Brunch: 7:00 AM to 2:00 PM
Dinner: 5:00 PM to 10:00 PM
Beginnings
- emmer semolina, cultured butter, bulls bay salt
- 9
- herb aioli
- 19
- smoked pork belly, soft poached egg, carolina gold rice middlins
add ossetra caviar +25
- 22
- blue crab, fontina, old bay
- 21
- chili, crispy shallots, pork rinds
- 21
Special
- regiis ova caviar, tartare sauce
- 12 per piece
- wood-fired oysters, smoked paprika, citrus, cracker crumbs
- 31 half dozen
Salads
- endive, pear, pecans, cheese from the goatery at kiawah river
- 18
- farro piccolo, celery, fennel, apple, maytag blue cheese
- 17
On Ice
- 1/2 dozen freshly shucked
- 28
- lemon, chili, dipping sauce
- 17
- crème fraîche, chives, kettle chips
trout roe | 35/30g
ossetra | 95/oz
- pomegranate, benne salad
- 22
Mains
- trout roe, carolina gold rice, yuzu hollandaise
- 38
- carolina gold rice, benne, shrimp creole
- 43
- sea island red peas, braised greens, crispy bacon
- 39
- celery root, leeks, black winter truffle
- 38
- braised cabbage, mustard duck jus
- 44
- charred broccolini, hen of the woods, scallion-ginger vinaigrette
- 56 (8oz)
- 13 oz, crispy kennebec potatoes, green peppercorn gravy
- 95
- whole bird, cheddar-thyme biscuits, hot honey, vinegar slaw
- 64
Sides
Desserts
- cranberry coulis, buttermilk whipped cream
- 16
- dulcey chocolate crunch, pumpkin seed ice cream
- 16
- bourbon spice topping, goat milk ice cream
- 18
- black current, poached pears, cinnamon cookie
- 16