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
- 16
- smoked pork belly, soft poached egg, carolina gold rice middlins
add ossetra caviar +25
- 22
- blue crab, fontina, old bay
- 21
- bentons country ham, dilly beans, deviled eggs, smoked fish spread, pimento cheese, fried saltines
- 44
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
- regiis ova ossetra caviar, johnny cakes, fixins
- 125/oz
- pomegranate, benne salad
- 22
Mains
- tomato fennel stew, chicories
- 40
- carolina gold rice, benne, shrimp creole
- 43
- sea island red peas, braised greens, crispy bacon
- 38
- brown butter, roasted squash, pepitas
- 30
- braised cabbage, mustard duck jus
- 44
- 10 oz, charred broccolini, hen of the woods, scallion-ginger vinaigrette
- 49
- creamy polenta, pickles & herbs
- 47
- apple mostarda, sweet potato
- 37
Sides
Desserts
- toasted meringue, blackberry coulis
- 16
- benne tuile, passionfruit, whipped ganache
- 16
- bourbon spice topping
- 16
- blueberry whip, marsh hen mill cornmeal crunch
- 16