Dinner
Starters
Dry sherry & chive oil, lump crab
House-made ranch, tomatoes, cucumbers, bacon, blue cheese crumbles, southern egg
Local basil vinaigrette, goat cheese crostini, pickled shallots, spiced pecans, fresh blackberries
Green tomato jam
Stewed tomatoes & crispy okra
Pickled sweet potatoes, cherry tomatoes, honey jalapeno dressing
Saved pecorino, spinach, country ham, honey balsamic vinagrette
Pecan encrusted goat cheese, seasonal fruit chutney
Country ham, aged smoked gouda
Pulled pork & goat cheese ravioli over collards, with a BBQ beurre blanc
Pan seared scallop & pork belly with pickled shallots, arugula puree, finished with bbq reduction
Lowcoutnry Dinners
Tri-colored peppers, Vidalia onions, spicy sausage, Tasso ham & blue crab gravy
Smoked bacon and white cheddar grit cake, citrus scented spinach, crawfish buerre blanc
Bourbon braised brisket, cheddar chive croquettes, broccolini, natural jus
Candied lemon & mint risotto, sauted asparagus
Pulled bbq pork & pork belly with smoked gouda, country ham mac & cheese, and collard greens
Mepkin Abby oyster mushroom demi-glaze, broccolini, blue cheese potato gratin
Fresh Parppadelle, country ham lardon, spinach, cherry tomatoes, smoked tomato cream
Stuffed with smoked gouda, spicy collards & country ham, whipped potatoes, green beans, and drizzled with a Texas Pete jus
Pork belly & english pea risotto, arugula, pickled radishes & sweet potatoes, basil emulsion
Two double breaded chicken breast, pimiento cheese slaw, butter whipped potatoes
Parsnip puree, sauteed asparagus, local shrimp creole butter
Sous Vide duck duck breast, potato dumplings, fresh arugula, duck confit, pecorino, merlot gastrique
Sous Vide and pan seared, brussels sprouts, warm smoked gouda potato salad, blackberry reduction
Charred cream corn, tomato ham hock broth, pulled pork ravioli, sauteed spinach
Calabash Style Seafood
A bountiful harvest of oysters, shrimp, flounder filet, and a crab cake
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