Springer Mt. Farms Chicken

char-grilled, marinated ailine chicken breast marinated in meyer lemon and foraged rosemary server over bulgur wheat and spinach salad with feta and dried cranberries

Wild Caught Salmon

lemon brined, seared and served over Shoepeg corn, green tomato and red pepper hash, topped with stone ground mustard buerre blanc

Local White Fish

seared atop black eye pea and tomato ragout, Geechie mill grits and sauce vierge

Spicy Tasso Pasta

Sautéed tasso ham, spinach, mushrooms and sundried tomatoes with penne in a parmesan cream sauce

Bone in Pastured Pork Chop

cilantro-marinated grilled pork chop served with a black bean and local sweet potato and corn hash

Grass-fed Beef Ribeye

rubbed with espresso and thyme, char grilled, topped with whiskey onion jus and grilled asparagus

Fennel Dusted Duck Breast

seared duck breast with Lavington Farms Charleston gold and wild rice pilaf, local seasonal vegetables and cherry red wine glaze

South Carolina Grass-fed Beef Filet

served with veal demi glaze and topped with truffle butter with potato and cauliflower puree

Mepkin Abbey mushroom ragout 10
gorgonzola macaroni and cheese 7
local seasonal vegetable risotto 8/12
parmesan truffle pomme frittes 7
white cheddar Geechie Boy grits 7
wilted local greens 7
potato and cauliflower mash 6