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)
- Tomato Gazpacho Lobster, Roasted Garlic
- Chilled Oyster Summer Melon, Ham
- Local Shrimp Har Gaw Seabeans, Ginger
- Regiis Ova Supreme Caviar 95 per ounce Crisp Duck Fat Potato, Traditional Accompaniments
- FIRST
- Diver Scallops Sweet Corn Curry, Blue crab, Charleston Gold Rice
- ENTREE
- Aged Duck Torchon Add black wagyu beef for $65 Kimchi, Peanut, Natural Jus
- "Everything" Pain de Mie “Ranch” butter, seaweed salt
- DESSERT
- Apple Pie Creme Anglaise, Cinnamon 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 $75 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 18 Casamigos Anejo, Pama, Lime, Cilantro
- Spritz Veneziano 14 Aperol, Sparkling Wine, Orange
- Saint Bruno 16 Green Chartreuse, Rum, Lime
- Vesper 15 Homesteader Vodka, Gin, Lillet Blanc
- Dr. Steinberg’s Old Fashioned 20 Old Fitzgerald, Bitters, Smoke
- Bramble 14 Blueberry, Ginger, 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