Created daily by our chef.
1/2 pound of local shrimp tossed old bay. (GF)
Lump crab baked with a light parmesan cream sauce. Served with toasted pita chips.
Tossed in your choice of Buffalo, Sriracha Lime, Jerk, Sticky Molasses BBQ, Pineapple Hoisin, Alabama White, Old Bay(dry), Garlic Parmesan (dry), or Ranch (dry).
Homemade pimento cheese served with a toasted pita chips.
Sesame breaded calamari and hot peppers with a wasabi aioli and thai chili sauce.
Topped with bacon jam and pimento cheese.
Pineapple hoisin marinated sashimi yellowfin tuna over fried wontons with kimchi, wakame and wasabi aioli.
Tomatoes, cucumbers, onions, carrots and garlic croutons.
A quarter wedge of iceberg lettuce topped with blue cheese dressing and a balsamic drizzle with blue cheese crumbles, tomatoes, onions and bacon. (GF)
Fresh raspberries, blue cheese crumbles, bacon, red onion, pecans and a raspberry vinaigrette. (GF)
Red and Yellow beets, almonds, onions and goat cheese tossed in a smoked pepper vinaigrette. (GF)
Homemade chili, pickled jalapeños, green onion and sour cream.
House smoked brisket topped with sticky molasses bbq sauce and onion straws.
House smoked pulled pork topped with mustard BBQ sauce.
Charleston hot chicken strips topped with ranch dressing and fried tobacco onions.
Creamy blend of Havarti, American, Cheddar and Monterey Jack cheeses.
Sixteen hour house smoked brisket. Served with grits and collard greens. (GF)
Jerk seasoned locally sourced chicken served with grits, collard greens and mango chutney. (GF)
Topped with bourbon maple glaze. Served with grits and grilled asparagus. (GF)
Handmade Goat cheese, artichoke, caper and sun-dried tomato ravioli with spinach and cucumber salad in a white wine garlic butter.
Grilled shrimp with marinara, spinach, bell pepper, and parmesan cheese over hand rolled squid ink linguine.
Blackened chicken with roasted red peppers, tomato and mushrooms in a cajun alfredo sauce over hand rolled garlic chive linguine.
Sautéed shrimp, alligator andouille, roasted red peppers, corn, tomatoes and green onions over pimento cheese grits topped with a chipotle cream sauce.(GF)
Pam seared crab cakes with grits and collards. Topped with Chipotle aioli.
Pineapple hoisin glazed yellowfin tuna over a sushi rice cake with sautéed kimchi and spinach. Topped with a wakame and a wasabi aioli.
Fried flounder topped with tartar sauce, lettuce, tomato and onion on a toasted brioche bun.
Topped with lettuce, tomato, onion, house pickles and your choice of cheese on a toasted brioche bun.
8oz. burger with Charleston ‘hot’ seasoning, pepper jack cheese, bacon and onion jam, on Texas Toast.
Chicken breast in a cayenne and paprika spice deep fried on a toasted brioche bun topped with house pickles.
Grilled marinated portabella cap with goat cheese, arugula, tomato and onion jam with a balsamic reduction.