Grill 225

Baguette crouton and warm Gruyère cheese.

Served with a cornbread muffin.

Lightly fried calamari, pan-tossed with sautéed peppers, white wine and garlic butter.

French snails, cremini mushroom caps and garlic butter with toasted kasseri cheese.

Broiled oysters topped with local seasoned spinach and hollandaise sauce.

Baked jumbo shrimp with garlic butter, Italian bread crumbs and Parmesan cheese.

Wild Atlantic octopus with arugula, feta and heirloom cherry tomatoes.

Fresh cold water lobster served with dijon tarragon aioli.

Stone ground pimento cheese grits, sharp mustard, anf blueberry-leak chow chow.

Lemon vinaigrette arugula, horseradish aioli, balsamic drizzle, shaved merlot cheese and grilled baguette.

Seared pork belly with stone-ground pimento cheese grits, sharp mustard, anf blueberry-leak chow chow.

Tuna tartare, lump crabmeat and avocado with lemon chile oil.

5 wild-caught jumbo shrimp served with cocktail sauce for traditional garnishes.

Colossal lump crabmeat served with cocktail sauce and traditional garnishes.

Colossal lump crabmeat with spicy aioli in a crispy fried onion ring cup over arugula.

Organic greens, chipped pecans, tomatoes and ginger soy vinaigrette.

Balsamic reduction, Roquefort dressing, green onion and applewood-smoked bacon.

Chopped romaine lettuce, tomatoes and herbed croutons with shaved Parmesan cheese.

Chiffonade romaine and iceburg lettuces, diced tomatoes, smoked bacon, red onion, candied walnuts and cranberry vinaigrette.

Spiced walnuts, Roquefort cheese and mandarin orange vinaigrette.

Spiced walnuts, Roquefort cheese and mandarin orange vinaigrette.

Wild-caught jumbo shrimp with applewood-smoked bacon cream sauce over southern stone-ground grits.

Meyer lemon caper beurre blanc.

Edamame purèe, julienne vegetable slaw, benne seed and ginger aioli.

Seared with tarragon shiitake mushrooms, foie gras medallion and black cherry brandy sauce.

Lobster tarragon cream and pineapple relish.

Seared with tarragon shiitake mushrooms, foie gras medallion and black cherry brandy sauce.

Center cut, 50 days wet aged.

Filet mignon stuffed with Roquefort cheese wrapped in applewood-smoked bacon with port wine reduction.

Filet mignon, sliced foie gras with truffled Bearnaise, Parmesan cheese and fig demi-glace.

USDA prime bone-in veal chop stuffed with prosciutto and provolone in a shallot shiitake mushroom reduction.

Oven-roasted double breast of chicken with artichokes, sun-dried tomatoes and fresh herbs in natural jus.

Baked Roma tomatoes, spinach, fresh herbs, mozzarella and feta cheeses in a flaky pie crust served with fresh tagliatelle pasta, roasted garlic, fresh basil and olive oil.

Eggplant, squash, zucchini, cannellini beans, heirloom mushrooms and vegan mozzarella.

Remoulade sauce.

Feta and Parmesan cheeses.

Buttermilk blue cheese.

Jalapeño and cheddar.

Roasted garlic and basil.

Served with Boursin cheese.

Come with orange and soy.

Served with warmed Havarti cheese.

Organic greens, chipped pecans, tomatoes and ginger soy vinaigrette.

Roquefort dressing and applewood-smoked bacon.

Lightly fried stone-ground grits in panko bread crumbs with lobster tarragon cream sauce.

French snails, cremini mushroom caps and garlic butter with toasted Kasseri cheese.

Broiled gulf oysters topped with local seasoned spinach and hollandaise sauce.

Lightly fried calamari, pan-tossed with sauteed peppers, white wine and garlic butter.

Lemon vinaigrette arugula, horseradish aioli, balsamic drizzle, shaved merlot cheese and grilled baguette.

Selection of duck pate, capicola, soprosetta, and serrano cured meats with bellavitano merlot, camembert white stilton and Sardinian pecorino cheeses.

Baguette crouton and warm Gruyere cheese.

