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

Cornmeal Focaccia, Roasted Carrot Butter, Paprika Oil

SMOKED TROUT SALAD

Hakurei Turnips, Tarragon Apple Butter, Cucumber, Rye Croutons, Dill Oil, Buttermilk Sauce

FRIED BRIE

Poached Apricot & Onion Coulis, Basil Pesto

DUCK CONFIT CRÊPE

Foie Gras, Adobo Hollandaise, Creamed Corn, Charcoal Crêpe

BROKEN ARROW RANCH ANTELOPE*

Fried Green Tomato, Butter Braised Conch Peas, Jimmy Red Bourbon Carolina BBQ Sauce

PINEAPPLE UPSIDE-DOWN SOUFFLÉ

Caramelized Pineapple, Dark Rum Anglaise, Cherry Ice Cream

COOPER TASTING MENU

$135 / With wine pairings $225

BREAD SERVICE

Sourdough Epi Pretzel, Roasted Carrot Butter, Paprika Oil

CORIANDER CURED HAMACHI

Fennel Purée, Black Garlic, Pink Pineapple Vinaigrette, Grapes, Marcona Almonds, Vadouvan

ROYAL RED SHRIMP n’ GRITS

Carolina Gold Rice Middlins, Chèvre, Ham Hock Gravy

SMOKED STOREY FARMS CHICKEN

Potato Pave, Parsley Velouté, Blackberry Gel

MISHIMA RESERVE BEEF

Cauliflower Leek Purée, Rosemary Poppy Seed Potatoes, Red Chimichurri

CHOCOLATE “OLD FASHIONED”

Bottled In Bond Bourbon Chocolate Mousse, Red Currant, Chocolate Sponge Cake, Cocoa Nib Praline, Vanilla Ice Cream

We are unable to offer substitutions for allergies or dietary restrictions. 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

GIGLIO RICCIO PASTA

Jumbo Lump Crabmeat, Vanilla Roasted Tomatoes, Goat Cheese, Pepitas, Basil Beurre Blanc
28

PEAR AND ARCADIA LETTUCE SALAD - GF

Pickled Shallots, Dried Cranberries, Hazelnuts, Carrots, Champagne Pear Vinaigrette
20

SOUTHERN GRILLED CHEESE

Pimento Cheese Mousse, Grilled Brioche, Prosciutto, Kaluga Caviar, Cured Yolk Powder
39

DESSERT

STRAWBERRIES AND HONEYED ORANGES

Greek Yogurt Cheesecake, Milk Crumb, Strawberry Ice Cream, Grand Marnier Anglaise
18

KEY LIME KISS

Graham Cracker Cake, Lime Gel, Toasted Meringue, Blackberry Ice Cream
18

PINEAPPLE UPSIDE-DOWN SOUFFLÉ

Caramelized Pineapple, Dark Rum Anglaise, Cherry Ice Cream
18

CHOCOLATE COCONUT DELIGHT

Coconut Mousse, Flourless Chocolate Cake, Chocolate Feuilletine, Dulce Chantilly Cream, Chocolate Ganache
18

Placeholder for a featured dinner dish

ENTREES

PRIME BEEF TENDERLOIN - GF

Cauliflower Leek Purée, Rosemary Poppy Seed Potatoes, Red Chimichurri
52

CATCH OF THE DAY - GF

Low Country Minestrone, Sorghum Berries, Field Peas, Greens, Parmesan Clam Broth
44

SUMAC ROASTED SWORDFISH - GF

Unicorn Grits, Pineapple Green Tomato Relish, Piquillo Pepper Mayo
43

DRY AGED DUROC PORK CHOP

Char Sui, Spicy Garlic Broccolini, Crispy Onions, Sweet Potato Beurre Blanc
45

Anadama Bread
SICHUAN DUCK square crop
Back to Top

Executive Chef Marc Collins
Sous Chef Christian Zehntner