We are participating in the S.C. Restaurant week from 1/10 until 1/19.  Our three course menu for this event is available here. This menu is available for dine-in only.

 

soup
Low Country Seafood Chowder
tobacco onions, herb gremolata 5 / 7.5

starters
Pork Belly & Duck Confit Cassoulet
skillet baked, andouille sausage,
Sea Island red peas, Geechie Boy cornbread 13

entrees
Pan Seared Atlantic Mahi Mahi
lump crab panzanella, lemon-thyme beurre blanc,
creamy yellow grits, sautéed green beans 25
Bronzed Vermillion Snapper
creole bbq shrimp, Carolina Gold Rice jambalaya,
andouille sausage, hot sauce butter,
grilled green onions 27
Solstice Grilled 8oz Sirloin Coulotte
caramelized wild mushrooms,
green peppercorn demi-glace,
gruyere cheese potato gratin,
sautéed asparagus 27