LUNCH

Lunch Menu | Dinner Menu | Dessert Menu

APPETIZERS


Spring Chowder
With Potato, Bacon, Leeks And Shiitake Mushrooms
9.50

Shrimp & Grits
Fresh Carolina Shrimp With Anson Mills
‘Charleston Gold’ Rice Grits, Shellfish Emulsion
13.50

Mediterranean Plate
White Bean Hummus, Olives, Roasted Peppers, Caper Berries, Pita
13

Mushroom Fondue
Raclette And Gruyere Fondue With
Sautéed Mushrooms And Multigrain Crostini
12

SALADS
(+H/A Free Chicken to Any Salad For $5.50)
(+Fresh (5) Shrimp to Any Salad For $7.00)


Blue Bottle Salad
Mixed Field Greens, Sliced Grapes, Toasted Hazelnuts,
Shaved Manchego, Red Wine And Honey Vinaigrette
10

Beet Salad
Roasted Gold And Chiogga Beets, Blood Orange Gel,
Navel Oranges, Goat Cheese, Cider Vinaigrette
12.50

Goddess
Hydroponic Butterhead, Radish, Carrot, Apple,
Pumpkin Seeds, Cucumber, Green Goddess Dressing
11

Main Course…

DAYBOAT SCALLOPS
Seared Sea Scallops, Sautéed Spinach,Roasted
Fennel, Baby Carrots, Caper Beurre Blanc
22.50

GRIGGSTOWN CHICKEN BREAST
Pan Roasted Chicken Breast, Snap Peas, Roasted
Mushrooms, Pommes de Pommes Puree, Chicken Jus
19.50

STEAK FRITES
Pan Roasted Angus Beef Sirloin, French
Fries, Mixed Greens, Shallot Herb Butter
21

SEASONAL QUICHE
Asparagus and Gruyere Quiche with Crispy
Yukon Gold Potatoes And Mixed Greens
13

TUNA MELT
Fresh Yellowfin Tuna Salad with Tomato &
Gruyere on Toasted Sourdough, French Fries
14.50

BB Burger
8oz Grilled Burger Topped With Blue Cheese
And Truffle Aioli, Lettuce, Tomato, Pasta Salad
15

Carbonara
Linguine Pasta, Bacon, Garlic, Cream, Parmesan, Egg Yolk
18

Seafood Burger
Pan Seared Mousseline Of Salmon, Scallops And Crab
On Toasted Brioche Bun With Mustard Aioli And Pasta Salad
14




UPDATED 10/11/16