Starters Sharing 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

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

Coquilles St. Jacques

scallops, mixed mushrooms, breadcrumbs, white wine, gruyere cheese sauce | eleven

Charcuterie

variety of house cured meats, pickled vegetables, pimento cheese, lavash | ten

Flatbread

prosciutto, fig, cranberry, arugula, gorgonzola, spiced walnuts | nine

Classico Flatbread

classico sauce, basil, fresh mozzarella | nine

 

Soup 

Colossal French Onion Soup

butter toasted crouton, gruyere cheese | seven

Low Country She Crab Soup

crab, heavy cream, paprika, sherry | nine

Cauliflower Puree

caramelized apples, gruyere cheese, prosciutto | eight

 

Salad

Caesar

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

Wedge

iceburg, blistered grape tomatoes, blue cheese & bacon crumbles | nine

Wild Mushroom

arugula, wild mushrooms, warm Benton’s bacon vinaigrette | nine

Roasted Fennel

arugula, gorgonzola, prosciutto, pear vinaigrette | nine

Field

Bistro Chicken

prosciutto, sundried tomatoes, basil and boursin cheese stuffed chicken over artisanal pasta with mushrooms, spinach and classico sauce | nineteen

aHerb Rubbed Filet (6oz)

braised kale, smashed horseradish cauliflower, tomato confit, white truffle demi | twenty-nine

aGrilled Pork Tenderloin

wild mushrooms, broccoli rabe, gruyere polenta | nineteen

Osso Buco

root vegetable risotto | twenty-six

Flat Iron Steak

roasted fennel, spinach, fingerlings, rosemary dijon mustard, smoky onion bourbon jus | twenty-two

Meatloaf

beef, veal, pork, pimento cheese grits, broccoli rabe, red pepper ketchup | fourteen

Gourmet Angus Burger

Benton’s bacon, spinach, madeira ketchup, brie, brioche roll, sweet potato fries | twelve

Butternut Squash Ravioli

brown butter sage sauce | fourteen

Tomato Eggplant Tartlets

with pecorino sauce | fourteen

Sea 

Shrimp & Grits

andouille sausage, fried green tomatoes, pimento cheese grits | twenty

Pan Seared Scallops

served over 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

served over sweet corn, leeks, tomato, orzo pasta with a roasted red pepper jam | twenty-five

Apricot Glazed Crispy Flounder

served over creamy grits and sauteed spinach, apricot glaze | twenty-two

Lobster Mac & Cheese

pasta with lobster in a brandy gruyere cheese sauce | twenty-five