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 a French baguette.
Tossed in your choice of Buffalo, Atomic, Sriracha Lime, Jerk, Sticky Molasses BBQ, Pineapple Hoisin, Alabama White, Old Bay(dry), Blackened (dry), Garlic Parmesan (dry), Seven Pepper (dry) or Ranch (dry).
Pineapple hoisin marinated sashimi yellowfin tuna over sushi rice, wakame, cucumber salad, wasabi greens and toasted sesame seeds.
Sticky molasses BBG pork belly hash over sweet potato gnocchi and a roasted poblano corn pico.
Homemade pimento cheese served with a toasted baguette and house pickles.
Sesame breaded calamari and hot peppers with a wasabi aioli and thai chili sauce.
Topped with pork belly, bacon jam and pimento cheese.
Tomatoes, cucumbers, onions, carrots and cornbread 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)
Parmesan cheese, cornbread croutons
and Caesar dressing.
Roasted butternut squash with bacon, pecans and goat cheese. Tossed with a honey citrus vinaigrette. (GF)
Red and Yellow beets, toasted almonds, onions and goat cheese crumbles tossed in a smoked pepper vinaigrette. (GF)
House smoked pulled pork topped with a mustard bbq sauce.
House smoked brisket topped with a red bbq sauce and fried tobacco onions.
House smoked prime rib with sautéed mushrooms, onion jam and a demi glace.
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 grilled pineapple 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.
Handmade squid ink linguine with shrimp, calamari, scallops and a creamy crab Alfredo.
Roasted red peppers, tomato and mushrooms in a Cajun seasoned alfredo sauce.
Sautéed shrimp, alligator andouille, roasted red peppers, corn, tomatoes and green onions over pimento cheese grits topped with a chipotle cream sauce.(GF)
Topped with a chipotle ketchup and fried tobacco onions. Served with sweet potato mash and collards.
Pam seared crab cakes served over roasted butternut squash. Topped with a roasted poblano corn pico.
Pineapple hoisin glazed yellowfin tuna over a mushroom sushi rice cake with sautéed kimchi, spinach 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.
Locally sourced chicken breast in a cayenne and paprika spice 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.
Topped with American cheese, bacon jam, house smoked pork belly, pork rinds and red BBQ sauce.