Our own hearty variety simmered with fresh herbs and spices drizzled with cilantro cream.
Our daily inspiration from farm-fresh ingredients.
Fresh garden greens topped with black beans, grilled corn, avocado, pepper Jack cheese, seasonal veggies, tossed with our jalapeno honey mustard.
Bibb lettuce, oven-roasted plum tomatoes, soft-boiled farm egg and bacon strips tossed in a roasted shallot-bacon vinaigrette and finished with toasted bread crumbs.
Tuna tossed in lemon, parsley and caper vinaigrette on a bed of fresh garden greens with roasted new potatoes, green beans, roasted plum tomatoes, olives, and farm-fresh soft-boiled eggs with toasted bread crumbs.
Grilled chicken, fresh roasted corn salsa, tortilla strips with wild greens in a light lime vinaigrette.
Leaf spinach tossed with spicy walnuts, bleu cheese crumbles, red grapes, Gorgonzola dressing.
Plump breast of chicken herb-breaded, sauteed, topped with caesar brushed romaine leaves, fried capers and roasted tomato with garlic croutons.
Fresh Atlantic salmon and tiger shrimp pan-seared in a dijon cream sauce, tossed with sauteed greens, cherry tomatoes and homemade pasta garnished with shaved romano.
Filled with 3 cheeses and lightly pan-fried, topped with a daily sauce, served with fresh garden greens.
Pasta ribbons tossed in a garlic cream surrounded by chargrilled button mushrooms, sweet red bell peppers, pineapple, Roma tomatoes, kale, served over our charred poblano pesto.
New and yummy, seasoned with fresh herbs, topped with melted cheddar cheese, grilled jalapenos and roasted red pepper aioli on an onion bun.
Beer-battered and dusted with cornmeal, then pan-fried, topped with crispy bacon, grilled onions, our Vidalia bacon dressing.
Scrumptious, bacon-filled, ultimate comfort dish, grilled and served on local bread with caramelized onions, melted Monterey Jack, chipotle remoulade.
A favorite, simple but delicious, well seasoned, chargrilled to temperature with melted white cheddar, caramelized onions, our house dill pickles and grilled Roma on a fresh onion bun.
Our home-made beans simmered in spices then made into a scrumptious patty, grilled with avocado slice, cotija cheese, chipotle remoulade and salsa Fresca.
This chick is still spicy, plump chicken breast chargrilled and topped with melted Monterey Jack cheese, sweet ancho chili and grilled tomatoes on an onion roll with salsa Veracruz, our tribute to R.A. Miller.
Tender pulled pork and roasted button mushrooms rolled into a grilled flour tortilla with sauteed spinach, cotija cheese blend and charred poblano pistou, served with our signature black beans with salsa Fresca and cilantro creme fraiche.
The daily special, our seasoned egg batter filled with garden-fresh ingredients and baked in our homemade crust, served with a mesclun salad.
Shredded roasted chicken marinated in a spicy southwestern tomato sauce, rolled in a flour tortilla with poblano peppers, grilled onions, Jack cheese.
Tender pulled pork in a spicy hominy stew simmered with fire-roasted tomatoes, chilis and sweet potatoes, served with a fried egg, sour cream, fresh lime and tortilla strips, topped with salsa verde.
Rich crab tossed with roasted sweet peppers, rolled in sourdough crumbs, then sauteed to plump perfection, finished with a red pepper aioli, served with a wild green salad.
Green tomatoes battered in cornmeal, sauteed and served with our signature Vidalia bacon dressing, a southern classic.
Two tender crab cakes grilled to perfection garnished with balsamic salad and drizzled with red pepper aioli.
Griddled julienned potatoes, stuffed with roasted five onion salad and feta cheese, served with a bacon vinaigrette and topped with a fire-roasted tomato jam.
Succulent house-braised pork belly seared with an adobo glaze on crostini, garnished with fresh tomato and herb salad.
Tender tiger shrimp grilled and served with charred corn salsa, Monterey Jack cheese, drizzled with chipotle remoulade and cilantro crema.
Our hearty vegetarian soup, simmered with fresh herbs and spices, topped with salsa fresco, cilantro Creme Fraiche.
Whole garden-fresh romaine leaves brushed with our signature caesar dressing with grilled croutons and garnished with fried capers.
Oven-roasted sweet potatoes and pickled red onion tossed with a chiffonade of kale in our homemade goddess dressing with toasted parmesan bread crumbs.
A fresh mix of leafy garden greens topped with seasonal produce and a homemade dressing of your choice.
Fresh Atlantic salmon lightly crusted with horseradish, topped with a fennel-cucumber salad and served with sauteed horseradish crusted sauteed kale seasoned with lemon caper over mashed sweet potatoes.
