Caught off the Beaufort Coast, marinated with Cilantro-lime and local honey and served with roasted Yukon gold potatoes, asparagus, red pepper slaw and a tangy apricot sauce

Raised sustainably in Asheville NC... we will serve it with a traditional brown butter sauce, sauteed spinach and Adluh™ grit cake

A traditional and arromatic curry of sweet onions, garlic, turmeric, coriander and cumin and succulent shrimp. Plated with rice and sautéed spinach

Pan-seared George's Bank scallops with local vine ripe tomatoes, corn, butterbeans, and citrus butter sauce

Fresh calamari, flash-fried and dusted with crushed pecans and romano cheese, served with a sween onion remoulade

Green tomatoes coated with a mixture of cracked cornmeal and lightly seasoned flour, deep fried and served with a chipotle cream sauce

Fresh crab meat and spinach combined in a creamy mornay sauce served with toasted garlic crisps

Stone Ground Adluh™ grits topped with creek shrimp, andouille sausage and tasso gravy

Authentic low country recipe made with lump and claw crabmeat served with sweet onion remoulade and hominy salsa

"Southern Caviar" house-made with aged white cheddar, with toast points

Fried shrimp with spicy pepper sauce

“Pimento Cheese” House-made with aged white cheddar, served with toasted garlic crisps

Sushi grade tuna with avocado and soy lime dressing

Gulf oysters seared in a cast iron skillet with our Rockefeller sauce and parmesan cheese. Served with toasted garlic crisps

Fresh lump crab meat in a rich, creamy soup served with a spoonful of sherry on the side

An original Orleans recipe with shrimp, crawfish, mahi, okra, etc.

Iceberg, vine ripe tomato, and bacon tossed with ranch dressing and Dukes® mayonnaise

Crispy romaine, house-made Caesar dressing, seasoned croutons and grated parmesan

Spring mix with candied pecans, bleu cheese, dried cranberries and house made vinaigrette

Iceberg wedge with creamy bleu cheese dressing, candied pecans, applewood bacon and vine ripe tomatoes

Lightly seasoned and topped with thyme-garlic butter

Charbroiled filet topped with homemade pimento cheese

Our most marbled steak, lightly seasoned or blackened

USDA Choice & aged to our specifications

Stone Ground Adluh™ grits topped with creek shrimp, andouille sausage and tasso gravy

Lump and claw crabmeat, breaded and “skillet-grilled” served with garlic smashed potatoes, sautéed green beans, sweet onion remoulade and roasted corn salsa

Fresh pan-seared Tilapia with a shrimp and crab cream sauce served with garlic smashed potatoes and sautéed green beans

Served with roasted Yukon gold potatoes, succotash of sweet corn, butter beans and vine ripe tomatoes with a citrus butter sauce

Fresh teriyaki marinated Tuna Steak seared with a sesame seed crust and drizzled with a ginger mustard aioli. Served with garlic smashed potatoes and fired spinach

Fresh Mahi-Mahi topped with shrimp and crabmeat in a wine butter sauce served with garlic smashed potatoes and sautéed green beans

An original recipe: Apalachicola oysters and shrimp in a tasso shrimp cream sauce. Served in a sizzling skillet with toast points and creamy grits

Fresh salmon fillet with blackened shrimp and scallops in a creamy Mornay sauce served with sauteed Adluh™ grit cakes and sautéed green beans

Served with Roasted Yukon Gold Potatoes, Grilled Asparagus and Teriyaki Glaze

Airline chicken breast topped with sautéed spinach, sun dried tomatoes and goat cheese served with mashed potatoes and finished with a roasted garlic butter sauce

Ravioli with sautéed spinach and vine ripe tomatos in a rich portabella mushroom broth

Fillets of flounder breaded in our special firecracker seasoning and served with creamy grits, tortilla slaw and special firecracker sauce

Crispy flounder, Charleston crab cakes and fried shrimp served with tortilla slaw and French fries

A half pound of Apalachicola oysters with seasoned fries, tortilla slaw and homemade tartar sauce

Lightly breaded in our seasoned flour served with a house-made cocktail sauce with seasoned fries and tortilla slaw

Boneless catfish breaded in our special salt and pepper seasonings served with fries, tortilla slaw and tartar sauce

We are proud to serve fresh baked panella bread and it is our pleasure to offer a complimentary bowl of our signature Collard Greens to share homestyle.

Homemade Gooey chocolate fudge cake, vanilla ice cream, hot fudge and whipped cream

Made fresh in house, our traditional Key Lime Pie is topped with fresh whipped cream

White vanilla bean cheesecake with a caramelized sugar topping, vanilla wafer crust, and topped with fresh berries and strawberry sauce

With a sweet potato-pecan biscuit crust, served with vanilla ice cream