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Dinner Menu

fish

Crab Cakes

Lemon beurre blanc, field greens, citrus vinaigrette, charred red onions

Small — 17, Large — 34

17/34

Charleston Shrimp & Rice Grits

Rice middlins, bacon lardons, scallions, shrimp, cremini & shiitake mushrooms

Small — 14, Large — 26

14/26

Pan-Seared Scallops

Pickled strawberry-jalapeno salsa, arugula & fennel salad with white balsamic vinaigrette pistachio dust

Small — 16, Large — 30

16/30

*Mahi

Cucumber gazpacho, pickled celery & red onion, chive oil, ancient grain

7 oz — 28

28

*Fin Fish Program
100% Local & Sustainable

prime

*Bone-In Ribeye

Red wine demi-glace, confit potatoes, roasted mushrooms

28 oz — 48

48

*Filet Mignon

Espresso crusted, fingerling potatoes, marinated tomatoes and asparagus, carmelized onions, balsamic glaze

8 oz — 38

38

raw

Tuna Poke

Sushi rice, pickled ginger, scallion, cucumber, avocado, tiger liche

12

Caribsea Roll

Maki “roll” of the day

Small – 12, Large – 18

12/18

local favorites

Baked Oysters

Green Tabasco butter, Thom’s collards, béchamel, bacon lardons

Six — 14

14

Crab Dip

Lump crab, cream cheese, Old Bay, red pepper soufflé, pita points, bacon lardons

12

*Steak Diane

Beef shoulder tender, confit “Lyonnaise” potatoes, cognac cream sauce

24

Blackened Shrimp & Scallops

Gorgonzola cheese sauce

14

Shrimp Scampi

Linguine pasta, scampi butter & parmesan, grilled ciabatta crostini

26

Linguine Bolognese

Beef Bolognese with grilled ciabatta crouton

24

green

Simple Salad

Mixed field greens, fried goat cheese crouton, cherry tomato, balsamic vinaigrette

9

Wedge Salad

Iceberg lettuce, lardons, shaved onion, craisins, walnuts, gorgonzola, peppercorn dressing

10

Keith's Salad

Iceberg lettuce, cherry tomatoes, cucumber, shaved red onion, green bell pepper, cheddar cheese, chopped eggs, bacon bits. Choice of ranch, blue cheese, or 1000 Island.

add chicken – 4, add shrimp – 8
add scallop – 9, add crab cake – 14

All prices on this menu are subject to change without notice.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. Guests may choose a cook-to temperature on select items and consume at your own risk.

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