Rich and creamy, served with tortilla chips and pressed cuban bread.

Crispy spring rolls with spicy sambal sauce and basil oil.

Collection of international cheeses, fresh fruits, nuts, and crisp baguette.

pork meatballs, pickled vegetables and Thai chili aioli.

Korean marinated tuna, nappa slaw, crispy rice and wakame salad.

Edamame hummus with naan bread, fresh cucumbers and carrot sticks.

Crispy calamari rings and cherry peppers served with smoked paprika cherry pepper aioli.

Horseradish power slaw, pico de gallo, avocado crema.

lemon caper mascarpone cream, pickled onions, chopped egg, capers and Sprout Momma toast.

Chef's daily creation.

Traditional with smoked pork, sour cream, red and green onions.

Carrots, Monterey jack cheese and grape tomatoes over a bed of mixed greens.

Chopped romaine hearts, roasted garlic croutons, grated aged parmesan with house Caesar dressing.

Mixed greens, roasted beets, shaved red onion, fried goat cheese, candied pecans with citrus vinaigrette.

House bacon, tomato, fried shallots and crispy rosemary salt chickpeas with creamy blue cheese dressing.

Spinach, eggs, red onion, crispy bacon and crumbled bleu cheese with warm bacon vinaigrette dressing.

Roasted corn, pico de gallo, avocado, smoked cheddar and tortilla straws served with chipotle ranch dressing.

Our blend of chuck, brisket and short ribwith house bacon, pimento cheese, caramelized onion and Red Fish steak sauce.

Thick chunks of Maine lobster mixed with shrimp, fresh lemon and herbs and accented with louisiana bayou sauce.

Smashed avocado, tomato, jicama slaw and chipotle vegannaise.

Guava orange barbeque sauce, served with sweet potato fries and jicama slaw.

lemon orzo pasta salad, summer vegetables, green goddess aioli.

South Carolina all-natural half chicken, Mediterranean vegetable salad, chickpeas, toasted flatbread, preserved lemon vinaigrette and natural jus .

Toasted garlic haricot verts, bacon grits and whole grain mustard jus.

Hand cut Cajun truffle fries, jicama slaw and chipotle aioli.

Potato puree, haricot vert, caramelized cippolini onion, roasted tomato finished with a port-balsamic demi glade.

Creole seasoned bone-in Angus steak, hand cut rosemary garlic fries, asparagus and bleu cheese fondue.

Corn and black eyed pea succotash with bacon red pepper jam.

Sweet potato fries, roasted mushrooms, broccolini and chimichurri.

Boursin cheese and balsamic roasted vegetables baked in a phyllo crust, asparagus, red pepper jam.

Garden vegetables, herb butter and aged Parmesan.

local shrimp, boursin stone ground grits, sauteed kale, fried okra and chorizo gravy.

Brown rice, wok charred vegetables and orange-soy chili glaze.

Rich and creamy, served with tortilla chips & pressed cuban bread.

Crispy spring rolls with spicy sambal sauce and basil oil.

Pork meatballs, pickled vegetables and Thai chili aioli.

Horseradish power slaw, pico de gallo and avocado crema.

Chef's daily creation.

Traditional with smoked pork, sour cream, red and green .

Topped with avocado, fresh fruits, tomatoes & creamy tarragon.

Red grapes, celery, creamy tarragon, garnished with fresh fruit.

Spinach, eggs, red onion, crispy bacon and crumbled bleu cheese with warm bacon vinaigrette dressing.

Chilled Thai rice noodles with Asian slaw, pickled cucumbers and peanuts in a lime peanut vinaigrette.

Arugula, kale, roasted cauliflower, sweet potatoes, cranberries, walnuts, goat cheese with caramelized pineapple vinaigrette and blackened shrimp.

Roasted corn, pico de gallo, avocado, smoked cheddar and tortilla straws served with chipotle ranch dressing.

Chopped romaine hearts, shaved Parmesan, oven-dried berry tomatoes & croutons.

Mixed greens, carrots, cucumbers, tomatoes and Jack cheese.

Choice of soup with house salad.

Roasted pork, ham, Swiss cheese, pickles & spicy mustard.

Freshly ground Prime Angus beef, apple-smoked bacon, smoked cheddar & fried onions.

Lobster, shrimp and crab with basil mayo, lettuce and tomato.

Blackened mahi mahi, fresh avocado, roasted corn and tomato salsa, lime sour cream in an herb tortilla with romaine and chipotle mayo.

Seared tuna, red onion, roasted tomatoes, artichoke, olives, spinach and basil mayo.

chopped sirloin, sweet peppers caramelized cippolinis, roasted mushrooms, pepper jack cheese with white truffle horseradish aioli

Sprouting Mama foccacia with sun dried tomato, goat cheese, pesto & roasted peppers.

Seared tuna, red onion, roasted tomatoes, artichoke, olives, spinach & basil mayo.

Bbuttermilk fried chicken breast, sharp white cheddar, house bread and butter pickles, cherry pepper aioli.

Spinach, napa slaw, cucumbers, radishes, snap peas, shitakes and crispy tofu with Miso vinaigrette.

