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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 ANTELOPE

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

MISHIMA RESERVE BEEF

Coriander Roasted Beets & Potatoes, Summer Squash Puree, Beef Bacon Demi

STRAWBERRY SHORTCAKE SOUFFLÉ

Vanilla Bean Soufflé, Grand Marnier Ice Cream, Strawberry Syrup

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

HOUSE MADE CAVATELLI

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

CITRUS ARUGULA SALAD - GF

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

KEY LIME KISS

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

BEEF TENDERLOIN - GF

Coriander Roasted Beets & Potatoes, Summer Squash Puree, Beef Bacon Demi
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
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Executive Chef Marc Collins
Sous Chef Christian Zehntner