Dinner

Our dinner hours of operation are

Monday through Wednesday 5:30-9:00

Thursday through Saturday 5:30-9:30.

MENU

Begins May 3

Soups and Salads

Moroccan Carrot Soup      8

Grilled Shrimp, Honey-Mint Yogurt

5 Onion Soup    7

Butter Crouton, Parsley Jus

Organic Greens    8

Tarragon Vinaigrette, Billy Goat Blue Cheese,

Lavender-Red Onion Confit, Sunflower Seeds

Baby Spinach Salad   8

Strawberry Vinaigrette, Boucheron, Pecans

Fried Oyster Salad    13

Baby Spinach, Herb-Buttermilk Dressing,

Cucumber, Horseradish-Piquillo Pepper Sauce

Small Plates

Grilled Asparagus and Country Ham        10

Country Ham wrapped Asparagus,

German Potato Salad, Almond Cream,

Preserved Lemon-Dill Pistou

 Lobster and Shrimp Spring Rolls       11

Soy-Ginger dipping sauce and Shoyu Reduction

Smoked Trout Rillette      11

Grilled Flat bread, Fennel-Tomato Salad,

Garlic-Parsley Vinaigrette, Caper-Saffron Aioli

Domestic Artisan Cheese Selection     12

Flat bread, Seasonal Accompaniments

Chicken and Mushroom Pate    10

Tarragon-Sweet Onion Chutney, Farmer’s Cheese, Flatbread, Cornichons

House Made Herb Gnocchi       10

Tomatoes, Asparagus, Leeks, Arugula Pesto,

Smoked Mozzarella

Small Plates/Large Plates

Jumbo Lump Crab Cake          18/25

Seared Tomato-Sweet Pea Couscous, Curried Cauliflower,

Tatziki Sauce, Crisp Leeks

Harissa rubbed Rack of Lamb     21/35

Spanish Chorizo-Manchego Risotto, Sweet Peas,

Mint Chimichurri, Sherry-Date Reduction

Carolina Bison Flank Steak     16/28

Smoked Fingerling Potatoes, Fava Beans,

Chile-Tart Cherry Reduction, Pickled Red Onion

Cornmeal Dusted Carolina Trout            15/22

Red Pepper-Fava Bean-Cauliflower Sauté,

Grilled Asparagus, Basil Cream, Melted Leeks

Pan Seared Sea Scallops    16/25

Heritage Farms Bacon, Leeks, Linguini,

Dijon Cream, Snow Peas, Basil-Apricot Relish

Grilled Pork Tenderloin    13/22

Black Bean-Tasso Etouffee, Plantation Rice,

Sweet Peas, Peppadew Chow Chow

Entrees

Grilled Bistro Tenderloin                               27

Parmesan New Potatoes, Grilled Asparagus,

Bordelaise, Cherry-Almond Pesto

Smoked Ashley Farms Chicken Breast               17

Pineapple-Soy Glaze, Cashew Plantation Rice,

Snow Pea-Vegetable Stir Fry

Seared Scottish Salmon                                     24

Sunflower Seed-Red Quinoa Sauté,

Red Pepper-Pea Shoot Salad, Dill Crème Fraiche, Lemon-Gold Raisin Puree

Skillet Seared Duck Breast                                 26

Spring Onion-Brie Tart, Grilled Asparagus,

Pink Peppercorn-Strawberry Puree,

Horseradish-Pistachio Pesto

The following ended May 2nd

Soups and Salads

Butternut Squash Soup    7
Green Apple, Smoked Olive Oil

Lentil and Duck Soup    8
Duck Confit, Aromatics, Peppercorn-Herb Crouton

Organic Greens    7
Red Currant-Champagne Vinaigrette,
Honey Roasted Almonds, Shallots, Brie

Baby Spinach Salad    8
Rosemary-Sherry Vinaigrette, Hazelnuts,
Maytag Blue Cheese, Applewood Bacon

Fried Oyster Salad    13
Baby Spinach, Warm Tasso Vinaigrette,
Creole Mustard Cream, Pickled Celery and Red Onion

Small Plates

Goat Cheese and Beets
White Balsamic Pickled Beets, Bucheron,
Citrus Dressed Arugula, Spiced Pine Nuts
10

Lobster and Shrimp Spring Rolls
Soy-Ginger dipping sauce and Shoyu Reduction
11

Braised Veal Breast 
Applewood Bacon, Caramelized Onions,
Parsnip Puree, Mushroom Glace
11

Domestic Artisan Cheese Selection
Flat bread, Seasonal Accompaniments
12

Country Paté
Chorizo, Date and Almond Garnish,
Chocolate Lab Cheddar, Fig Mustard,
Piquillo, Flatbread
10

Small Plates/Big Plates

Jumbo Lump Crab Cake    18/25
Truffle-Sweet Pea Risotto, Meyer Lemon Cream,
Sun Dried Tomato dressed Arugula-Fennel Salad

Roasted Rack of Lamb    21/35
Red Wine braised Lentils, Aromatics, Kale,
Walnut-Sage Pesto, Beet Puree

Carolina Bison Flank Steak 16/28
Poblano -Sweet Potato Quinoa Sauté,
Orange Dressed Arugula, Pumpkin Seeds,
Smoked Chocolate Sauce

Dijon-Almond Crusted Flounder    15/23
Shallot-Bacon Potato Gratin, Shrimp Cream,
Pickled Red Onion and Celery,

Pan Seared Sea Scallops    16/25
Coconut Forbidden Rice, Cilantro-Ginger Puree,
Yuzu-Soy Glaze, Pineapple-Pea Shoot Salad

Maple Smoked Pork Tenderloin    11/20
Sage Polenta, Red Currant-Pear Mostarda,
Red Wine Glace, Wilted Arugula, Pecans

Entrees

Seared Bistro Tenderloin
Mushroom-Potato Hash, French Beans,
Bacon-Caramelized Onion Compote,
Peppercorn Demi Glace
27

Grilled Ashley Farms Chicken Breast
Yuzu-Hummus, Artichokes, Sweet Peas,
Chorizo-Date Compote, Saffron Cream
17

Seared Scottish Salmon
Garlic-Parsley Linguini, Sweet Peas, Mussels,
Billi-bi Sauce, Lemon-Shaved Fennel Salad, Tarragon Oil
24

Skillet Seared Duck Breast
Butternut Squash Spaetzle, Braised Mushrooms,
Kale, Pomegranate Glace, Crisp Shallots
26

Vegetarian options can be made available.
Please let our capable staff accommodate you.