ENTRÉES

ENTREES

Wood Grilled Swordfish   $38.
Chorizo & Smoked Mussel Vinaigrette, Rapini, Sweet Potato Romesco, Catalan Potatoes

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

Wood Grilled Hanger Steak   $36.
Roasted Mushrooms, Rosemary Fingerlings, Spinach, Bleu Cheese Fondue, Mushroom-Veal Jus

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

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

Wood Grilled Whole Branzino   $36.
White Bean Purée, Artichokes, Fregola, Pistachio-Kale Pesto, Roasted Peppers, Arugula Salad, Harissa Yogurt

~ Sample of Seasonal Dinner Specials ~

~ Cold ~

Local Honey Crisp Apple Salad   $17.
Butternut Ricotta, Bacon Lardons, Shaved Brussels Sprouts, Frisée, Red Oak, Candied Pecans

New Zealand Alfonsino Sashimi   $20.
 King Crab Salad, Pickled Daikon, Scallion, Cucumber, Sesame Tamari

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

~ Hot ~

Curried Vegetable Ragout   $15.
Eggplant-Harissa Purée, Macerated Sultana & Pine Nut Cous Cous, Olives, Roasted Tomato Yogurt

Hand Cut Spaghetti alla Chitarra   $17.
Manila Clams, Prosciutto Americano, Uni Butter, Preserved Lemon, Rapini

Canadian Black Cod   $20.
Duck Confit & Maine Lobster Hash, Chanterelles, Leeks, Crispy Lollipop Kale

~ Entrées ~

Porcini Crusted Atlantic Cod   $40.
Randal Lineback Ruby Veal Ragout, Roasted Mushrooms, Confit Potatoes, Green Beans, Heirloom Carrots

American Red Snapper   $40.
Corn & Blue Crab Chowder, Tasso Ham, Black Beans, Sweet Potatoes, Roasted Chiles, Hominy

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