Roasted tomatoes, arugula fresh mozzarella, basil, and a balsamic glaze served on ciabatta bread with French fries.

Served with a sweet potato croquette and topped with a teriyaki reduction.

Flash fried grouper served on sliced brioche bread, roasted tomatoes, frisce lettuce, sliced pickles, and topped with jalapeno tartar.

Topped with basil, caesar dressing, heirloom tomatoes, parmesan crisp, anchovies, and croutons.

Grilled beef tenderloin served on flour tortillas with shredded mozzarella, pico de gallo, lettuce, and jalapenos remoulade.

Coleslaw, pickled carrots, sweet chili, and chipotle crema.

Coleslaw, pickled carrots, sweet chili, and chipotle crema.

Sashimi grade tuna and lightly blackened, seared topped with mango salsa, and radicchio sriracha aioli.

Slow braised short ribs, topped with jalapeno slaw, kc BBQ sauce, fried onions, and sriracha.

Served on a bed of arugula, topped with a cognac demi sauce and shaved parmesan cheese.

Taza falafel, hummus, pickled cucumber, pickled shallots, kalamata olives, and tomato jam served with warm pita bread.

Fried to perfection and served with cocktail sauce and a jalapeno remoulade.

Topped with pickled baby bok choy, julienned carrots, and sriracha aioli.

Seasoned with szechuan peppercorn and grated parmesan. Served with hoisin dipping sauce.

Wasabi aioli and creamy ponzu.

Served with a sweet potato croquette, and topped with a teriyaki reduction.

Cajun jumbo lump crab cake served with a potato croquette and topped with a lemon burr blanc.

Organic fried green tomatoes stuffed with a herb goat cheese and roasted red pepper coulis.

Toasted French baguette, whipped herb goat cheese, cold smoked salmon, dill honey mustard, and tomato jam.

Served with mediterranean san marzano tomato sauce and crispy basil.

Served on a flour tortilla, stuffed with peppers, mozzeralla and mushrooms, topped with sliced avocado, and cajun remoulade.

Topped with basil, caesar dressing, heirloom tomatoes, parmesan crisp, anchovies, and croutons.

Roasted bartlett pear, mixed field greens, port wine vinaigrette, crisp goat cheese croquette, and topped with candied walnuts.

Mixed field greens, heirloom tomatoes, avocado, roquefort bleu cheese crumble, tossed in a Dijon balsamic vinaigrette, and topped with a 6 oz steak.

Vine ripe heirloom tomatoes, burrata cheese, topped with a balsamic reduction, and olive oil.

Mixed field greens, roasted beets, fennel, butternut squash, and toasted walnuts, tossed in a papaya vinaigrette.

Mixed greens, arugula, shallots, spiced cashews, oranges, and feta cheese, tossed with satsuma vinaigrette.

Wedge, vine ripe heirloom tomatoes, chopped boiled egg, bleu cheese, smoked bacon, and shallots.

Mixed greens and chopped romaine, red onion, avocado, roasted corn, egg, and heirloom tomatoes, tossed in secret housemade vinaigrette and topped with feta cheese.

Chopped iceberg, romaine, and field greens, topped with black olives, roasted tomatoes, prosciutto dust, artichokes, and dubliner cheese mixed in a creamy Italian dressing.

Stone ground grits.

Served with homemade flour tortilla chips.

6 pcs and on the half shell.

6 pcs, applewood smoked bacon, spinach, parmesan, and pernod.

6 pcs, andouille, parmesan, and tabasco.

Chicken breast, with garlic potato puree, sauteed Southern green beans maple glazed corn muffin, and finished with a rustic country white gravy.

Classic Shepards pie with shredded slow braised boneless short rib and topped with cheddar bacon potato puree.

Sauteed maine lobster and gulf shrimp, tossed with a garlic white wine herb broth with concasse tomatoes, and chiffonade basil over spaghetti.

Served with pancetta hash, gf julienne vegetables, finished with a lobster, and shrimp ragout.

Sashimi grade gf tuna seared to perfection, served with a wasabi risotto, and sauteed baby bok choy with a ginger soy broth.

