Seasonal Menus
Fall 2024
APPETIZERS
Menus are developed around seasonally and locally available ingredients. Our seafood is sourced from Mt. Pleasant Seafood on Shem Creek. We use Marsh Hen Mill and Charleston Favorites stone ground grits. Local rice from Carolina Plantation is used in our recipes. Vegetables come from local farmers and are purchased at local markets.
OCEAN
PICKLED SHRIMP
Citrus, Fennel
FRIED OYSTERS
Sweet and Sour Sauce
CRAB CAKES
Sweet Pepper Jam Aioli
CITRUS CEVICHE
White Fish, Orange, Lime, Lemon, Red Onion, Cilantro, Jalapeno
EARTH
ENGLISH’S PIMENTO CHEESE
Fire Roasted Red Peppers, Extra Sharp Cheddar Cheese, Garlic, Mayonnaise
GRILLED HALLOUMI AND BEETS
Orange Rosemary Glaze, Halloumi, Baby Beets
SMOKED SWEET POTATO AND APPLE CROSTINI
Garlic Fried Baguette, Smoked Sweet Potato Puree, Granny Smith Apples, Cherry Tangerine Reduction
ROASTED POBLANO PUMPKIN HUMMUS
Fire Roasted Poblano Peppers, Pumpkin Puree, Tahini, Garlic, Cumin, Warm Pita
LAND
CHICKEN N’ BISCUITS
Mama’s Fried Chicken, Buttermilk Biscuits, Homemade Apple Butter
BEEF CARPACCIO
Brasstown Beef, Quail Eggs, Arugula, Shaved Parmesan, Kettle Chips and Capers
PROSCIUTTO WRAPPED PEARS
Smoky Pecans, Goat Cheese, Cranberry Glaze
CARAMELIZED ONION BACON DIP
Caramelized Onions, Applewood Bacon, Cashews, Cider Vinegar, Celery, Carrots
SALADS
CHARRED CITRUS WITH HONEYED CHAMPAGNE VINAIGRETTE
Orange, Grapefruit, Arugula, Fried Fennel, Pistachios and Goat Cheese
APPLE KALE SALAD
Lacinato Kale, Roasted Apples, Vermont Cheddar, Smoky Nutmeg Pecans, Shallot Cinnamon Vinaigrette
CLEMSON BLUE, PEAR AND MEDJOOL DATES
Roasted Pears, Greens, Clemson Blue Cheese, Dates, Herbed Orange Vinaigrette
PEPITA HARVEST SALAD
Mixed Greens, Roasted Butternut Squash, Pepita, Goat Cheese, Pecans, Sherry-Tarragon Vinaigrette
BABY BEET AND QUINOA SALAD
Baby Beets, Arugula, Orange Toasted Quinoa, Walnuts, Rosemary Vinaigrette
KALE CAESAR
Shaved Parmesan, Croissant Croûtons, Lacinato Kale, Caesar Dressing
ENTRÉES
SEAFOOD
PINEAPPLE SORGHUM GLAZED FISH
Seared Local Fish with Pineapple Glaze, Sorghum and Date Roasted New Carrots, Pistachios, Carolina Gold Rice
FISH AND GRITS
Stone Ground Cheddar Grits, Local Fish, Tomato Confit, Cripsed Applewood Bacon, Scallions
PAN SEARED LOCAL FISH
Orange Pan Sauce, Blackened Sweet Potato Mash, Butter Wilted Rainbow Chard
BLACKENED LOCAL FISH
Blackened Fish, Bacon Roasted Brussel Sprouts, Browned Butter Carolina Gold Rice
MEATS
STEAK ‘n POTATOES
Seared NY Strip, Balsamic Butter, Pan Crisped Garlic Potatoes, Roasted Broccoli
BLACKBERRY BEEF FILET
Blackberry Glazed Filet, Butternut Sage Gnocchi, Roasted Brussel Sprouts
ROASTED CHICKEN BREAST
Sesame Ginger Pan Sauce, Mascarpone Lime Sweet Potatoes, Browned Butter Broccoli Rabe
BLACKENED CHICKEN WITH RISOTTO
Winter Squash Risotto, Blackened Chicken Breast, Garlic and Browned Butter Spinach
MAPLE APPLE SKILLET SEARED PORK CHOPS
Bacon Cheddar Grits, Maple Syrup, Cider Braised Apples, Blistered Brussels Sprouts
PORK TENDERLOIN
Honey Balsamic Roasted Golden Beets, Red Onions, Brussels Sprouts, and Rosemary Smashed Potatoes
DESSERT
DOUBLE CHOCOLATE BUNDT
Cacao Noel Chocolate Bundt, Dark Chocolate Ganache, Raspberries
APPLE GALETTE
Honeycrisp and Granny Smith Apples, Cheddar Pastry, Burnt Cinnamon Caramel
LEMON TART
Meyer Lemon Curd, Gingersnap Crust, Toasted Meringue
GINGERBREAD POUND CAKE
Lavender Syrup, Orange Vanilla Bean Chantilly Cream
BANANA PUDDING
Mema’s Banana Pudding, Nilla Wafers, Cinnamon Whipped Cream
ESPRESSO BOURBON BREAD PUDDING
Bourbon Sauce, Mocha Ice Cream
