Basket of Fried Okra with Chive Aioli 10.00

Seafood Spring Rolls with Asian Vegetable Slaw and Coconut Curry 10.25
Dipping Sauce

Hot and Hot Tomato Salad with Fried Okra, Sweet Corn, Field Peas, 11.00
Smoked Bacon and Chive Aioli

Chef’s Garden Mixed Baby Lettuces with Shaved Pears, Point Reyes 9.50
Blue Cheese, Toasted Walnuts and Pear Vinaigrette

Dave Garfrerick’s Grilled Eggplant, Roasted Local Peppers and Goat 10.50
Cheese with Pesto

Study of Heirloom Tomatoes with Eggplant and Goat Cheese 9.50

Cornbread and Shrimp Stuffed Anaheim Pepper with Black Bean 11.50
Salad, Ancho Puree and Poblano Cream


ENTREES
Hot and Hot Vegetable Plate: Local, Organic and Our Own 19.50

Simple Grilled Fish: Pompano with Vegetable Quinoa, Local 34.00
Mixed Greens and Charred Tomato Vinaigrette

Hickory Grilled Aged Beef Strip with Jumbo Asparagus, Spring Onions 29.00
And Wild Mushrooms

Hot and Hot Pork and Beans with Braised Collard Greens, Cracklin’ 26.50
Cornbread and Chow Chow

Oven Roasted Duck Breast on Crawfish, Tasso and Spring Onion Risotto 27.00
With Ham Hock Broth

Low Country Pirlou with Mediterranean Mussels, Clams, Homemade 28.00
Sausage, Shrimp and Carolina Gold Rice

Hot and Hot Shrimp and Grits with Country Ham, Fresh Thyme, 27.50
Tomatoes and Ver Jus

Wood Oven Roasted Organic Chicken on Panzanella Salad with Oven 29.00
Dried Tomatoes, Kalamata Olives, Radicchio and Goat Cheese

Sautéed Halibut on Local Tomato, Gilled Vidalia Onion and Avocado Salad 33.00
With Basil Lime Vinaigrette

Bucatini Pasta and Porcini Mushrooms with Guanciale, Parmesan Cheese 27.00
and Baby Arugula


DESSERTS

Elton’s Chocolate Soufflé with Crème Anglaise 9.00

Hot and Hot Doughnuts: Espresso Cream and Brittle, Bavarian Cream 8.50
Filled and Chocolate-Orange Glazed

White Chocolate and Raspberry Bread Pudding with Raspberry Puree 8.50
And White Chocolate Sauce

Trio of Ice Creams: Peach, Lemon and Blueberry with Homemade Cookies 8.00

Raspberry Sorbet with Saffron Simple Syrup and Cardemom Tuille 8.50

Hot and Hot Chocolate Sampler Platter 12.00


This is a SAMPLE MENU only.
Our menu changes daily to incorporate the best that each season has to offer.
We use local, organic produce, farm raised meats and wild, American shrimp.

CHEF/OWNERS: CHRISTOPHER AND IDIE HASTINGS

Our menu changes daily to incorporate the best that each season has to offer.
We use local, organic produce, farm raised meats and wild, American shrimp.

Split Dishes Subject to a $4.00 charge. NO SEPARATE CHECKS.

*Parties of Six or More Will Be Charged An 18% Gratuity.

We use local, organic produce and farm raised meats. This is a sample menu of our menu that changes nightly.