Dinner Sustainably farmed, house-butchered meats; farm-to-table produce; South Carolina seafood; housemade dressings, sauces and desserts. Crafted by Executive Chef Wesley Fulmer, formerly of James Beard Award-winning kitchens in New Orleans and Philadelphia. Curbside pickup available – no substitutions.
Lunch Local farm-to-fork salads and soups; hand-carved sandwich meats; vegetarian and hot entrée offerings from shrimp and fish to steak, pork and duck.Tuesday - Friday
Brunch Bacon-infused Bloody Marys; Bellinis; fresh biscuits and breakfast sandwiches; local, organic eggs and fruit; house-smoked salmon and meats; Adluh Stone Ground grits; soups and salads.Saturday - Sunday