Our Menus
Executive Chef Orlando Pagán creates custom menus daily, for an ever-evolving, always uncommon, dining experience. The following are recent examples, giving a small taste of what may be in store.
- BITES (enjoy all)
- Baked Oyster Black Truffle Glacage, Spinach
- Steamed Bun Korean BBQ Duck, Fermented Peppers
- Agedashi Tofu Kimchi, Mushroom Dashi
- Regiis Ova Supreme Caviar 85 per ounce Crisp Duck Fat Potato, Traditional Accompaniments
- FIRST
- Seared Diver Scallops Ramps, Fava Beans, Billi Bi
- ENTREE
- Dry Aged Beef Tenderloin Spring onions, Hakurei turnips, Black garlic and Truffle jus
- "Everything" Pain de Mie Nutritional Yeast, Seaweed Salt
- DESSERT
- Grits Cake “Tres Leches” Salted caramel popcorn, Black sesame tuile caramel-bourbon Ice Cream
- About Our signature experience featuring a 4-Course Tasting Menu for $75 per person. Wine pairings are available for an additional price, beginning at $55 per person.
- Please call us 72 hours prior to your reservation at 843.817.7311 if you have any allergies or dietary concerns.
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
- See Chef's Table page for details. For parties of 6-12; Advance reservations required. Book via Resy.
- SAMPLE "COMMON" MENU
- Asparagus Salad Burrata Cheese, Radishes, Black Truffle Vinaigrette
- Sweet Pea Agnolotti Hen of the Wood Mushrooms, Fava Beans, Spring Onions
- Grilled Dry Aged Beef Tenderloin Baby Artichokes, Black Garlic, Sauce Bordelaise
- Bitter Sweet Chocolate Crémeux Burnt Sorghum Ice Cream, Local Strawberries
- Inquire about your custom experience for up to 20 guests
- SAMPLE "WILD" MENU
- Anson Mill Farro Verde Arancini Preserved Meyer Lemon Aioli
- Ricotta Cavatelli Morel Mushrooms, Green Garlic, Fava Beans
- “Peking Duck” Style Baked Quail Ansons Mill Farro Verde, Spring Onions, Pea Tendrils
- 30 Days Aged NY Strip Early Spring Vegetables Tart,Pickled Ramps, XO Sauce
- Hazelnut Praline Black Walnuts, Satsuma Orange
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
- SNACKS
- Alcapurrias de Carne Root Vegetables Dumpling Stuffed with Ground Beef
- Bacalaitos Cod Fritter with Cilantro and Roasted Garlic
- Tostones con Salmorejo de Cangrejos Plantain with Blue Crab Stew
- FIRST
- Mofongo Relleno con Guisado de Mariscos Mashed Plantains Stuffed with Local Seafood
- ENTREE
- “Mar y Tierra” Arroz con Gandules y Pernil Asado Pan-Seared Wreckfish with Roasted Pork, Rice, and Pigeon Peas
- DESSERT
- Chef Orlando’s Mom’s Flan de Queso
- Buñuelos de Yuca en Almíbar
- Coquito
- ABOUT 4-course Tasting Menu, $85 per person
- Executive Chef Orlando Pagán celebrates his Puerto Rican roots with a pop-up dinner series on the last Sunday of the month throughout summer.
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
- The Plumed Serpent 24 Casamigos Anejo, Pama, Lime, Cilantro
- Daisy Time 16 Vodka, St. Germain, Yellow Chartreuse, Mint
- Cherry Robbers 15 Gin, Vanilla Infused Vermouth, Rose, Lemon
- Pink Peppercorn Paloma 16 Tequila, Giffard Rhubarb, Grapefruit
- Dr. Steinberg’s Old Fashioned Old Fitzgerald, Bitters, Smoke
- Spring Sangria 13 Blueberry Wine, Vodka, Lime
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
- Revelry Gullah Cream Ale 8
- Freehouse Green Door IPA 8
- Westbrook White Thai 8
- Palmetto Huger Street IPA 8
- Cooper River Golden Ale 8
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness