Full Wine List
Half Bottles
Wine By The Glass
Signature Cocktails
Refined
Tasting + À la Carte Menus

Explore Executive Chef Marc Collins’ menu that offers classic dishes with a modern twist, capturing the essence of contemporary cuisine in a historic Charleston setting. The menu showcases two inventive tasting menus—each thoughtfully curated to highlight bold flavors, seasonal ingredients, and dynamic textures—alongside a refined à la carte selection. Whether you choose a multi-course tasting experience or prefer to build your own journey, we hope you appreciate the creativity, passion, and culinary artistry that define every plate.

TASTING MENUS

ASHLEY TASTING MENU

$135 / With wine pairings $225

BREAD SERVICE

Anadama Bread, Pepitas, Roasted Butternut Squash Butter

PALMETTO PURPLE SWEET POTATO GNOCCHI

White Cheddar, Sage, Mushroom

CHILLED MAINE LOBSTER

Aguachile, Garlic Crema, Roasted Pearl Onions, Herb Oil, Toasted Panko

VEAL BLANQUETTE

Fennel Bell Pepper Tart, Celeriac, Clementine, Chervil

SICHUAN DUCK

Smoked Leek, Carrot, Cranberry Port Demi-Glace

A STUDY OF VANILLA

Vanilla Custard, Valrhona Opalys Mousse, Vanilla Wafers, Dark Chocolate Vanilla Bean

COOPER TASTING MENU

$135 / With wine pairings $225

BREAD SERVICE

Anadama Bread, Pepitas, Roasted Butternut Squash Butter

62° STOREY FARMS EGG

Roasted Beets, Arugula, Spicy Pecan Mayo, Mulled Pear, Sweet Potato Chips

FOIE GRAS CUSTARD

Matcha, Pistachio, Parmesan, Grapefruit, Berry Mostarda

SEA BASS

Cauliflower Chowder, Pancetta, Brown Butter, Capers

MASHIMA RANCH BEEF - GF

Potato Pave, Carrots, Roasted Peanuts, Leek Oil, Sauce d’ Arachide

SEASONAL SOUFFLÉ—DIRTY CHAI

Brown butter soufflé served with chai gelato and a mocha caramel sauce

For the full experience, we recommend ordering one of each tasting menu at the table—so you can share and savor every dish together.

A LA CARTE DINNER MENU

STARTERS

BERKSHIRE PORK TOAST

Celery Seed Brioche, Gruyere, Pickled Watermelon Radish, Apple Ginger Beurre Blanc
21

ROASTED BEET SALAD

Root Vegetables, Blue Cheese, Hazelnuts, Rice Wine Vinegar Beet Emulsion
17

CRAB ZEPPOLE

Blue Crab, Apple, Celery, Citrus, Frisee, Spicy Aioli, Dill Oil
20

DESSERT

APPLES AND NORMANDY CHEESE

St. Andre Profiteroles, Poached Apples, Crispy Prosciutto, Candied Sage
18

TRES LECHES FLAN

Gingerbread Cake, Miso Ginger Jam, Burnt Orange, Kalamansi
18

SEASONAL SOUFFLÉ—DIRTY CHAI

Brown butter soufflé served with chai gelato and a mocha caramel sauce
18

CHOCOLATE CRÉMEUX – GF

Peanut Butter Mousse, Roasted Banana Gelato, Peanut Brittle
18

Placeholder for a featured dinner dish

ENTREES

PRIME BEEF STRIPLOIN $62 - GF

Potato Pave, Carrots, Roasted Peanuts, Leek Oil, Sauce d’ Arachide
62

CATCH OF THE DAY $59 - GF

White Acre Pea Cream Stew with Smoked Trout, Spinach & Artichokes
59

GROUPER - GF

Butternut Squash, Peppers, Benne Seed Oil, Coconut Water Fumet, Cilantro Butter
58

BROKEN ARROW ANTELOPE - GF

Polenta, Figs, Meredith Farm Cheese, Turnip Greens, Romesco Sauce
60

Anadama Bread
SICHUAN DUCK square crop
Back to Top

Executive Chef Marc Collins
Executive Pastry Chef Ashley Cardona
Executive Sous Chef Christian Zehntner