Potato puree, shiitake mushrooms, and asparagus in a shallot cognac sauce.

Cajun Alfredo served with button mushrooms, spinach, sun dried tomatoes, tossed in a Cajun Alfredo sauce on a bed of fettuccine, and topped with parmesan and cheese.

Goat cheese potato gf puree, spinach, and topped with a tomato beurre blanc.

Low country gravy, mixed chilis, stone-ground grits, caramelized onions, chorizo, heirloom tomatoes, andouille sausage, and bacon.

Broiled grouper served with creamy yukon gold potato wedges, sauteed spinach, and topped with a lemon cream sauce.

Crispy pan seared atlantic salmon, served with a vegetable medley over a bed of long grain rice, and tossed in a house made teriyaki sauce.

Roasted chicken served with gf saffron lentil rice pilaf and roasted corn.

Beef short rib, served with roasted butternut squash, and wild mushroom risotto.

Medley of vegetables, house made tomato sauce, ricotta, mozzarella, and parmesan cheese.

Applewood smoked bacon, tomatoes, lettuce, garlic aioli, cheddar cheese, and brioche with French fries.

Gruyere cheese, roasted grilled mushrooms, garlic aioli, and brioche with French fries.

Blackened Scottish salmon filet with bacon, lettuce, tomato, brie cheese, and a jalapeno remoulade finish on sliced brioche with French fries.

Fire grilled chicken breast and marinated in a peri peri sauce, topped with lettuce, tomato, fried jalapeno, avocado, and peri peri aioli.

Flash fried grouper served on sliced brioche bread, roasted tomatoes, frisce lettuce, sliced pickles, and topped with jalapeno tartar.

Smoked jalapeno coleslaw, gouda, crispy onions, and brioche bun with French fries.

Roasted tomatoes, arugula fresh mozzarella, basil, and a balsamic glaze served on ciabatta bread with French fries.

Thick marble rye, thinly shaved, house recipe corned beef, melted Swiss cheese, sauerkraut, and house made spicy Thousand Island sauce with French fries.

Avocado, spinach, tomatoes turkey bacon, pepper Jack cheese, and topped with a chipotle chili aioli.

Two slices of lightly toasted multigrain bread, roasted feta cheese, seasoned avocado, wild arugala, and topped with a lemon dill aioli.

Three cheese blend of Swiss, cheddar, and gouda on a toasted French brioche bread. Served with san marzano tomato basil soup.

100% vegetarian patty, on a brioche bun, with tomato, lettuce, and topped with Thousand Island sauce. Served with French fries.

Hand battered chicken breast served with onion straws and pepper Jack cheese, topped with a white BBQ sauce, and on Texas toast.

Seasoned with szechuan peppercorn and grated parmesan. Served with hoisin dipping sauce.

Wasabi aioli and creamy ponzu.

Served on a bed of arugula, topped with a cognac demi sauce, and shaved parmesan cheese.

Grilled beef tenderloin served on flour tortillas with shredded mozzarella, pico de gallo, lettuce, and jalapeno remoulade.

Cajun jumbo lump crab cake served with a potato croquette and topped with a lemon beurre blanc.

Coleslaw, pickled carrots, sweet chili vinaigrette, and chipotle crema.

Coleslaw, pickled carrots, sweet chili vinaigrette, and chipotle crema.

Sashimi grade tuna, lightly blackened, seared topped with mango salsa and radicchio sriracha aioli.

Slow braised short ribs, topped with jalapeno slaw, kc BBQ sauce,fried onions, and sriracha.

Served with a sweet potato croquette and topped with a teriyaki reduction.

Toasted French baguette, with whipped herb goat cheese, and cold smoked salmon, drizzled with dill honey mustard, and served with tomato jam.

Organic fried green tomatoes stuffed with a herb goat cheese and roasted red pepper coulis.

Served with mediterranean san marzano tomato sauce and crispy basil.

Taza falafel, hummus, pickled cucumber, pickled shallots, kalamata olives, and tomato jam served with warm pita bread.

Fried to perfection and served with cocktail sauce and a jalapeno remoulade.

Topped with pickled baby bok choy, julienned carrots, and sriracha aioli.

