Dinner Menu

1/2 Dozen Single Local Oysters, Blood Orange Ice, Pickled Ginger, Baby Wasabi Greens.  10

Pimento Cheese Biscuit with Local Field Greens, Bacon Vinaigrette, Shaved Apples,  Toasted Walnuts.  7

Skillet Browned Crab Cake, House Made Chow-Chow, Mustard Beurre Blanc, Fresh Chives.  12

Brant Family Farms Arugula, Marinated Beets, Pickled Red Onions, Sweetgrass Dairy Goat Cheese, Spiced Pecans, Aged Sherry Vinaigrette.  8

Baby Iceburg Lettuce, Roasted Tomatoes, English Cucumbers, Berkshire Bacon Lardons, Buttermilk Dressing, Asher Blue Cheese, Brioche Croutons.  8

SECOND COURSE

Steamed Local Clams, Beer Broth, Chorizo, Roasted Garlic, Butter, Toasted Bread.  8

Fried Local Shrimp, Classic Cocktail Sauce, Fresh Lemons.

1/4 lb (6) or 1/2 lb (12)

BBQ Glazed Salmon Belly, Cornmeal Hoecake, Horseradish Crème Fraiche, Pickled Mustard Seeds.  7

Cornmeal Crusted Tuna with The Brant’s Arugula, Bacon Lardon, Pickled Red Onion, Sherry Vinaigrette.  10

Smoked Chicken Liver Pate, House Made Pickles, Mustard, Brioche Toasts.  7

Waygu Beef Tartare on Puff Pastry, Mushroom Duxelle, Truffle Mustard, House Made Potato Chips.  9

Caramelized Sea Scallop and Smoked Berkshire Pork Shoulder, Slow Cooked Collards, Spicy Boiled Peanuts.  12

THIRD COURSE

Market Fresh Fish—Preparation Changes Daily, Ask Your Server (Market Price)

Strube Ranch Sous Vide Waygu Sirloin, Creamed Organic Spinach, Carolina Gold and Chevre Croquette, Natural Demi Glace.  24

Skillet Roasted Tile Fish, Smoked Cauliflower Puree, Melted Leeks, Caramelized Fennel, and Golden Raisin Relish.  25

Sea Island Shrimp and Creamy Stone Ground Grits, Berkshire Bacon Lardon, Wilted Collards Greens, Sweet Garlic Confit, Pan Jus.  24

Beet Poached Scottish Salmon, Warm Farro Salad with Quail Confit, Roasted Butternut Squash, Turnip Greens, Chive Oil, Pickled Scallions, Benne Seeds.  24

Painted Hills Ranch Beef Short Rib, Truffled Potato Puree, Roasted Root Vegetables, Bordelaise Syrup.  25