Tender pork shoulder marinated in garlic and citrus, rolled with house-made chorizo, slow roasted 6 hours, seared on grill and served in rich au jus over creamy grits, sauteed kale topped with roasted pineapple salsa and trio of parsley verde, chipotle remoulade and ancho chile.
A resort classic. Fresh-grilled Atlantic salmon on a bed of Charlestonian grits with a dijon caper sauce.
An old signature. Plump double chicken breast stuffed with a medley of cheeses, topped with walnut-honey drizzle, served with veggies and creamy grits.
Butcher's favorite cut. Tender hanger steak crusted with pilancillo and cracked black pepper, chargrilled, served over our sour cream Yukon mash with chili-parmesan dusted corn on the cob, topped with salsa verde and charred tomato butter.
Boneless short rib roast slow-braised with fresh herbs served with au jus, sour cream mashed potatoes, topped with salsa veracruz and fried shallot.
A new twist on a southern favorite. Fresh farm-raised trout dredged in our savory cornbread and pan-fried until perfectly golden, served with jalapeno tartar, creamed corn grits and chargrilled okra.
Green chili grit cakes topped with honey-roasted squash, grilled kale, Brussel, broccoli and kohlrabi salad with spicy cactus vinaigrette, served over bed of signature black beans finished with chipotle remoulade and cotija cheese.
Our own twist on a favorite. Mouth-watering confit of chicken with house pasilla BBQ layered over our seasoned black beans with green chili grit cakes and sauteed kale topped with avocado crema, salsa fresca and tortilla strips. yum!
Stuffed plump with charred poblano, fresh-grilled pineapple, applewood smoked bacon and feta cheese, with a bourbon balsamic reduction, sweet potato mash and sauteed greens.
Chicken breast baked in a bag with our fresh pasta ribbons, seasonal greens, herb-roasted tomatoes, topped with white cheddar cheese and a Dijon cream.
Plump tiger shrimp sauteed with rich bacon lardons tossed with fresh pasta ribbons in a black pepper cream sauce and garnished with fresh romano cheese.
Carmelized fresh jalapenos and Vidalia onion with oven-roasted sweet potato and seasonal squash tossed with bucatini pasta toasted Parmesan bread crumbs. A new staff favorite.
Seared gourmet bacon meatloaf served over green chili grit cakes with adobo red chili sauce, two sunny side eggs topped with salsa verde and chipotle fire-roasted tomato with charred corn salsa.
Pulled roasted chicken in a pasilla enchilada sauce served over black beans and chargrilled sweet potatoes with 2 poached eggs topped with pickled red onion and salsa fresca drizzled with creme fraiche.
Corn tortillas topped with a duo of fried eggs over our signature black beans layered with fire-roasted tomato chipotle sauce, grilled kale with cactus vinaigrette topped with parsley verde, charred corn salsa, cotija cheese and avocado crema.
Feta, scallions, Monterey Jack and cheddar melted with crispy bacon and roma tomatoes, stuffed into one of our plump omelettes topped with roasted tomato salsa.
A sunday special filled with garden fresh ingredients and served with a mesclun salad.
Fresh spinach, button mushrooms, sweet roasted red peppers and feta cheese stuffed into a plump omelette and garnished with our homemade tomato jam.
2 any way you like 'em, served with grilled new potatoes, crispy applewood-smoked bacon and one of our homemade scones.
Challah toasted in egg batter, then grilled to perfection, topped with poached eggs, button mushrooms, fresh spinach, artichokes and feta with our homemade roasted tomato sauce.
Our Charleston-style grits topped with fresh sautéed shrimp and smokey house-made chorizo in a rich roasted tomato broth.
Our signature batter, griddled crispy with the day's fresh fruit topping.
Egg dipped challah bread baked with layers of rich ricotta and today's flavors.
A rich crab cake stuffed with roasted sweet peppers and rolled in sourdough crumbs on grilled challah bread, topped with a poached egg and roasted red pepper aioli.
Our house-roasted pulled pork seasoned with a hint of chili and tossed with golden potatoes, topped with a duo of fried eggs and garnished with cilantro cream.
Fresh Atlantic salmon sauteed with shrimp then tossed with homemade pasta ribbons, greens and cherry tomatoes in a dijon cream.
Bibb lettuce, oven-roasted plum tomatoes, soft-boiled farm egg and bacon strips tossed in a roasted shallot-bacon vinaigrette with toasted bread crumbs.
Oven-roasted sweet potatoes, tomatoes, pickled red onion tossed with chiffonade of kale in our homemade goddess dressing with toasted parmesan bread crumbs.
