Lowcountry Dining In Downtown Charleston | Circa 1886

A Refined

Dining Experience

Explore Executive Chef Marc Collins’ menu that combines some Lowcountry favorites like Shrimp N’ Grits and 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.

Reserve a Table

Specialty Cocktails

Half Bottles

Wine By The Glass

Tasting Menus

Ashley Tasting Menu

$120 / With wine pairings $195

Southern Grilled Cheese
Pimento Cheese Mousse, Grilled Brioche, Prosciutto, Paddlefish Caviar

Truffle Risotto
Toasted Hazelnut & Lemon Parsley Crunch, Chive Oil

Pan Seared Grouper
Ginger Butter, Baby Bok Choy, Smoked Salmon Wonton, Tomato Lemongrass Broth

Sous Vide Pork Belly
Annatto, Crispy Egg Yolks, Blood Orange Gel, Asparagus, Radish, Raclette Velouté

Seasonal Soufflé
House-made Ice Cream and Accompaniments

Cooper Tasting Menu

$130 / With wine pairings $220

Crab Salad
Mango Mousse, Roasted Pepper, Garlic Parmesan Crostini, Chive Oil

Foie Gras Flan
Corn Glace, Pickled Pearl Onion, Pistachios, Matcha Lime Popcorn

Lobster Tail
Asparagus Arancini, Lobster Bechamel, Basil Oil, Fennel

Prime Beef Short Rib
Yogurt Mashed Potatoes, Coriander Carrots, Mushroom Cap, Beet, Celery, Truffle Spice

Chocolate and Coffee
Valrhona Dark Chocolate Ganache, Coffee Creme, Patisserie, Malted Vanilla Cream, Chocolate Chiffon

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

A La Carte Menu

Starters

Cauliflower & Trumpet Mushroom Soup
Valencia Almonds, Parsley Pistou, Porcini Powder – GF
15

Romaine Heart Salad
Corn, Crispy Rice, Carrots, Scallions, Cucumber, Tomatoes, John’s Island Dressing
16

Shrimp N' Rice Grits
Cabbage Leaves, Goat Cheese, Smoked Ham Hock Gravy – GF
19

64°C Storey Farms Egg
Toasted Brioche, Crème Fraiche Velouté, Smoked Trout Roe, Pea Shoots, Bee Pollen, Honey
18

Entrees

Beef Tenderloin
Parsnip Custard, Kale, Pickled Mustard Seed, Beef Lardons, Apple Demiglace, Fingerling Potatoes – GF
60

Cornmeal Crusted Flounder
Sea Island Peas, Vanilla Tomato Raisins, Crab Rice Cake. Collard Green Sauce – GF
49

Pan Seared Grouper
Ginger Butter, Baby Bok Choy, Smoked Salmon Wonton, Tomato Lemongrass Broth
48

Maple Leaf Farms Duck Breast
Brussels, Strawberry Jam, Truffle Grits, Orange, Rosemary Beurre Blanc – GF
48

Dessert

Peanut Butter & Banana Gateaux
Banana Cake, Salted Caramel, Peanut Butter Mousse, Chocolate Miso Ganache
14

Buttermilk Pie
Poached Apples, Almond Cream, Apple Celery Sorbet
14

Seasonal Soufflé
House-made Ice Cream and Accompaniments
16

Chocolate and Coffee
Valrhona Dark Chocolate Ganache, Coffee Creme, Patisserie, Malted Vanilla Cream, Chocolate Chiffon
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 Menu

Starters

Entrees

Dessert

Executive Chef Marc Collins
Executive Pastry Chef Ashley Cardona

Dinner Menus

Tasting Menus

Ashley Tasting Menu

Cooper Tasting Menu

A La Carte Menu

Starters

Entrees

Dessert

Executive Chef Marc CollinsExecutive Pastry Chef Ashley Cardona

Leaving So Soon?

Sign up for exclusive offers and future deals

Executive Chef Marc Collins
Executive Pastry Chef Ashley Cardona