DINNER • 5pm
TUESDAY through SATURDAY
MENU EDITION 0160
ROASTED MAY RIVER OYSTERS
garlic herb butter, toasted bay, buttered saltines | 17
GRILLED SOUTH CAROLINA SHRIMP
fried garlic & shallots, dashi, herbs | 16
BURRATA & HAM
basil, sea salt, aged balsamic, sourdough toast | 17
* * * *
ROSEMARY FLATBREAD
crowder hummus, mustards & kale, red onion lemon, chili, argon oil | 14
*FLOUNDER CEVICHE
red onion, fried maize, sweet potato, leche de tigre, cilantro | 17
HOT & SOUR EGGPLANT
goat’s milk ricotta, nordello pepper romesco chickpea panisse | 14
* * * *
CHARCOAL CHICKEN THIGH
red onion, squash, pigeon peas, curry | 16
OX TAIL RAGU
rosemary, gnocchi, parmesan, basil | 16
OCTOPUS RICE
soffrito, carolina gold, crispy shallots, squid ink | 17
* * * *
CATCH OF THE DAY
escabeche, red onion, jalapeño, chulpe, sweet potato | 32
GARGANELLI ARRABIATA
zucchini, heirloom tomatoes, fresh chiles, oregano, parmesan | 21
GRILLED HERITAGE PORK CHOP
fall squash, corn, ginger, mint, oregano, apple | 34
* * * *
COCA-COLA CAKE
peanut butter fudge, peanut praline, mousse | 8
FRIED TOLL HOUSE HAND PIE
pecan, chocolate, vanilla cream | 8
APPLE CRISP
streusel, frozen chantilly | 8
