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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

Laminated Brioche, Lemon Chive Butter

KALUGA CAVIAR

Cauliflower Mousse, Toast, Scallion Oil, Corn Crema, Espelette

FARROE ISLAND SALMON

Daikon Radish Salad, Szechuan Tomato Tea, Uni Butter

DUCK BREAST

Asparagus, Elderflower Pink Peppercorn Strawberries, Duck Jus, Tarragon Middlins Porridge

LAMB CHOPS*

Spring Pea Puree, Berbere Crust, Smoked Eggplant Hash, Basil

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

Laminated Brioche, Lemon Chive Butter

CELERIAC & TRUFFLES

Pistachios, Pickled Mustard Seeds, Dill, Yuzu Truffle Vinaigrette

ROYAL RED SHRIMP

Grits Croutons, Cucumber Pearls, Petit Tomatoes, Stracciatella Cheese Mousse

BROKEN ARROW RANCH WILD BOAR SAUSAGE

Buttered Turnip Puree, Dijon, Chow Chow, Green Apple Pinot Noir Syrup

MISHIMA RESERVE BEEF*

Caramelized Shallot, Wilted Spinach, “Waffle Fries”, Roasted Carrot Demiglace

STRAWBERRY SHORTCAKE SOUFFLÉ

Vanilla Bean Soufflé, Grand Marnier Ice Cream, Strawberry Syrup

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

HOUSE MADE CAVATELLI

Benton’s Ham, Truffle, Broccoli, White Cheddar
21

CITRUS ARUGULA SALAD

Oranges, Grapefruit, Marcona Almonds, Manchego Cheese, Prosciutto, Avocado Balsamic Vinaigrette
20

LABELLE FARMS FOIE GRAS

Kumquat Marmalade, Charred Onion Meringue, Benne Seed Angel Food Cake
29

DESSERT

MASCARPONE CHEESECAKE

Pistachio Pound Cake, Fresh Raspberries, Chantilly Cream
18

TRES LECHES FLAN

Tropical Fruits, Coconut Genoise, Mango Jam, Passion Fruit Gel
18

STRAWBERRY SHORTCAKE SOUFFLÉ

Vanilla Bean Soufflé, Grand Marnier Ice Cream, Strawberry Syrup
18

CHOCOLATE CRÉMEUX – GF

Peanut Butter Mousse, Roasted Banana Gelato, Peanut Brittle
18

Placeholder for a featured dinner dish

ENTREES

1855 BEEF TENDERLOIN*

Caramelized Shallot, Wilted Spinach, “Waffle Fries”, Roasted Carrot Demiglace
62

CATCH OF THE DAY - GF

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

DILL-MARINATED GROUPER - GF

Smoked Butter Whipped Blue Potatoes, Creamed Corn Sauce, Trinity Relish
58

BROKEN ARROW ANTELOPE - GF

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

Anadama Bread
SICHUAN DUCK square crop
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Executive Chef Marc Collins
Sous Chef Christian Zehntner