We Are Participating in the S.C. Restaurant week from 1/10 until 1/19. Our three course menu is available here. This Menu is available for dine-in only.

soup
Creamy Chicken, Leek, & Wild Mushroom
chive oil, shaved parmesan 4.5 / 7.5

starters
Pan Seared Sea Scallops
smoked cheddar-pimento grits,
tomato-bacon jam, city roots sprouts 15

entrees
Lemon-Dill Seared NC Triggerfish
lump crab-toasted almond “salad”,
fish camp beurre blanc,
creamy yellow grits, sautéed green beans 25
Bronzed Vermilion Snapper
creole bbq shrimp, Carolina Gold Rice jambalaya, andouille sausage, hot sauce butter, grilled green onions 27