We are participating in Columbia’s Restaurant Week from Oct. 11-21. Check out our 3-course menu here.

soup
Low Country Plantation Stew
white rice, Geechee Boy cornbread 5 / 7.5

starter
Nola BBQ Shrimp
IPA-hot sauce butter, grilled bread, parsley, lemon 12

entrees
Pan Seared N.C. Trout Meuniere
lump crab gremolata, lemon-caper brown butter,
creamy yellow grits, sautéed green beans 23
Char-Grilled Atlantic Mahi-Mahi
pickled red grapes, sweet curry beurre blanc,
roasted cauliflower “rice”, bacon braised lentils 25
Five Hour Braised Lamb Shank “Navarin”
pan jus, pomegranate seed gremolata,
duck fat roasted fingerling potatoes,
rutabagas, green beans, butternut squash 25

vegetarian entree of the day
Pad Thai
Thai peanut sauce, stir fried rice noodles, bok choy,
egg, local bean sprouts, tempura fried asparagus 17