Served with cornbread.

Chilled jumbo shrimp served with cocktail sauce and traditional garnishes.

Colossal lump crabmeat served with cocktail sauce and traditional garnishes.

Stone ground pimento cheese grits, sharp mustard and blueberry-leak chow chow.

Dill creme fraiche and braised spinach.

Meyer lemon caper beurre blanc and grilled asparagus.

Wild-caught jumbo shrimp with applewood-smoked bacon cream sauce over southern stone-ground grits.

Tuna tartare, lump crabmeat and avocado with lemon chile oil.

Goat cheese, fried green tomato medallions and spicy tomato sauce.

Lobster tarragon cream, sautéed asparagus and pineapple relish.

Italian bread crumbs, tomato sauce and chopped Caesar salad.

Bbaked Roma tomatoes, spinach, fresh herbs, mozzarella and feta cheeses in flaky pie crust with a mesclun salad and warm bacon vinaigrette.

Thinly sliced turkey breast with Granny Smith apples and warm brie cheese with cranberry mayonnaise on a toasted baguette.

Large flaky croissant served with chopped jumbo shrimp, diced celery and dill creme fraiche.

Sauteed Vidalia onions and sherried Parmesan mushrooms.

Chiffonade romaine and iceberg lettuces, diced tomatoes, smoked bacon, red onion, candied walnuts and cranberry vinaigrette. Add chicken, 3 jumbo shrimp, chilled colossal crab for an additional charge.

Romaine lettuce, cherry tomatoes, shaved Parmesan cheese with Caesar dressing and baguette crouton. Add chicken, 3 jumbo shrimp, chilled colossal crab for an additional charge.

Buttermilk fried chicken, avocado, sliced strawberries, spiced walnuts and goat cheese over mesclun greens with creamy Vidalia onion dressing.

Chopped jumbo shrimp with celery, fresh dill, frisee, cottage cheese and sliced strawberries.

Diced tomatoes, spinach, mushrooms, cheddar cheese and a balsamic mesclun salad. Add 5 oz. USDA prime petite filet mignon for an additional charge.

Fresh from our bakery and grilled to a golden brown with apple raisin compote.

A melange of cantaloupe, honeydew, and fresh strawberries.

An array of fresh-baked pastries and sliced fruit with butter and preserves.

Centercut, 50 days wet aged.

2 chops.

Jalapeno and cheddar.

Orange and soy.

Creamed spinach and warm havarti cheese.

Boursin cheese.

Sugar fired bananas, caramel ice cream and warm caramel sauce.

Smooth vanilla custard and fresh berries with an almond tuile cookie.

Cloud-like chocolate mousse on macadamia nut fudge with strawberries and warm ganache.

Baked rich chocolate cake served with raspberry compote and warm chocolate ganache.

Chilled vanilla-scented créme fraîche with fresh local berries.

Chantilly and vanilla creams layered between flaky pistachio puff pastry with local berries.

Organically farmed cream cheese with macerated fresh blueberries and chantilly cream.

Almond marzipan cream and granny smith apples baked in a flaky tart shell served with vanilla bean ice cream.

Phyllo wrapped walnut filling served with cinnamon ice cream and local honey.

South Carolina peaches baked with a crunchy cinnamon topping and vanilla bean ice cream.

Cinnamon dough fritters drizzled with warm local honey, dusted with powdered sugar and served with vanilla bean ice cream.

Paleo pear and cashew nut tart with Medjool date crust and vegan coconut blackberry ice cream. Non dairy, sugar-free and gluten-free.

Salted caramel, red currant compote and benne seed wafe.

Cinnamon dough fritters drizzled with warm local honey, dusted with powdered sugar and served with vanilla bean ice cream. Serves 4-6 guests.

Chef's selection of Bellavitano Merlot, Camembert White Stilton and Sardinian Pecorino cheeses with truffled apple chutney, sliced fruits and gourmet crackers. Per guast.

Strawberry ice cream and raspberry sorbet layered onto a candied peanut cake with a meringue crust flambeed tableside.

Traditional bananas foster flambéed tableside and served with cinnamon ice cream.