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
“Hot Teriyaki” Glazed
Maple Leaf Farms Duck Wings
sesame-green onion slaw,
togarashi raw fries, sriracha ranch 11

entrees
Pan Seared Atlantic Mahi Mahi
lump crab panzanella, lemon-thyme beurre blanc,
creamy yellow grits, sautéed green beans 22
Bronzed Vermillion Snapper
creole bbq shrimp, Carolina Gold Rice jambalaya,
andouille sausage, hot sauce butter,
grilled green onions 25
Solstice Grilled 8oz Sirloin Coulotte
caramelized wild mushrooms,
green peppercorn demi-glace,
goat cheese mashed potatoes,
sautéed asparagus 25