soup
Coconut-Curry Chicken
Thai basil, bean sprouts, crispy wontons 5 / 7.5

starters
Buttermilk Fried Calamari
Nueske bacon creamed corn, creole bbq glaze,
green tomato chow chow 13
“Moo Shu” Pork Sliders
crispy confit pork shoulder, stir-fried napa cabbage,
wild mushrooms, XO-hoisin glaze, Chinese steam buns 12

entrees
Bronzed Virginia Red Drum
lobster remoulade, sticky bourbon beurre blanc,
creamy yellow grits, sautéed green beans 24
Togarashi Seared Swordfish
shrimp summer roll, SC peach-yuzu coulis,
jasmine rice, bok choy-bean sprout stir fry 25
Your choice of
Char-Grilled 8 oz. CAB Sirloin “Coulotte”
or
Char-Grilled 12 oz. CAB Ribeye
caramelized wild mushrooms, maitre’d butter,
crispy yukon gold “steak fries”,
skillet baked summer squash casserole 26 / 31

vegetarian entree of the day
Thai Vegetable Curry
bok choy, bean sprouts, cauliflower, broccoli,
coconut-curry broth, jasmine rice, blistered shishito peppers 17