Sunset Menu
5:00 - 6:00 pm
Sunday - Thursday
Choose one item from each course (3 courses)
Note: orders must be in the kitchen by 6:00 pm
$30

Starters
Shrimp and Eggplant Napoleon
Layers of spinach, fried eggplant and boiled Alabama shrimp with creole remoulade sauce and tomato-gruyere fondue

Beef Tenderloin Bruchetta
Peppered beef, seared medium-rare and sliced, with creamy white bean hummus, shaved Parmigiano, arugula, and aged balsamic

Soup Du Jour
Chef's daily preparation of seasonal ingredients

Fried Oyster Salad
Crispy tempura fried oysters, baby spinach, chopped egg and crisp bacon, roasted pepper and creamy bacon balsamic aioli

Bistro Chopped
Shredded romaine, sweet corn, cherry tomatoes, crisp bacon, spiced pecans and house made buttermilk ranch

Entrees
Grouper Almandine
Pan seared with toasted almonds, brown butter and Meyer lemon vinaigrette, Carolina gold rice and seasoned french beans

Shrimp and Grits
Jumbo Alabama shrimp, Anson Mills' white corn grits, French beans, meuniere sauce with tasso

Free Range Chicken
Tanglewood Farms organic airline breast, roasted Yukon potatoes, cipollini onions, asparagus and wild mushroom broth

Seared Duck Breast
Naturally raised duck, fingerling potatoes with mustard and crème fraiche, sautéed wild mushrooms and pomegranate-honey sauce

Pasta Bolognese
Ground beef tenderloin and tomato ragu, with cappellinni pasta and goat cheese

Steak and Frites
Petite filet mignon, black skillet sautéed, with pommes frites and bordelaise sauce

Desserts
Vanilla Bean Crème Brûlée
With fresh berries and sweet whipped cream

Caramelized Pear Bread Pudding
With toasted pecans and whiskey sauce


One check per table | No split specials | Gratuity added to parties of eight or more