soup
Asparagus & Leek Bisque
herb ricotta, chive oil 5 / 7.5

starters
Crispy Fried Beaufort Soft Shell Crab
green tomato-lump crab chow chow,
creole mustard beurre blanc 13

Thai Spring Vegetable Curry
tofu, asparagus, sugar snap peas,
fiddlehead ferns, green garlic,
coconut-green curry broth, Thai basil, Fresno chili 12

entrees
Bronzed Vermillion Snapper
green tomato-lump crab chow chow,
creole mustard beurre blanc,
creamy yellow grits, sautéed green beans 25

Pan Seared Nova Scotia Halibut
green garlic butter, Carolina Gold rice “griddle cake”,
boiled peanut-butterbean succotash,
city root sprouts 27

Solstice Grilled 12oz CAB Ribeye
wild mushroom demi-glace, charred spring onions,
buttermilk mashed potatoes, sautéed asparagus 33

vegetarian
Thai Spring Vegetable Curry
tofu, asparagus, sugar snap peas,
fiddlehead ferns, green garlic,
coconut-green curry broth, Thai basil, Fresno chili 18