Our dinner menu changes constantly, so what we are serving now may not be what we are serving when you visit us. We try to keep the website as up to date as possible!
Updated June 24, 2019.
Tomato-braised over creamy Anson Mills polenta with burrata cheese, Pecorino and basil.
Steamed in a tangy broth with fresh herbs, crispy bacon and grilled bread.
Tempura battered and tossed in a sweet chili mayo.
Thai chili sauce, crunchy peanuts, scallions and fresh herbs. Also available in our hot-honey-garlic sauce.
With shawarma-spiced Colorado lamb, pickled onion and grilled pita points.
Tossed in ponzu sauce with sriracha sauce and toasted benne seeds.
With English peas, asparagus, local honey, mint, watercress, toasted hazelnuts, chili oil and grilled bread.
With Benton’s country ham, creamed spinach and Parmigiana.
Watercress, buttermilk ranch, toasted batard.
Pan-fried with green tomato chow-chow, arugula salad and Tabasco aioli.
Add chicken ($4), shrimp ($7), scallops ($10) or fish of the day (market) to any salad.
Roasted local shrimp with brandy and cream, pink peppercorn and herb oil.
Pickled onions, cucumber, carrots, croutons and choice of dressing: apple cider vinaigrette, buttermilk ranch, creamy gorgonzola.
Grilled SC peaches, shaved Benton’s country ham, arugula, red onion, toasted breadcrumbs, pomegranate molasses.
With white anchovies, croutons and imported Italian cheeses.
Served with soup or salad.
Wild caught, locally sourced.
A shelled on pound Maine lobster and a four cheese fondue tossed in cavatappi and topped with toasted breadcrumbs. 36
Herb-rubbed and served with a summer vegetable medley, white wine sauce and creamy polenta.
Slow braised with ginger, chili and garlic, served over kimchi fried rice with local collard greens.
Manchego-herb fried potatoes, roasted asparagus, chimichurri.
Romano crusted and fried golden brown with a local tomato and arugula salad, pickled onions and a bourbon-peach jam.
Sautéed in a lemon-white wine sofrito with creamy SC polenta and country ham.
Over a creamy celery root puree with bacon, spring peas, salsa verde, watercress and shaved Manchego cheese.
Roasted wild mushrooms simmered in a black truffle marinara and tossed with pappardelle and Pecorino Romano.