We're sorry, this seating is at capacity. If you would like to be added to our waiting list, please contact Becky Moran at 803-777-8225.
Menu for August 31, 2017
Asparagus and asiago - Tender asparagus and asiago cheese wrapped in flaky phyllo dough; served with a cucumber and dill sauce
She crab bisque - A rich crab bisque made in the classic low-country style using crab roe, lump crab, and finished with a splash of dry sherry
Salads (choice of)
Peach - Fresh peaches atop arugula with bleu cheese and dressed in a simple red wine and balsamic vinaigrette
House - A blend of lettuces garnished with tomato, English cucumber, carrots, and toasted walnuts; served with your choice of house-made dressing
Entrées (choice of)
Filet mignon - Beef tenderloin grilled to your preference and finished with a port reduction sauce and accompanied by salt-roasted fingerling potatoes atop beer-braised mustard greens
Red snapper - Baked red snapper filet lightly seasoned with French sea salt and lemon, then finished with a roasted tomato and corn compote. Served with wild rice and sautéed vegetable medley
Duck - Seared duck breast finished with a cherry demi-glace and served with salt-roasted fingerling potatoes atop beer-braised mustard greens
Desserts (choice of)
Turtle cheesecake - New York style cheesecake with chocolate fudge and covered with caramel. Finished with chopped pecans
Chocolate walnut pie - Our house signature dessert of chopped walnuts, semisweet chocolate chips, and a sweet, syrupy filling
Please bring your confirmation email with you to the dinner. This will serve as your entry ticket.