Bistro Starters

Small Plates

Crab Cakes, with creamy lemon chive drizzle | nine

Angry Cape Romaine Clams, steamed clams in white wine butter sauce, cherry peppers, tomato,

basil | fifteen (over pasta as entree, eighteen)

Bomber Shrimp, crispy fried shrimp, spicy glaze | ten

Brie En Crout, candied walnuts, caramelized apples & cranberry compote, brie cheese lavash | ten

Bruschetta, spicy broccoli rabe, gruyere cheese | eight

Coquilles St. Jacques, scallops, mushrooms, breadcrumbs, white wine, gruyere cheese sauce | eleven

Charcuterie, variety of house cured meats and pickled vegetables with pimento cheese and

lavish crackers | twelve

Flatbread, pickled beets, watercress, walnut crusted goat cheese crouton, balsamic syrup | eight

Classico Flatbread, classico sauce, basil, fresh mozzarella | nine

 

Soup 

French Onion Soup, butter toasted crouton, gruyere cheese | six

Low Country She Crab Soup, crab, heavy cream, paprika, sherry | nine

Cauliflower Puree, caramelized apples, gruyere cheese, prosciutto | eight

Oyster Stew, with rosemary | nine

Pumpkin Bisque, buttermilk creme fraiche, pumpkin seed oil | eight

 

Salad

Caesar, romaine, shaved parmesan, herbed crouton, caesar dressing | eight

Wedge, iceburg wedge, blistered grape tomatoes, blue cheese & bacon crumbles, blue cheese dressing or house

vinaigrette  | nine

Wild Mushroom, arugula, wild mushrooms, warm Benton’s bacon vinaigrette | eight

Oyster, mixed greens, fried cornmeal crusted oysters, sour cream & chive drizzle | nine

Roasted Fennel, arugula, gorgonzola, prosciutto, pear vinaigrette | eight

Bistro Entrees

Field

Bistro Chicken, prosciutto wrapped chicken roulade filled with sundried tomatoes, basil and boursin cheese served over artisanal pasta with mushrooms, spinach and classico sauce | nineteen

Herb Rubbed Filet (6oz), braised kale, smashed horseradish cauliflower, tomato confit, white truffle demi | twenty-nine

Grilled Pork Tenderloin, wild mushrooms, broccoli rabe, gruyere polenta | nineteen

Not Your Mama’s Meatloaf, beef, veal, pork meatloaf, pimento cheese grits, haricot verts, red pepper

ketchup | fourteen

Osso Buco, risotto, root vegetables | twenty-two

Flat Iron Steak, roasted fennel, fingerlings, rosemary dijon mustard, smoky onion bourbon jus | twenty-two

Seared Duck Quarter, caramelized apples, butternut squash, wild rice, blackberry demi | twenty-two

Veal Burger, Benton’s bacon, spinach, madeira ketchup, brie, brioche roll, sweet potato fries | fifteen

Lamb Porterhouse, shitake mushrooms, roasted fennel, spinach, wild rice, orange demi | twenty-eight

 

Fleet

Shrimp & Grits, ratatouille, fried green tomatoes, grits | nineteen

Pan Seared Scallops, wheat berries, butternut squash, cranberries, apple puree | twenty-three

Peanut Crusted Tuna “Pad Thai”, with rice noodles, carrots, spinach, and peanuts |  twenty-five  

Crab Cakes, sweet corn, leeks, tomato, roasted red pepper jam | twenty-five

Apricot Glazed Crispy Flounder, served over creamy grits and sauteed spinach, apricot glaze | twenty-two

Lobster Mac & Cheese, lobster and orzo tossed in a lobster bisque | twenty-nine

Seafood Stew, shrimp, scallops, clams, oysters, fish, escarole, tomato, cheese tortellini | twenty-four

 

Vegetarian

Butternut Squash Ravioli, brown butter sage sauce | fourteen

Tomato Eggplant Tartlets, with pecorino sauce | fourteen