Chef Tetzloff prepares a new menu for each season, featuring the finest and freshest seasonal ingredients and flavors.
Calamari Fritti with graham cracker dusting, blood orange aioli,
and lemon wedge 8
Shrimp and Grits with andouille sausage and country ham
served in buttery tomato-scallion broth 12 
Benne-crusted Yellowfin Tuna with spicy sorghum syrup, braised red cabbage, and red pepper aioli 10
Grilled Butternut Squash with sauteed pears, fennel, onion, and Swiss chard tossed with Carolina peanut vinaigrette, and Maytag blue cheese 8
Sauteed Brussels Sprouts toasted almonds, gruyere, candies onions, and home fries in Dijion-maple cream 8
With braised ham hock add $2
Oyster Gratin with bacon, spinach, bell peppers, and scallions in herbed cream sauce on cornbread crust 10
Cold Appetizer Trio with Lowcountry pimento cheese, country pate, and house made piccalilli 9
PEI Mussels in with tasso ham, spinach, and Vidalia onions in a
Bass Ale and thyme broth 8
Pan-fried Cajun Boudin on smoked tomato, hominy, and Sea Island red pea succotash and remoulade sauce 9
Curried Carrot with minted yogurt cup 6 bowl 8
Venison Chili with dark chocolate and cinnamon sour cream cup 6 bowl 8
House Salad with spiced pecans, red wine poached pears,
and creamy gorgonzola vinaigrette 7
Roasted Beets tossed with horseradish almonds and golden raisins, served on arugula with a goat cheese vinaigrette 7
Spinach Salad with toasted hazelnuts, roasted cremini mushrooms, and sunchoke chips dressed with a
warm, sweet and sour smoked onion vinaigrette 7
Almond-crusted Trout with Brussels sprouts, wild rice, sweet champagne reduction, sage brown butter, and cranberry compote 24
Braised Bone-in Short Ribs with mustard green, purple potato, parsnip, and andouille hash with horseradish reduction and Taleggio crouton 30
Bacon-wrapped Beef Filet on sweet potato gratin, Italian sausage spiked green beans, Pernod reduction, and shrimp-crawfish fritter 33
Port-marinated Duck Breast with fig-buckwheat polenta and confit leg crepinette on Alsatian kraut served with black pepper gastrique 29
Devilled Crab Stuffed Mahi-mahi with smoked cheddar mashed potatoes, green beans, honey Tabasco cream, and beer battered shrimp 28
Seared Jumbo Scallops and Smoked Brisket Maytag potato gratin, spinach, and whole grain mustard
cream sauce with grilled sweet vidalias 28
Grilled Pork Tenderloin with pork cheek gratin on collard greens with bourbon caramel sauce and sweet potato shoestring fries 26
Amish-raised Chicken grilled leg quarter on collard greens and maple vinaigrette; and fried breast on cheddar grits with black pepper gravy 20
Lasagna with housemade pork and beef sausage, marinara sauce,
and mozzarella cheese 17
Grilled Acorn Squash with white bean, kale, gnocchi, and tomato ragout, herbed chardonnay cream, and truffled shoestring fries 18
Carolina Q Marinated Tuna with creamy grits, and sauteed broccolini, clam scallion, country ham cream sauce, and sweet pepper relish 27
We are open for dinner:
Sunday – Thursday 5 p.m. - 10 p.m.
Friday – Saturday 5 p.m. - 11 p.m.
Executive Chef: David Tetzloff
Sous Chef: Ben Russell
Additional sides may be ordered for $5.00
To accommodate your request, a $2.00 surcharge will be added to split entrees.
The FDA warns that consuming raw or undercooked meat or seafood could cause illness.
For parties of seven or more, 18 percent gratuity will be added.