ENTRÉES

ENTREES

Wood Grilled Swordfish   $38.
Smoked Fennel Purée, Olives, Capers, Grilled Rapini, Oven-Dried Tomato & Anchovy Vinaigrette

BlackSalt Crab Cakes   $40.
Tasso Ham, Honey Crisp Apples, Shaved Brussel Sprouts, Sweet Potato Puree, Mustard Creme Fraiche

Chimichurri Marinated Hanger Steak   $36.
Aged White Cheddar Grits, Apple & Creole Mustard BBQ, Roasted Pepper Sofrito, Spicy Kale

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   $42.
Sunchoke Puree, Baby Artichokes, Castelvetrano Olive Vinaigrette, Arugula-Smoked Onion Salad


~ Sample of Seasonal Dinner Specials (Changes Daily)~

~ Cold ~

Wood Grilled Prosciutto Wrapped Black Mission Figs   $18
Poached Magnus Pear, Goat Cheese Frisee Salad, Macerated Onions, Salted Caramel Pecans, House Levain

Wilted Spinach & Duck Confit Salad   $19.
Black Trumpet Goat Cheese, Peas, Spring Onions, Peewee Potatoes, Brown Butter Balsamic Vinaigrette

Japanese Hamachi Sashimi   $21.
Citrus Kewpie Aioli, Pickled Local Radishes, Napa Cabbage & Apple Slaw
 

~ Hot ~

Fall Vegetable Risotto   $16.
Brussel Sprouts, Parsnips, Fennel, Roasted mushrooms, Butternut Squash Mascarpone, Crispy Sage

Pan Roasted Maryland Rockfish  $20
Chesapeake Oyster & Fennel Cream, Chanterelles, Bacon, Fennel, Leeks, Roasted Root Vegetables 

~ Entrées ~

Florida Red Snapper   $38
Parmesan & Prosciutto Brodo, Fregula, White Beans, Baby Kale, Roasted Pepper, Sun-Dried Tomato 

Herb Crusted Halibut   $40
Pommes Anna, Celery Root Puree, Roasted Mushrooms, Wax Beans, Heirloom Carrots, Mushroom Veal Jus

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