Spring mix topped with fresh roasted beets, smoked bacon, blue cheese crumbles and served with a blue cheese vinagrette. Add grilled chicken, steak, shrimp or salmon for an additional charge.

Romaine lettuce and fresh Parmesan in our house made Caesar dressing topped with cornbread croutons. Add grilled chicken, steak, shrimp or salmon for an additional charge.

Romaine, goat cheese, roasted sunflower seeds and dried cranberries served with apple cider vinaigrette.

Spring mix topped with fresh cucumbers and heirloom tomatoes.

Baked with sharp cheddar and jalapeno.

Baked with smoked Gouda and hickory smoked bacon.

Baked with sharp cheddar, Swiss and Parmesan cheese.

Cauliflower dipped in spicy batter and fried served with ranch dressing.

House-made pimento cheese and roasted garlic hummus served with Kalamata olives, cucumbers and crackers.

House made pimento cheese covered in panko and deep fried, served on white sauce with creamy raspberry sauce.

Topped with cucumber and tomato salsa and green goddess dressing.

Topped with elusive jams and served with crostini.

Salt and pepper seasoned lightly breaded fried jumbo gulf shrimp.

Chicken strips and thick Belgian waffles served with maple syrup.

Two 4 oz. patties layered with cheddar cheese and topped crispy bacon with lettuce, tomato and pickle served with fries. Make it a triple for an additional charge.

Two 4 oz. patties layered with Swiss cheese and covered with sauteed mushrooms served with fries. Make it a triple for an additional charge.

Fried chicken tenders drizzled with hot honey and topped with pickles served on a brioche bun with a side of fries.

Grilled chicken breast topped with Cheddar cheese, bacon, lettuce and tomato on a brioche bun served with fries.

Crispy naan flatbread topped with traditional hummus, goat cheese, Kalamata olives and grilled chicken.

Steak, caramelized onions and blue cheese on warm naan flatbread, topped with spring mix and a drizzle of olive oil.

Naan flatbread topped with braised pork shoulder, cheddar cheese, and caramelized onion drizzled with house-made ranch and Carolina Gold BBQ sauce.

French bread topped with lettuce, tomato, fried spiral shrimp and remoulade sauce served with fries.

Grilled 8 oz. hand-cut filet of beef tenderloin topped with wild mushroom demi-glaze, served with zucchini squash medley and Parmesan mashed potatoes.

10 oz. sirloin topped with oven-roasted tomatoes and wild mushroom served with zucchini squash medley and mashed potatoes.

Pan-seared well-marbled hand-cut steak topped with Maitre d'Hotel Butter served with zucchini squash medley and Parmesan mashed potatoes.

6 oz. filet topped with hollandaise served with roasted stoned ground grits and zucchini squash medley.

Thick center-cut chop topped with apple and caramelized onion sauce served with collard greens and Parmesan mashed potatoes. Chef recommends prepared medium.

Braised pork shoulder stacked on tangy collard greens and stone-ground grits then drizzled with Carolina Gold BBQ sauce.

Topped with fresh tomato and cucumber salsa served with roasted stone ground grits and zucchini squash medley.

Grilled chicken with penne pasta in a creamy tomato cream sauce with roasted heirloom tomatoes and spinach topped with fresh Parmesan cheese.

Spicy shrimp combined with with a light Parmesan garlic pepper sauce, finished with fresh Parmesan and green onions.

Tangy collard greens, zucchini squash medley, cold fresh roasted beets, mashed potatoes and homemade corn bread.