DINNER

Organic common market romaine, parmesan cheese, anchovies, cornbread croutons and Caesar dressing

Nieman ranch lamb shank, Manchego smash potato, haricot verts, crispy fried onions, chef private stock sauce

Breaded green tomatoes, roasted corn, crispy bacon, and Cajun remoulade

Kurobuta pork chop, sweet potato apple hash, haricots verts

Chef’s seasonal creation, thoughtfully prepared with the finest local ingredients.

Certified angus filet mignon, manchego smash potatoes, braised collard greens, fried onions, chef private stock sauce

Dry-aged prime ribeye, fire-grilled and basted with herb butter, charred roasted garlic, chimichurri, and Chef Carlos private stock gourmet sauce

Roasted half-chicken, stuffed with spinach cream cheese over rice pilaf, grilled asparagus and a blackberry gastrique

Cabernet braised lamb, roasted garlic mashed potatoes, garlic butter haricot vert

Fresh fried whole flounder served with low country Gullah red rice and braised collard greens

Chef’s Selection: prepared with coastal inspiration and seasonal ingredients.

Deep fried wings tossed in Chef Carlos gourmet sauce, house-made pickles, served with mint ranch

Prime ribeye, sweet potato apple hash, braised collard greens, fried onions, chef private stock sauce

Whole lobster, scallops, clams, shrimp, pan seared fish, mussels, white wine cream, strip bowtie basil pasta

Spinach, grilled white peaches, blue cheese, warm onion dressing

Crab beurre blanc sauce over creamy southern white cheddar grits with lump crab

Organic mixed greens, seasonal fruit, heirloom tomatoes, cucumbers, fried onions, citrus basil vinaigrette

Rich New Orleans-style étouffée simmered in a Cajun roux with sautéed shrimp, andouille sausage and crawfish tails, served over Cajun rice

Asparagus · Sweet Potato Apple Hash · Manchego Smashed Potatoes ·
Braised Collards · Corn Maque Choux · Southern Mac & Cheese · Charleston Red Rice

Golden house-made cornbread, baked from scratch in a hot cast iron pan

Prince Edward Island mussels simmered in white wine, roasted tomatoes, fresh basil, and shallots finished with butter lemon citrus, served with garlic lavash

Fresh cut potatoes, truffle oil, herb seasoning, asiago

Golden brown deep-fried southern okra with Cajun remoulade

Sea scallops, mango sauce, citrus chive vinaigrette

Select oysters, cucumber aioli, Cajun remoulade sauce

Bourbon glazed braised short rib, sweet corn beignet

Decadent dark chocolate cake layered with silky ganache and finished with a glossy chocolate glaze.

Chef's rotating selection of rich, creamy cheesecake featuring seasonal flavors and artistic garnishes

Seasonal fruit baked beneath a golden, buttery crust, served warm with vanilla bean ice cream.

Warm, custard-soaked brioche bread folded with white chocolate and baked until perfection, finished with a velvety cream drizzle.

House-churned peanut butter ice cream with berry jam, pressed between warm baked cookies for a nostalgic Southern indulgence.

Classic tart key lime custard in a buttery graham crust, topped with fresh whipped cream and citrus zest.

House-baked butter shortcake layered with macerated sun-ripened strawberries and clouds of vanilla bean whipped cream, finished with a light strawberry glaze.

Silky vanilla bean custard crowned with a delicately torched caramelized sugar crust, served with fresh seasonal berries.