LunchLunch is served daily 11am - 4pm.
Flash fried in a sesame breading with hot peppers. Topped with a wasabi aioli and served with a sweet chili sauce.
Crab cake, bacon jam cheeseburger, and pulled pork sliders served on a toasted bun.
½ pound of local shrimp tossed in old bay (GF)
Smoked chicken, black beans, corn, pepper jack cheese and red peppers in a crispy egg roll with ranch dressing.
Homemade pimento cheese served with toasted pita chips.Smoked and grilled wings served with celery and your choice of ranch or blue cheese dressing.
Tossed in your choice of:
Buffalo, Sriracha Lime, Pineapple Hoisin, Alabama White, Sticky Molasses BBQ, Old Bay (dry),Garlic Parmesan (dry) or Ranch (dry)
Mixed greens with tomatoes, cucumbers, onions, carrots and garlic croutons. (GF)
Fresh raspberries, blue cheese crumbles, smoked bacon, red onion, pecans and raspberry vinaigrette. (GF)
Red and Yellow beets with onion, toasted almond, goat cheese crumbles and a smoked pepper vinaigrette.(GF)
Fried chicken over chopped iceberg lettuce with egg, smoked bacon, shredded cheese and cucumbers tossed with a maple honey mustard dressing.
A quarter wedge of iceberg lettuce topped with blue cheese dressing and a balsamic drizzle with blue cheese crumbles, tomato, onion and house smoked bacon.(GF)
House smoked pulled pork topped with a mustard bbq sauce.
House smoked brisket topped with a sticky molasses BBQ sauce and fried onion straws.
Charleston hot chicken topped with ranch dressing and fried tobacco onions.
Homemade chili, pickled jalapeños, green onion and sour cream.Creamy blend of Havarti, American, Cheddar and Monterrey jack cheeses.
House smoked brisket topped with mushroom, onion, smoked gouda cheese and chipotle mayo on a toasted hoagie roll.
Pan seared crab cake sliders (2) topped with tomato, arugula and a chipotle aioli.
Chicken breast deep fried in a cayenne and paprika spice on a brioche bun with house pickles.
Topped with a mango chutney and pepper jack cheese.Topped with tartar sauce, lettuce, tomato and onion.Topped with Cole slaw and house pickles.
Topped with lettuce, tomato, onion, pickle and your choice of cheese.
Pineapple hoisin glazed yellowfin tuna topped with kimchi slaw and a wasabi aioli.
8 oz. burger covered in out Charleston “hot” seasoning and topped with house smoked bacon, pepper jack cheese and onion jam. Served on texas toast.
Grilled marinated portabella cap topped with goat cheese, arugula, tomato and onion jam. Finish with a balsamic reduction.