We do not take to-go orders on the weekends from 6-9:30 pm.

soup
Summer Squash Bisque
gruyere crostini, fried basil 4 / 7

starters
Pork Cheek Confit “Chilaquiles”
salsa verde, fried corn tortillas, sunny side up egg,
queso fresco, cilantro crema 12
Roasted Oysters on the Half Shell
six of ‘em, low country butter, saltine breadcrumbs,
classic cocktail sauce, lemon 13

entrees
Buttermilk Fried N.C. Catfish
grilled sweet corn, local tomato & lump crab “salad”,
sauce ravigote, creamy yellow grits,
sautéed green beans 22
Pan Seared Atlantic Halibut
roasted eggplant caponata, lemon-basil beurre blanc,
farro “risotto”, baby squash,
fava beans, wilted arugula 26
Char-Grilled 7 oz. “Coulotte” Steak
green peppercorn demi-glace, steakhouse butter,
“french fried” fingerling potatoes,
heirloom tomato gratin 26
Solstice Grilled 14 oz. CAB Ribeye
caramelized SC peaches, worcestershire-bourbon jus,
buttermilk mashed potatoes, sautéed asparagus 33

vegetarian entree of the day
Summer Farro “Risotto”
grilled asparagus, baby squash, fava beans, wilted arugula, shaved parmesan    17