Starters

Crispy Artichokes $7
with roasted red pepper and basil aioli dipping sauces

Fried Green Tomato Stack $8
with goat cheese and tomato fondue

Pimento Cheese Dip $8
warm with sesame lavosh and garlic crostini

Grilled Shrimp $10
garlic-basil marinated and served with a goat cheese grits and roasted ratatouille

Crispy Oysters $10
with horseradish-lemon hollandaise sauce

Cheese Platter $11
assortment of artisanal cheeses with seasonal accompaniments

Crab Dip $12
warm with crabmeat, shrimp, scallions and crispy lavosh

Gulf Fritto Misto $13
with shrimp, gulf grouper, scallops and a duo of dipping sauce

Soups & Salads

Charleston Crab Bisque $7
with an Asiago cheese twist and sherry drizzle

Southern Caesar $6
with cornbread croutons and lemon-thyme Caesar dressing

Wedge of Iceberg $6
with bacon jerky, tomatoes and buttermilk-blue cheese dressing

Spinach and Brie Salad $7
baby spinach tossed with dried cherries, toasted almonds, tart apples in a sherry–bacon vinaigrette and topped with warm brie dressing

Chopped Salad $7
with mixed greens, hearts of palm, toasted pistachios, feta cheese,
kalamata olives, roasted red peppers and white balsamic vinaigrette

Entrees

Chicken Pot Pie $12
home-style with fresh pulled chicken with traditional vegetables

Meat Loaf $13
grilled with buttermilk mash, collard greens and mushroom bacon gravy

Chicken Breast $14 / $10
southern fried with creamy mashed potatoes, tiny green beans and
andouille red-eye gravy

Catfish $15 / $11
buttermilk fried with pickled stone ground grits, sundried tomato-blue cheese coleslaw, bacon-scallion hushpuppies and spicy-horseradish remoulade

Pasta $17 / $12
daily feature made fresh with seasonal ingredients

Mountain Trout $19 / $13
sesame crusted with scallion-mashed potatoes, sautéed asparagus, sweet potato-shrimp fritters and red chile syrup

Shrimp & Grits $19 / $13
with smoked bacon, crimini mushrooms, scallions, red & yellow bell peppers and lemon butter

Salmon $20
skillet seared with creamed corn-Asiago stone ground grits, sautéed spinach and sweet corn fondue

Sea Scallops $21
blackened with pimento cheese grits and topped with a tomato and red onion salad tossed in citrus-basil vinaigrette

Filet Medallion $19
rosemary and basil marinated with baked blue cheese mac, grilled asparagus and brandy-red wine sauce

Flatiron Steak $23
herb marinated with roasted garlic mashed potatoes, tiny green beans with toasted pecans and wild mushroom-bourbon demi

Pork Chop $23
rosemary marinated and grilled with spicy sweet potato mash, bacon braised greens and whole grain mustard demi