Served on a flour tortilla, stuffed with peppers, mozzeralla, and mushrooms, topped with sliced avocado and caiun remoulade.

6 pcs, andouille, parmesan, and tabasco.

6 pcs, applewood smoked bacon, spinach, parmesan, and Galiano.

6 pcs and on the half shell.

6 pcs, andouille, parmesan, and tabasco.

6 pcs and on the half shell.

16 pcs, applewood smoked bacon, spinach, parmesan, and galiano.

Tone Ground Grits.

Topped with basil, caesar dressing, heirloom tomatoes, parmesan crisp, anchovies, and croutons.

Roasted bartlett pear, mixed field greens, port wine vinaigrette, crisp goat cheese croquette, and topped with candied walnuts.

Mixed field greens, heirloom tomatoes, avocado, and roquefort bleu cheese crumble, tossed in a Dijon balsamic vinaigrette and topped with a 6 oz steak.

Vine ripe heirloom tomatoes, burrata cheese, topped with a balsamic reduction, and olive oil.

Mixed field greens, roasted beets, fennel, butternut squash, toasted walnuts, and tossed in a papaya vinaigrette.

Mixed greens, arugula, shallots, spiced cashews, oranges, and feta cheese, tossed with satsuma vinaigrette.

Wedge, vine ripe heirloom tomatoes, chopped boiled egg, bleu cheese, smoked bacon, and shallots.

Mixed greens and chopped romaine, red onion, avocado, roasted corn, egg, and heirloom tomatoes, tossed in secret housemade vinaigrette and topped with feta cheese.

Chopped iceberg, romaine, and field greens, topped with black olives, roasted tomatoes, prosciutto dust, artichokes, and dubliner cheese mixed in a creamy Italian dressing.

Served with pancetta hash, julienne vegetables, and finished with a lobster and shrimp ragout.

Served with sauteed broccolini, sweet potato graton, and topped with a mint demi glaze.

Served with a wasabi kisotto, sauteed baby bok choy with a ginger soy broth.

Broiled grouper served with creamy yukon gold potato wedges, sauteed spinach, and topped with a lemon cream sauce.

Sauteed maine lobster and gulf shrimp, tossed with a garlic white wine herb broth with concasse tomatoes and chiffonade basil over spaghetti.

8 oz meats by linz, chicago potato puree, asparagus, and shiitakes, topped with shallot cognac sauce.

Goat cheese potato puree wilted spinach and tomato beurre blanc.

Crispy pan seared Atlantic salmon, served with a vegetable medley over a bed of long grain rice, and tossed in a house made teriyaki sauce.

Served with button mushrooms, spinach, and sun dried tomatoes, tossed in a cajun alfredo sauce on a bed of fettuccine, topped with parmesan, and cheese.

Flash fried twin and French cut chicken breast with garlic potato puree, sauteed southern green beans, maple glazed corn muffin, and finished with a rustic country white gravy.

Low country gravy, mixed chilis, stone ground grits, caramelized onions, chorizo, heirloom tomatoes, andouille sausage, and bacon.

Served over a bed of angel hair pasta, and asparagus, topped with a lemon caper cream sauce.

Beef short rib. Served with roasted butternut squash and wild mushroom risotto.

Classic Shepards pie with shredded slow braised boneless short rib and topped with cheddar bacon potato puree.

Half roasted chicken served with saffron lentil rice pilaf and roasted corn.

Triple cream mac and cheese, crispy brussel sprouts, and St Louis BBQ sauce.

Medley of vegetables, house made tomato sauce, riccotta, mozzerella, and parmesan cheese.

Gruyere cheese, grilled mushrooms, French fries, and garlic aioli.

100% vegetarian patty, on a brioche bun, with tomato, lettuce, and topped with Thousand Island sauce. Served with French fries.

Berry compote.

Cinnamon sugar, chocolate, and creme fraiche.

Seasonal ice cream.

Grand marnier creme fraiche.

Multi layer cheesecake and bourbon caramel sauce.

Maple bacon ice cream caramel and bacon bits.

Classic New York cheesecake and grand marnier creme fraiche.

Topped with chocolate and creme fraiche.