Created daily by our chef.
1/2 pound of local shrimp tossed old bay.
Lump crab baked with a light parmesan cream sauce. Served with a toasted baguette.
Tossed in your choice of Buffalo, Alabama White, Sriracha Lime, Sticky Molasses BBQ, Pineapple Hoisin, Old Bay(dry), BBQ Rub (dry), Garlic Parmesan (dry) or Ranch (dry).
Pineapple hoisin marinated sashimi yellowfin tuna over fried wontons, with kimchi, wakame and a wasabi aioli.
Served with a toasted baguette and house pickles.
Sesame breaded calamari and hot peppers with a wasabi aioli and Thai chili sauce.
Topped with bacon jam and pimento cheese.
Mixed greens with tomato, cucumber, carrot, red onion and garlic croutons.
A quarter wedge of iceberg lettuce with blue cheese dressing, balsamic drizzle, blue cheese crumbles, tomato, red onion and smoked bacon.
Fresh raspberries, blue cheese crumbles, smoked bacon, red onion, pecans and a raspberry vinaigrette.
Red and Yellow beets, almonds, red onion and goat cheese crumbles tossed with a smoked pepper vinaigrette.
House smoked pulled pork topped with a mustard bbq sauce.
House smoked brisket topped with a sticky molasses bbq sauce and onion straws.
Homemade chili, pickled jalapeños, green onion and sour cream.
Charleston hot chicken strips with ranch dressing and onion straws.
Creamy blend of havarti, American, cheddar and monterey jack cheeses.
Sixteen hour house smoked brisket. Served with grits and collard greens.
Jerk seasoned locally sourced chicken served with grits, collard greens and a mango chutney.
Topped with bourbon maple glaze. Served with grits and grilled asparagus.
Handmade Goat cheese, artichoke, caper and sun-dried tomato ravioli with spinach 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 seasoned alfredo sauce over hand rolled garlic chive linguine.
Sautéed shrimp, alligator andouille, roasted red peppers, corn, tomato and green onion over grits with a chipotle cream sauce.
Pan seared crab cakes with grits and collards. Topped with a chipotle aioli.
Pineapple hoisin glazed yellowfin tuna over a sushi rice cake with sautéed kimchi. Topped with wakame and a wasabi aioli.
Fried flounder topped with tartar sauce, lettuce, tomato and red onion on a toasted brioche bun.
8 oz. burger topped with lettuce, tomato, red onion, house pickles and your choice of cheese on a toasted brioche bun.
8oz. burger in our “Charleston Hot” seasoning, pepper jack cheese, bacon and onion jam on Texas Toast.
Cayenne and paprika spiced deep fried chicken breast with house pickles.
Marinated and grilled portabella cap with goat cheese, arugula, tomato and onion jam drizzled with a balsamic reduction.