ENTRÉES

ENTREES

Wood Grilled Swordfish   $36.
Chorizo & Smoked Mussel Vinaigrette, Rapini, Sweet Onion Romesco, Catalan Potatoes

BlackSalt Crab Cakes   $40.
House Bacon, Local Greens, Warm Fingerling Potato Salad, Leek Cream

Five Spiced Bigeye Tuna   $38.
Smoked Unagi, Mushroom-Ginger Broth, Yakisoba Noodles, Crispy Shiitakes, Snow Peas, Baby Bok Choy

Low Country Seafood Stew   $36. 
Prawns, Snapper, Oysters, Mussels, Sea Scallop, Collard Greens, Red Beans, Carolina Gold Rice, Smoked Ham Hock Broth

Wood Grilled Whole Branzino   $36.
Harissa Eggplant Purée, Herb Fregola, Roasted Peppers, Grilled Squash, Arugula Salad, Roasted Tomato Yogurt

Herb Roasted Chicken  $30.
Royal Trumpet Mushrooms, Pearl Onions, Pommes Puree, Spinach, Bacon Lardons, Duxelle, Foie Gras Emulsion

~ Sample of Seasonal Dinner Specials ~

~ Cold ~

Local Sungold Tomato Tart   $16.
Sheep’s Milk Ricotta, Shaved Fennel, Red Onion, Basil, Frisée, Almonds, Aged Balsamic

Hawaiian Kampachi Sashimi  $17.
Locally Foraged Honey Mushroom Dashi, Radish, Snow Peas, Scallion

Wood Grilled Halloumi Board   $17.
Prosciutto Wrapped Black Mission Figs, Local Pistachio Honey, Frisée, Pickled Onions, House Levain

Crispy Fried Chickpea Polenta   $13.
Peppadew Hummus, Heirloom Tomato-Olive Relish, Cucumber-Mint Raita

~ Hot ~

BlackSalt Hand Cut Pappardelle   $16.
Duck Confit, Smoked Onions, Roasted Mushrooms, Spinach, Madera Jus

Pan Roasted Rockfish   $20.
Lobster, Pork Belly Fried Rice, Farm Egg, Beech Mushrooms, Snow Peas, Kimchi Aioli, Scallions

~ Entrées ~

American Red Snapper   $40.
Pork Green Chili, Local Corn & Hominy Grits, Roasted Chayote Squash, Local Heirloom Tomato Relish

Herb Crusted Halibut   $40.
Blue Crab & Sweet Corn Chowder, Cockles, Local New Potatoes, Leeks, Pea Tendrils

 

CHEF'S TASTING MENU
*5 Course Menu ~ $80. Wine Pairing ~ $50.
*7 Course Menu ~ $110. Wine Pairing ~ $70.

Executive Chef: Rob Campbell
General Manager: Jim Sole