DINNER

~ Dinner served from 4pm until close ~

APPETIZERS

PROSCIUTTO & FIG CROSTINI
12

goat cheese, prosciutto, ciabatta, sherry reduction

SMOKED GOUDA FONDUE
17

smoked sausage, granny smith apples, red grapes, pretzel bread
(serves up to 3 people)

☞ FRIED GREEN TOMATO NAPOLEON
13

pimento cheese, tomato coulis, aged balsamic glaze

BEIGNET SWEET BREAD
8

powdered sugar, sweet berry coulis

SALADS & SOUPS

☞ ELI'S FORAGERS' SALAD
12

mixed field greens, red wine vinaigrette, balsamic reduction, berries

CAESAR SALAD
12

parmesan cheese, grilled lemon, croutons, caesar dressing

SHE CRAB SOUP
8
TOMATO BASIL SOUP
6
SOUP OF THE DAY

chef’s daily selection

DINNER PLATES

add to any meal:
chicken 8 salmon 13 scallops 14 shrimp 11 oysters 13

☞ DUCK & WAFFLES*
40

seared duck breast, pearl sugar waffles, seasonal vegetables, maple bacon glaze

ROASTED CHICKEN*
31

fried smashed potatoes, Cajun creole sauce, seasonal vegetables

SALMON LEAF*
33

pan seared salmon filet, seasonal vegetables, truffle risotto

☞ SHRIMP & GRITS*
29

smoked gouda grits, grilled shrimp, blackened Tasso ham gravy, sweet corn & red pepper salsa

☞ ELI'S RIBEYE*
49

16 ounce ribeye, seasonal vegetables, whiskey jus, fried smashed potatoes

FORAGERS' ANGUS FILET*
48

10 ounce center cut, port reduction, fried smashed potatoes

DAY BOAT SCALLOPS*
44

day boat caught, truffle risotto, sweet corn & red pepper salsa

CATCH OF THE DAY*
market

chef’s daily selection

☞ VEGETARIAN RISOTTO
24

fresh selected vegetables, truffle risotto

NEW ZEALAND ROASTED RACK OF LAMB
48

prime lamb rack, seasonal vegetables, fried smashed potatoes, rosemary mint jus

SHARED SIDES

CHEF'S RISOTTO
11
FRIED BRUSSEL SPROUTS
10
ROASTED BROCCOLINI
10
ROASTED VEGETABLES
9
CHARLESTON "RED RICE" RISOTTO
9
BUTTERED HARICOT VERTS
9
GARLIC MASHED POTATOES
8
GRILLED ASPARAGUS
10
SMOKED GOUDA GRITS
7

☞ Eli’s Table Signature Dish

Please “ALERT” your server if you have any food allergies. Parties of 6 or more will be charged a gratuity fee of 20%.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
†Prices and menu items are subject to change.

~ Dinner served from 4pm until close ~

APPETIZERS

PROSCIUTTO & FIG CROSTINI
12

goat cheese, prosciutto, ciabatta, sherry reduction

SMOKED GOUDA FONDUE
17

smoked sausage, granny smith apples, red grapes, pretzel bread
(serves up to 3 people)

☞ FRIED GREEN TOMATO NAPOLEON
13

pimento cheese, tomato coulis, aged balsamic glaze

BEIGNET SWEET BREAD
8

powdered sugar, sweet berry coulis

SALADS & SOUPS

☞ ELI'S FORAGERS' SALAD
12

mixed field greens, red wine vinaigrette, balsamic reduction, berries

CAESAR SALAD
12

parmesan cheese, grilled lemon, croutons, caesar dressing

SHE CRAB SOUP
8
TOMATO BASIL SOUP
6
SOUP OF THE DAY

chef’s daily selection

DINNER PLATES

add to any meal:
chicken 8 salmon 13 scallops 14 shrimp 11 oysters 13

☞ DUCK & WAFFLES*
40

seared duck breast, pearl sugar waffles, seasonal vegetables, maple bacon glaze

ROASTED CHICKEN*
31

fried smashed potatoes, Cajun creole sauce, seasonal vegetables

SALMON LEAF*
33

pan seared salmon filet, seasonal vegetables, truffle risotto

☞ SHRIMP & GRITS*
29

smoked gouda grits, grilled shrimp, blackened Tasso ham gravy, sweet corn & red pepper salsa

☞ ELI'S RIBEYE*
49

16 ounce ribeye, seasonal vegetables, whiskey jus, fried smashed potatoes

FORAGERS' ANGUS FILET*
48

10 ounce center cut, port reduction, fried smashed potatoes

DAY BOAT SCALLOPS*
44

day boat caught, truffle risotto, sweet corn & red pepper salsa

CATCH OF THE DAY*
market

chef’s daily selection

☞ VEGETARIAN RISOTTO
24

fresh selected vegetables, truffle risotto

NEW ZEALAND ROASTED RACK OF LAMB
48

prime lamb rack, seasonal vegetables, fried smashed potatoes, rosemary mint jus

SHARED SIDES

CHEF'S RISOTTO
11
FRIED BRUSSEL SPROUTS
10
ROASTED BROCCOLINI
10
ROASTED VEGETABLES
9
CHARLESTON "RED RICE" RISOTTO
9
BUTTERED HARICOT VERTS
9
GARLIC MASHED POTATOES
8
GRILLED ASPARAGUS
10
SMOKED GOUDA GRITS
7

☞ Eli’s Table Signature Dish

Please “ALERT” your server if you have any food allergies. Parties of 6 or more will be charged a gratuity fee of 20%.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
†Prices and menu items are subject to change.