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Menu

Please note that our menu changes slightly daily so there is a high likelihood that the in-house menu may differ from the one provided below.
LAST UPDATE
5.20.24

Starters

 

Local Field Greens | Pickled Shallot | Grilled Radish  | Quince Vinaigrette

 

PEI Mussels | Grilled Citrus | Fresno Peppers | Tom Kha Broth

 

Charred Wakefield Cabbage | Benton’s Bacon | Tomato Confit | Mustard Vinaigrette | Clemson Blue

 

Embered Tarvin Shrimp | Grilled Cucumber | Calabrian Chili Honey

  

Dry Aged Steak Tartare* | Smoked Egg | Cornichon | Aged Mahon | Fingerling Potato Chips

 

Grilled Spanish Octopus | Shaved Fennel | Lemon | Charred Olive Tapenade


 

Mains

 

SC Golden Tilefish | Sauce Vierge | Celery Salad

 

Elk Chop | Marsh Hen Mill Grits | Truffle Demi Glace

 

Nantucket Lightship Scallops | Watercress | Smoked Hazelnut | Chicken Nage

 

16 Oz Ribeye | Santee Sweet Onions | Beef Fat Chimichurri

 

Australian Lamb Chop | Spring Pea Zhoug | Red Wine Gastrique

 

Dry Aged Pork Chop | Bradford Collard Greens | Tamarind Dijon Glaze

 

Cast Iron Duck Breast | Local Butter Beans | Salsa Macha


 

Sides

 

Smashed Potatoes | Taleggio | Charred Scallion Dressing 

 

Fire Roasted Carrots | Almond Gremolata | Black Tahini Vinaigrette

 

'Mexican Street Peppers' | Shishito | Aioli | Chili | Lime | Cilantro | Cotija

 

Carolina Gold Rice Middlins | Charred Corn Relish | Benne Furikake

 

Grilled Zucchini | Pickled Raisins | Sunflower | Romesco Nero

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