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

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 lavash crackers | ten

Flatbread, prosciutto, fig, cranberry, arugula, forgonzola, spiced walnuts | nine

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

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

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

Bistro Entrees

Field

Bistro Chicken, prosciutto, sundried tomatoes, basil and boursin cheese stuffed chicken 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 , pimento cheese grits, haricot verts, red pepper ketchup | fourteen

Osso Buco,  root vegetable risotto | twenty-two

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

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

 

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-five

 

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 2014 Fall Menu Starters

2014 Fall Menu Entrees