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)
(+Faroe Island Salmon 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…

Monkfish
Pan Roasted Monkfish, Potato Leek Cake,
Spaghetti Squash, French Beans, Verjus Nage
20

Griggstown Chicken
Butternut Squash Farroto, Caramelized
Brussels Sprouts, Chicken Jus
19.50

Beef Bourguignon
Pan Roasted Beef Filet Tips, Turnips, Marble
Potatoes, Baby Carrots, Mushrooms
21

Seasonal Quiche
Mushroom And Swiss Quiche With
Sautéed Potatoes And Mixed Greens
13

Toasted Cubano
Crispy Pork Belly And Ham With Gruyere, Pickles
And Mustard On Toasted Sourdough, Pasta Salad
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