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Dinner Menu

Fish

  • Crab Cakes s 22 / l 42

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

  • Charleston Shrimp & Rice Grits s 17 / l 28

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

  • MAHI MAHI 32

    Ancient grains, savory sweet potato yogurt sauce, sautéed kale, crushed peanuts

  • Scallops s 16 / l 28

    Lightly sautéed Swiss Chard & green apple, spiced pork belly, lemon curd preserves, pine nuts

Fin Fish Program 100% Local & Sustainable

Prime

  • *BONE-IN RIBEYE (28 oz) 58

    Red wine demi-glace, confit potatoes, roasted mushrooms

  • *FILET MIGNON ( 8 oz) 48

    Charred onion salt, fingerling potatoes (chateau butter), grilled asparagus, goat cheese compound butter

  • *Rack of Lamb s 21 / l 38

    Curry Seasoned, Tabouleh, Pepperoncini Chimichurri

Raw

  • *Caribsea Roll s 12 / l 24

    Maki “roll” of the day

  • Beef Tartare 12

    Kalamata olive, tomato, caper, onion, fried chickpeas, pita points, feta cheese

Local Favorites

  • BAKED OYSTERS (6) 14

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

  • Crab Dip 14

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

  • Blackened Shrimp and scallops 14

    Gorgonzola cheese sauce

  • *Caribsea Burger 16

    Bacon confit, caramelized onions, Gruyere cheese, roasted red bell pepper aioli, lettuce & tomato

  • *Steak Diane 32

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

  • SHRIMP SCAMPI 28

    Linguine pasta, scampi butter & Parmesan, grilled ciabatta crostini

  • LINGUINE BOLOGNESE 26

    Beef Bolognese with grilled ciabatta crostini

Green

  • SIMPLE SALAD 9

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

  • KEITH’S SALAD 10

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

  • Friseé Salad 11

    Asparagus tips, heirloom tomatoes, pine nuts, pesto vinaigrette, shaved Parmesan

*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.

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