Sprouting Mama rye with mashed avocado, house bacon, roasted tomato, drunken goat and arugula.

Served over rice and fresh vegetables.

Lightly fried shrimp tossed with Buffalo sauce, jicama slaw, pico de gallo and blue cheese crema with black beans and rice.

Brown rice, nappa cabbage, Rainwater Farms shiitakes, scallions, and broccolini with tamari glaze and wasabi cream.

Crispy tortilla, black beans, lettuce, roasted corn and tomato salsa, avocado, cojita cheese with a side of chipotle ranch.

Grilled salmon, faro salad, steamed spinach with lemon yogurt.

Chef's special quiche with salad or soup.

Sweet pepper paste, julienne vegetables, toasted garlic, oven dried grape tomatoes in a lemon white wine sauce.

Rich and creamy, served with tortilla chips.

Edamame hummus served with fresh cucumbers and carrot sticks.

Served with cocktail sauce.

A collection of international cheeses, fresh fruits and nuts.

Traditional with smoked pork, sour cream, red and green onions.

Carrots, monterey jack cheese and grape tomatoes over a bed of mixed greens.

Chopped romaine hearts, grated aged parmesan with house Caesar dressing.

Spinach, eggs, red onion, crispy bacon and crumbled bleu cheese with warm bacon vinaigrette dressing.

Mixed greens, roasted beets, shaved red onion, fresh goat cheese, candied pecans with citrus vinaigrette.

Roasted corn, pico de gallo, avocado, smoked cheddar, served with chipotle ranch dressing.

Guava orange barbeque sauce, served with garlic potato puree and jicama slaw.

garlic potato puree, hericot verts, lemon butter sauce.

South Carolina all-natural half chicken, Mediterranean vegetable salad with chickpeas, preserved lemon vinaigrette and natural jus.

Toasted garlic haricot verts, brown sugar bacon grits, port balsamic demi glace.

South Carolina all-natural half chicken, Mediterranean vegetable salad with chickpeas, preserved lemon vinaigrette and natural jus.

Creole seasoned bone-in Angus steak, mashed potatoes and sauteed spinach.

Garlic potato puree, haricot verts, caramelized cippolini and roasted roma tomatoes finished with balsamic port-demi glade.

Brown rice, spinach, kale, mixed vegetables, asparagus, roasted tomatoes.

Local shrimp, Boursin stone ground grits, sauteed kale, chorizo grazy.

Jasmine rice, lemon roasted asparagus, green goddess aioli.

Rich and creamy, served with tortilla chips.

Served with cocktail sauce.

A collection of international cheeses, fresh fruits and nuts.

Gluten Free Lunch Menu.

Red grapes, celery, creamy tarragon, garnished with fresh fruit.

Roasted corn, pico de gallo, avocado, smoked cheddar and tortilla straws served with chipotle ranch dressing.

Mixed greens, carrots, cucumbers, tomatoes and Swiss cheese.

Topped with avocado, fresh fruit, tomatoes and creamy tarragon.

Spinach, eggs, red onion, crispy bacon and crumbled bleu cheese with warm bacon vinaigrette dressing.

Chopped romaine hearts, shaved parmesan and over- dried berry tomatoes.

Roasted pork, ham, Swiss cheese, pickles & spicy mustard.

Served with sun dried tomato, goat cheese, pesto and roasted peppers.

Seared tuna, red onion, roasted tomatoes, artichoke olives, spinach and basil mayo.

Lobster, shrimp and crab with basil mayo, lettuce and tomato.

Blackened mahi mahi, fresh avocado, roasted corn and tomato salsa and lime sour cream with romaine and chipotle mayo.

Served over rice and fresh vegetables.

Brown rice, nappa cabbage, Rainwater Farms shiitakes, scallions and broccolini with tamari glaze and wasabi cream.

Crispy tortilla, black beans, lettuce, roasted corn and tomato salsa, avocado, cojita cheese with a side of chipotle ranch.

Sweet pepper paste, julienne vegetables, toasted garlic, oven dried grape tomatoes in a lemon white wine sauce.

Local organic blueberry pecan tart served warm with fresh peach gelato.

Served with mango and raspberry coulis and whipped cream.

Served with fluffy cream cheese icing.

Made with Tahitian vanilla beans.

Vanilla ice cream, caramel filling on a shortbread cookie topped with a crisp chocolate crust.

A collection of international cheeses, fresh fruit and nuts and crisp baguette.

Topped with pineapple & crabmeat, rice and vegetables.

Jalapeño orange marmalade, rice and vegetables.

Served with lemon-caper creme fraiche, garlic mashed potatoes and vegetable.

Local shrimp, Boursin stone ground grits, fried okra, sauteed kale, chorizo gravy.

Served with Jasmine rice, vegetables, pico de gallo.

Brown rice, spinach, kale, mixed vegetables, asparagus, roasted tomatoes.

Half rack with quava orange barbeque sauce, served with sweet potato fries and jicama slaw.

Mashed potatoes, vegetables and mushroom demi glace.