Lowcountry Dining In Downtown Charleston | Circa 1886

A Refined

Dining Experience

Explore Executive Chef Marc Collins’ menu that offers classic dishes with a twist and showcases two tasting menus curated with imagination and a focus on combining flavors and textures to elevate each dish into superb art. Whether you opt for one of the Tasting Menus or the freedom of our A la Carte selection, we hope you will appreciate the passion and creativity that our culinary team pours into every plate.

Full Wine List

Half Bottles

Wine By The Glass

Specialty Cocktails

TASTING MENUS

ASHLEY TASTING MENU

$130 / With wine pairings $220

SOUP & SANDWICH
Open Face Brioche Lobster “Roll”, Chives, Lobster Bisque

ARCTIC CHAR
English Peas, Poached Garlic Bechamel, Fingerling Potato Chips, Meyer Lemon

FRIED POULET ROUGE
Caviar, Gold Leaf, Preserved Roma Tomato, Pickle Buttermilk Dressing

LAMB CHOPS
French Onion Potato Napoleon, Asparagus, Black Garlic Demiglace, Butterless Hollandaise

APPLE COBBLER SOUFFLÉ
Cinnamon Soufflé, Caramel Apple Ice Cream, Vanilla Anglaise

COOPER TASTING MENU

$130 / With wine pairings $220

FOIE GRAS TORCHON “BRULEE”
Peach Cider Curd, Toasted Pecans, Finger Lime, Basil

BLUE CRAB SALAD
Pineapple Sorbet, Cucumber, Radish, Romesco Sauce, Tequila Vinegar Gel, Cilantro, Tortilla Crisps

BERKSHIRE PORK
Gnocchi, Smoked Paprika Tomato Sauce, Manchego, Truffle Crema

WAGYU BEEF
Garlic Butter Whipped Potatoes, Petite Vegetables, Smoked Foie Gras Demiglace

CHOCOLATE & PEARS
Chocolate Truffle Cake, Port Poached Pears, Grand Marnier Toffee Sauce, Vanilla Ice Cream, Blood Orange Gel

*Substitutions & dietary restrictions can not be accommodated on tasting menus*

A LA CARTE DINNER MENU

STARTERS

CRISPY PORK BELLY
Fennel Slaw, Pork Glace, Aubergine Puree, Pickled Mustard Seed
25

PETITE CAESAR SALAD
Sourdough Crisps, Storey Farms Hard Egg, White Anchovy Dressing, Beet Mousse, Parmesan
18

ASPARAGUS RISOTTO
Carolina Gold Rice, Charred Asparagus, Piquillo Pepper Coulis, Mushroom Bacon, Ossau-Iraty
21

ENTREES

DUCK FAT ROASTED BEEF TENDERLOIN
Garlic Butter Whipped Potatoes, Petite Vegetables, Smoked Foie Gras Demiglace
60

SEA SCALLOPS
Carolina Gold Rice Middlins, Tomato Confit, Haricot Verts,
Olive Oil Cured Olives, Vanilla Barigoule Sauce – GF
48

GROUPER
Pepitas, Cotija, Sofrito, Butternut Squash Ravioli, Chipotle Lime Beurre Blanc
49

BROKEN ARROW ANTELOPE
Anson Mills Pencil Cob Grits, Brussels Sprouts, Mushroom Duxelle, Red Currant Port Gastrique
55

Dessert

CARROT CAKE BAKED ALASKA
Cream Cheese Gelato, Honey Meringue, Golden Raisin Compote, Passion Fruit Gel
17

PECAN PIE
Milk Chocolate Bavarian, Caramelized Pecans, Dark Chocolate Sauce
18

APPLE COBBLER SOUFFLÉ
Cinnamon Soufflé, Caramel Apple Ice Cream, Vanilla Anglaise
18

SWEET POTATO CAKE
Deep-fried Sweet Potato Cake, Vanilla Creme Fraiche, Brown Butter Powder, Toasted Marshmallow Ice Cream
16

*Vegetarian options are available upon request.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please inform our staff of any dietary restrictions you may have prior to ordering.

A 20% Service Charge will be added for parties of five or more.

Dinner Menus

TASTING MENUS

ASHLEY TASTING MENU

COOPER TASTING MENU

A LA CARTE DINNER MENU

STARTERS

ENTREES

Dessert

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

Dinner Menus

TASTING MENUS

ASHLEY TASTING MENU

COOPER TASTING MENU

A LA CARTE DINNER MENU

STARTERS

ENTREES

Dessert

Executive Chef Marc CollinsExecutive Pastry Chef Ashley CardonaExecutive Sous Chef Christian Zehntner

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