Menu

Menu

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ENTREES

GRUYERE, ARUGULA & PROSCIUTTO STUFFED CHICKEN BREAST

Caramelized Shallot Pan Sauce

LAMB CHOPS

Sweet & Russet Potato Gratin, Red Wine Demi-Glace

PECAN ENCRUSTED CHICKEN BREAST

Bourbon Maple Mustard Sauce

HERBED MUSHROOM & PARMESAN STUFFED CHICKEN BREAST

BRAISED BEEF SHORTRIBS

Slow Roasted in Red Wine, Thyme, Garlic

WILD MUSHROOM RAVIOLI

Porcini Cream Sauce

EGGPLANT ROLLATINI

Rolled with Three-Cheese Blend, Marinara, Encrusted with Panko Parmesan

SEASONAL GRAIN BOWL

Tomato, Garlic, Spinach & Parmesan

SOY GINGER GLAZED SALMON

Charred Scallion, Julienned Carrot

FILET MIGNON

Cabernet Demi-Glace

PETITE FILET MIGNON & CRAB CAKE

Thyme Au Jus, Lemon Dill Sauce

PETITE FILET MIGNON & LOCAL SHRIMP

Steak au Poivre

PAN-SEARED COBIA

Gremolata, Citrus Beurre Blanc or Tomato Butter

SHRIMP & GRITS

Charleston Tomato Gravy

VEGETABLE PAELLA

Saffron Arborio Rice, Blackened Vegetables, Tofu

SIDES

2 Sides Per Entrée

Seasonal Roasted Vegetables

Oven Roasted Asparagus with Parmesan & Lemon Zest

Broccoli Parmesan

Roasted Broccolini

Sautéed Green Beans with Bacon & Onion or Mushrooms & Shallot

Southern Vegetable Succotash

Traditional or Vegetarian Collards

Herb Roasted Baby Red, Fingerling, Garlic Mashed or Au Gratin Potatoes

Pimento Cheese or Carolina Stone Ground Grits

Charleston Red Rice Pilaf

Champagne Risotto

Three-Cheese Macaroni & Cheese

Fresh Baked Dinner Rolls & Herb Butter

Fresh Baked Corn Bread or Biscuits with Honey Butter

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