10 Must-Haves from our Spring Menu

The spring menu arrived just a few weeks ago and we’ve already picked out our favorites! There’s the light & crisp Wadmalaw Radish Salad, hearty Filet & Crab Cake, and even a few vegetarian items as well! No time like the present, so come dine with us and let us know what your favorite is!


Wadmalaw Radish Salad

The mixed baby greens from nearby Wadmalaw Island with local Easter Egg radishes are tossed with shaved fennel and finished with a citrus vinaigrette. The crispy pistachio Parmesan tuile adds both texture and a touch of salt to complete the salad. (dinner, lunch & brunch)




Mussels

PEI mussels braised with our local beer on tap. Fresno chiles give the mussels a little kick and the smoked tomatoes and lime add depth and acidity to complement the beer. (dinner only)




Ahi Tuna

This sweet chili rub on the tuna pairs perfectly with the roasted mango salsa and the hummus & Pepper Jack spring rolls and Creole remoulade are a savory balance to the sweetness of the dish. (dinner only)




Filet & Crab Cake

4 ounce filet of beef cooked to your liking with a crab cake. It’s served with baby spinach, smashed fingerling potatoes and finished with a mushroom bordelaise. Combination of filet and crab cake alone gets this dish the vote! (dinner only)




Duck Breast

Pan roasted to medium rare, the duck is served over truffled mushroom risotto with arugula, sweet corn relish, goat’s milk feta and warm bacon vinaigrette. The saltiness of the feta and bacon paired with the rich risotto rounds out the delicious rendered duck breast. (dinner only)




Mepkin Abbey Mushrooms

Just an hour north from Charleston on the Cooper River, Mepkin Abbey produces some of the best mushrooms available. This side is a duo of Mepkin Abbey oyster mushrooms and cremini mushrooms that are pan roasted with local leeks over creamy white grits that have been enhanced with a jalapeno-pistachio pesto. A syrupy balsamic reduction ties the dish together. (dinner only)



Catfish Po Boy

Marinated in bourbon & buttermilk then dredged with a light cornmeal batter, the catfish is fried ‘til golden brown. The po’ boy has a thick slice of beefsteak tomato, melted cheddar and a Sriracha-garlic aioli. Chef Kelly recommends the potato salad as the perfect side to this sandwich. (lunch only)




Portobello Rachel

Whether you’re a vegetarian or not, this “meaty” mushroom sandwich is both flavorful and filling. The balsamic roasted portabellas are served on marble rye with melted Havarti cheese, house Thousand Island and jalapeño peach coleslaw. (lunch only)



Ham Cracklin Biscuits

Loads of crispy ham cracklins are folded into the biscuit batter before baking. Once golden brown, they are topped with a blueberry compote—a little bit of sweet to go with a little bit of salty. (brunch only)




Huevos Rancheros

Braised beef short ribs and BBQ black-eyed peas (our version of traditional refried beans) with sharp white cheddar, pico de gallo, green Tabasco sour cream and two over easy eggs, all nicely atop two crispy corn tortillas. You’ll need a nap after this one! (brunch only)




Tags: spring, menu, Charleston