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 Pink Lady Apple Salad  $17.
Butternut Ricotta, Bacon Lardons, Shaved Brussels Sprouts, Frisée, Red Oak, Candied Pecans

Local Toscano Kale Salad  $16.
Goat Cheese, Red Quinoa, Avocado, Spiced Pepitas, Red Onion, Radicchio, Cranberry Vinaigrette

Japanese Hamachi Sashimi  $21.
King Crab, Pickled Ginger Aioli, Local Radish Slaw, Sesame Tamari

~ Hot ~

House Cut Spaghetti alla Chitarra  $19.
Uni Butter, Prosciutto Americano, Cockles, Rapini, Pearl Onions 

BlackSalt Mezze Bowl  $15.
Herb Feta, Spinach & Roasted Garlic Hummus, Crispy Lollipop Kale, Tabbouleh, Olives, Tzatziki, House Pita

Nantucket Bay Scallop  $24.
House Chorizo, Local Sweet Potatoes, Leeks, Green Chili-Crab Chowder

~ Entrées ~

Pan Roasted Rockfish  $38.
Local Heritage Veal Ragout, Confit Garlic Potatoes, Haricots Verts, Wild Mushroom Jus

American Red Snapper  $38.
Beet Spaetzle, Bacon Braised Cabbage, Roasted Apples, Mustard Cream, Horseradish Crème Fraiche

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