soup
Sweet Corn-Tomato Bisque
parmesan crisp, fried basil 5 / 7.5

starters
Creole BBQ Charleston Shrimp
Abita-hot sauce butter, lemon, parsley, crusty bread 14
Buttermilk Fried Calamari
Nueske bacon creamed corn, sticky bourbon 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
Blackened N.C. Swordfish
green tomato-lobster chow chow,
citrus-herb beurre blanc,
creamy yellow grits, sautéed green beans 24
Pan Seared Lane Snapper
salsa verde, summer vegetable ratatouille,
heirloom tomato tartine 25
Char-Grilled 12 oz. CAB Ribeye
wild mushroom demi-glace, maitre’d butter,
buttermilk mashed potatoes, sautéed asparagus 31

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