BUTTER FISH

BUTTER FISH

35

Charleston Gold Rice, Braised Swiss Chard, Crawfish Étouffée

HAZELNUT CRUSTED RACK OF LAMB

HAZELNUT CRUSTED RACK OF LAMB

46

Gouda Pencil Cobb Grits, Orange Maple Glazed Baby Carrots, Sweet Mustard Demi

RED CURRY COCONUT BRAISED SHORT RIB

RED CURRY COCONUT BRAISED SHORT RIB

36

Purple Potato Purée, Haricot Vert, Natural Jus

CHEF’S BREAKFAST

CHEF’S BREAKFAST

MKT

Chef’s Daily Feature

MEATLOAF WELLINGTON

MEATLOAF WELLINGTON

27

Loaded Potato Casserole, Braised Collard Greens, Honey Hot Sauce Gravy

PRIMAL CUTS

PRIMAL CUTS

Ribeye / 43
Tenderloin / 42

All Served with Hasselback Potatoes & Choice of Sauce:
Chimichurri • Gorgonzola Fondue • Caramelized Onions & Mushrooms