Brunch
Starters
Cajun remoulade
Green Tomato Jam
Dry sherry, lump crab
Honey-jalapeno sauce
A classic Southern tradition
Sage Gravy
Brunch
Blue crab gravy, peppers, onions, sausage, two poached eggs
Poached eggs, hollandaise sauce
Applewood-smoked bacon, hollandaise sauce
Pulled pork, poached eggs, bbq hollandaise sauce
Served with a side salad & choice of dressing
Calabash style flounder with grits topped with stewed tomatoes & okra, and fried eggs
Country ham, sauteed onions & peppers, with sharp N.Y. cheddar
Open faced omelet, fried oysters, white cheddar, apple-wood smoked bacon, drizzled remoulade
Tomato & green onions, finished with hollandaise
Two eggs any style, homefries or grits, Choice of sausage or apple-wood smoked bacon
Add Biscuits and Gravy 1.00
Bacon or sausage
Strawberries, pecans, powdered sugar, bacon or sausage
Grilled hanger steak, blue cheese potato hashbrowns, choice of eggs, with a bloody mary gastrique
Apple-wood smoked bacon, hollandaise sauce
Lunch
Sage gravy, whipped potatoes,collard greens
Stewed tomatoes & okra, served with hoppin’ johns
Spiced pecans, goat cheese, balsamic vinaigrette
Spring mix, chopped carrots, cucumbers, tomatoes, honey jalapeno dressing
Twin patties served on Brioche bun with house-made picklesand your choice of an assortment of cheese
Fried green tomatoes, goat cheese, and apple wood-smoked bacon
Hoppin’ johns, green beans
Cheddar cheese grits, fried sweet onions, sauteed spinach
Certified SC Grown — Farm to Table
Featuring products from Thackeray Farms, Blackbird Farms, and Joseph Fields Farms
Executive Chef Daniel Doyle | Owner / Operator Brad Ball