Dinner Menu


  • She Crab Bisque

    Fresh Blue Crab, Sherry11

  • Pumpkin and Squash Soup

    Whipped Goat’s Cheese, Pie Spices, Pumpkin Seeds9

  • Roasted Beet Salad

    Mixed Greens, Feta, Curried Walnuts, Bacon, Preserved Fruit, Vanilla Vinaigrette14

  • Caesar Salad

    Soft Boiled Egg, Crispy House Bacon, Thyme Crostini14

  • Shrimp and Citrus Salad

    Avocado, Pickled Fennel, Fig Balsamic Vinegar18

  • Oysters On The Half Shell

    Apple Mignonette and Vodka Cocktail Sauce$3 Each

  • Southern Baked Oysters

    Smoked Bacon, Cheddar, Shaved Jalapeño, Pork Cracklings14

  • Fried Green Tomatoes

    Pimento Cheese, Roasted Shallot Aioli, Bourbon Barrel Pickled Okra10


  • Shrimp and Grits

    Buttered Shrimp, Organic Grits, Sweet Peppers and Onions, Bacon Tomato Gravy32

  • Cornmeal Crusted Tofu

    Roasted Mushrooms, Caramelized Onions, Blistered Tomatoes with Rainbow Quinoa26

  • Grilled Salmon

    Pearl Barley, Feta Cheese, Smoked Almonds, Onion Soubise36

  • Pan Seared Swordfish

    Jamaican Inspired Curry Stew, Tomato, Slowly Simmered Potatoes and Beans36

  • Whole Roasted Daily Catch

    Served with Lowcountry Shrimp Purloo, Sautéed Green Beans, Lemon Buerre BlancMKT

  • Storey Farm Chicken and Dumplings

    Sweet Peas and Carrots, Homemade Dumplings, Chicken Veloute, Herb Salad29

  • Bone-In Pork Chop

    Collard Greens, Sweet Potato with Brown Sugar, Apple Butter32

  • Filet Mignon

    Honey-Glazed Roasted Carrots, Parmesan and Herbed New Potatoes, Madeira Demi45

Tour of the Lowcountry


She Crab Bisque & Fried Green Tomato
Vinho Verde – Broadbent, Sunflower, Portugal


Grilled Filet Mignon & Shrimp and Grits
Grenache Blend – Palacios Remondo “La Montesa”, Roja Spain


Daily Selection of Desserts
Churchill’s Dry White Port

  • 3 Courses70
  • Wine Pairings 38

* Dish is prepared Vegan as well as Gluten Free

  • Chef De Cuisine Jason Rheinwald
  • ~Guided by the principals of sustainability and southern sensibility ~ Please make your server aware of any food allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.