starters
AHI TUNA PLATE | 14
sushi grade tuna, sesame, ginger, wasabi aioli
CAROLINA FRIES | full 16 | half 12
smoked pork, kale slaw, tomatoes, queso blanco, bbq sauce
BORDI | 20
crostini, seasonal meats & cheeses, nuts, jam
SHRIMP COCKTAIL | 15
1/2 dozen poached white shrimp, fresh horseradish cocktail sauce
CALAMARI | 16
crispy fried squid, fresh & pickled peppers with a trio of dipping sauces
MUSSELS | 12
PEI mussels sautéed with fennel, garlic, white wine, butter & scallions served with crostini
FISH TACOS | 12
three tacos on corn tortillas or with lettuce shells, grilled or fried fish of the day, salsa fresca, lime cabbage & Baja sauce
sushi grade tuna, sesame, ginger, wasabi aioli
CAROLINA FRIES | full 16 | half 12
smoked pork, kale slaw, tomatoes, queso blanco, bbq sauce
BORDI | 20
crostini, seasonal meats & cheeses, nuts, jam
SHRIMP COCKTAIL | 15
1/2 dozen poached white shrimp, fresh horseradish cocktail sauce
CALAMARI | 16
crispy fried squid, fresh & pickled peppers with a trio of dipping sauces
MUSSELS | 12
PEI mussels sautéed with fennel, garlic, white wine, butter & scallions served with crostini
FISH TACOS | 12
three tacos on corn tortillas or with lettuce shells, grilled or fried fish of the day, salsa fresca, lime cabbage & Baja sauce
Salad & soup
STRAWBERRIES & CHAMPAGNE | full 12 | half 7
Arugula, strawberries, goat cheese, walnuts & champagne vinaigrette
BEET & CITRUS | full 14 | half 8
lightly pickled local beets on a bed of mixed greens tossed in dill dressing, with citrus supremes and hazelnuts
CHARRED ASPARAGUS CAESAR | full 14 | half 8
charred asparagus tossed with baby kale, arugula, croutons, sunflower seeds, parmesan & caesar dressing
HEIRLOOM TOMATO | full 15 | half 8
local heirloom tomatoes on mixed greens with shaved radishes, cucumber, pickled rhubarb & lemon-thyme vinaigrette
SOUP DU JOUR | bowl 10 | cup 6
Arugula, strawberries, goat cheese, walnuts & champagne vinaigrette
BEET & CITRUS | full 14 | half 8
lightly pickled local beets on a bed of mixed greens tossed in dill dressing, with citrus supremes and hazelnuts
CHARRED ASPARAGUS CAESAR | full 14 | half 8
charred asparagus tossed with baby kale, arugula, croutons, sunflower seeds, parmesan & caesar dressing
HEIRLOOM TOMATO | full 15 | half 8
local heirloom tomatoes on mixed greens with shaved radishes, cucumber, pickled rhubarb & lemon-thyme vinaigrette
SOUP DU JOUR | bowl 10 | cup 6
graze classics
FRIED CHICKEN DINNER | 22
buttermilk brined chicken, Yukon mashed potatoes, green beans, pepper gravy
CURRY* | 18
marinated chicken, coconut, curry broth, tomato, onion, rice
*vegan option available
BOLOGNESE | 20
beef & pork ragout, pasta rigatoni, mozzarella
buttermilk brined chicken, Yukon mashed potatoes, green beans, pepper gravy
CURRY* | 18
marinated chicken, coconut, curry broth, tomato, onion, rice
*vegan option available
BOLOGNESE | 20
beef & pork ragout, pasta rigatoni, mozzarella
entrees
GROUPER | 28
pan seared grouper with salt roasted fingerlings, sautéed asparagus on spring onion soubise
SHRIMP & GRITS | 22
blackened white shrimp on dubliner cheddar grits with braised greens, lemon butter pan sauce & tabasco onions
ROAST QUAIL | 18
harissa spiced quail on dried fruit & nut studded couscous, with charred broccolini and lemon chutney
PORK TENDERLOIN | 22
seared tenderloin medallions with roasted turnips, carrots & beets with a orange hot-honey thyme
FILET MIGNON | 43
8 oz. filet on a bed of asparagus and yukon mashed potatoes with a red wine demi glaze
HARVEST BOWL | 16
sautéed kale, squash, zucchini, broccolini, snap peas, on with quinoa, with avocado, heirloom tomato & green goddess dressing
SALMON DONBURI | 26
broiled salmon rice bowl, with beech mushrooms, napa, wakame, scallions, radish, soft egg & dashi-soy reduction
pan seared grouper with salt roasted fingerlings, sautéed asparagus on spring onion soubise
SHRIMP & GRITS | 22
blackened white shrimp on dubliner cheddar grits with braised greens, lemon butter pan sauce & tabasco onions
ROAST QUAIL | 18
harissa spiced quail on dried fruit & nut studded couscous, with charred broccolini and lemon chutney
PORK TENDERLOIN | 22
seared tenderloin medallions with roasted turnips, carrots & beets with a orange hot-honey thyme
FILET MIGNON | 43
8 oz. filet on a bed of asparagus and yukon mashed potatoes with a red wine demi glaze
HARVEST BOWL | 16
sautéed kale, squash, zucchini, broccolini, snap peas, on with quinoa, with avocado, heirloom tomato & green goddess dressing
SALMON DONBURI | 26
broiled salmon rice bowl, with beech mushrooms, napa, wakame, scallions, radish, soft egg & dashi-soy reduction
BURGERS
CHEESE | 1 : American, cheddar, gouda, swiss, blue & goat
BURGER SUBSTITUTIONS : impossible burger, pulled pork, fried/grilled fish or chicken
CLASSIC BURGER | 14
burger, cheese choice, mushroom, caramelized onion, romaine, DV8 bun, side of house cut fries
LAMB BURGER | 18
topped with fig chutney, goat cheese & arugula, DV8 bun, side of house cut fries
CHEESE | 1 : American, cheddar, gouda, swiss, blue & goat
BURGER SUBSTITUTIONS : impossible burger, pulled pork, fried/grilled fish or chicken
CLASSIC BURGER | 14
burger, cheese choice, mushroom, caramelized onion, romaine, DV8 bun, side of house cut fries
LAMB BURGER | 18
topped with fig chutney, goat cheese & arugula, DV8 bun, side of house cut fries
Desserts
ROTATING OPTIONS IN HOUSE