Using cash helps small businesses and servers and helps reduce rising credit card processing fees. For parties of 8 or larger, your check will be presented on a single check with 20% gratuity included. Please note: 20% gratuity will be added to all promotions prior to discount.
*Consuming raw or undercooked food can cause health hazards*
SOUTH CAROLINA PULLED BBQ PORK $19 Dry rubbed pork, served with a corn bread waffle, smoked poblano corm pico, hose BBQ bacon baked beans topped with shoestring fried onions, and house made BBQ sauce
BEEF MEDALLION DUET $29 One 3oz bacon-wrapped medallion topped with a house made French onion butter, and one 3oz bacon-wrapped medallion topped with a house made wild mushroom butter on a bed of charred onions. Served with skin on garlic mashed potatoes and bacon-wrapped green beans.
KOJI AGED NY STRIP Market Price House aged and hand cut. Served with skinon garlic mashed potatoes and bacon-wrapped green beans
FARM-RAISED RIBEYE Market Price Farm raised Black Angus hand cut Ribeye. Served with skin on garlic mashed potatoes and bacon-wrapped green beans.
SPECIALTY PLATES
SOUTHWESTERN SALMON CAKE $9 Flaked salmon, roasted poblano, corn, red peppers, and onions. Finished with an adobo chipotle aioli
SUMMER CAPRESE SALAD $10 Garden heirloom sliced tomatoes on a bed of baby arugula and pine nut pesto ricotta, topped with pearl beet marinated mozzarella, pearlsmoked roasted garlic mozzarella. Finished with a balsamic gastrique, roasted garlic basil infused oil, and cracked pepper.
JAPANESE DUCK NODDLE BOWL $24 Smoked duck breast glazed with an orange ginger black garlic molasses glaze. Served over Lo Mein noodles with bok choy, cabbage, carrots, onions, celery, shiitake, crimini mushrooms, and fried Quail egg.
BAYOU STUFFED CATFISH $27 Bacon-wrapped catfish with a boudin pork sausage (shrimp, lobster, crab, rice, and aromatics) stuffing. Servedon a bed of South Carolina Geechie Boy grits and topped with creole cream.
RATATOUILLE CHICKEN PARMESAN $21 Lightly pounded chicken breast with an herb crust. Served with a fire roasted tomato basil ratatouille compote and hickory smoked Asiago cheese risotto.
