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
Shaved pecorino, spinach, honey balsamic vinagrette
Pecan encrusted goat cheese, seasonal fruit chutney
Country ham, aged smoked gouda
Toasted benne seed compressed watermelon, herb bacon aioli, cucumber summer salad
Lowcoutnry Dinners
Cheddar grit cake, pulled pork, local radish, wilted arugula, finish with NC bbq reduction
*featured at James Beard House, June 2012
Country ham gravy, green beans, gouda mac and cheese
Tri-colored peppers, Vidalia onions, spicy sausage, Tasso ham & blue crab gravy
Smoked bacon risotto cake, citrus scented spinach, tomato & green onion buerre blanc
Candied lemon & mint risotto, sautéed asparagus
Butter bean, black-eye pea & bacon lardon succotash, bourbon gastrique
Mepkin Abby oyster mushroom demi-glaze, broccolini, blue cheese potato gratin
Fresh Linguine, shrimp, scallops, spinach, cherry tomatoes, pecorino, white wine lemon cream
Stuffed with smoked gouda, spicy collards & country ham, whipped potatoes, green beans, and drizzled with a Texas Pete jus
Two double breaded chicken breast, pimiento cheese slaw, butter whipped potatoes
Fingerling hash, grilled asparagus, red wine shallot butter
Cast iron roasted breast, potato dumplings, fresh arugula, duck confit, pecorino, merlot gastrique
Grilled, apple butter, brussels sprouts, smoked bacon sweet potato hash
Pimiento cheese ravioli, green tomato jus, arugula,
pickled sweet potatoes & radish, pimiento vinaigrette
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