Dinner

Our menus are structured around the seasonality of our region, and like our region, they are dynamic and will vary not only from evening to evening but, often, within the course of an evening’s service. We are happy to accommodate any dietary restrictions or allergies–please just let us know of any at the time of your reservation or when you are speaking with your server.

FROM THE PANTRY

• Smoked Olives; castelvetrano, evoo 8
• Blackened Pecans; blackening seasoning 8
• Cornbread; pickled habanero butter, maldon 12
• Rice & Peas; sea island red peas, brown rice  12
• Smashed Potatoes; sour cream, nutritional yeast, chives 12
• Savannah Red Rice Balls; green goddess, bell pepper, san marzano tomato 16
• Creamy Mac & Cheese; benton’s country ham, tomme, black pepper 20

FROM THE WATER, DIRT & PASTURE

• Oysters; mignonette, lemon MKT
• Crudo; ginger vinaigrette, carrot, sugar snap peas 22
• Crudite; raw & pickled veggies, buttermilk, dill 16
• Green Asparagus; cornbread dressing, beurre blanc 25
• Spring Salad; pickled shallots, dill, farmer’s cheese 16
• Roasted Oysters; charred scallion butter, peanut, serrano 22
• Bresaola & Broccoli; green garlic, pickled mustard seed, sherry 18
• Clams On Toast; sourdough, butter bean, bagna cauda 16

• Chicken Schnitzel; herb salad, white bbq, lemon wedge 22
• Sizzlin’ Smoky Pig; red pepper jelly, hot buns, sunny side egg 22
• Dayboat Catch; peanut, coconut curry, carolina gold rice 45
• Smoked Sweet Potato; muhammara, salsa macha, king blue oyster mushrooms 35
• Pan Roasted Chicken; bootleg farm chicken, dry chili & zucchini puree, spring onion 40
• Lamb Roti; smoky pepper, tzatziki 52

OLD SCHOOL

• Whole Grilled Fish; salsa verde, charred citrus MKT
• 28 Day Dry Aged Ribeye; maitre d’ butter, maldon MKT