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Dinner

CHEF’S SPECIALS

Roasted Pumpkin & Creole Lobster Bisque – 9

*Seared Sea Scallops – 15
Anson Mills stone ground grits, andouille basil cream, smoked paprika oil, basil oil

Lowcountry Oysters Rockefeller – 16
SC Blades oysters, collard greens, pimento cheese, Applewood smoked bacon lardons

*Ahi Tuna Ceviche – 14
Avocado, ginger, lime, red onion, bell peppers, arugula, lemon oil, crostini

BBQ Halibut & Gulf Shrimp – 36
Curry-scented duck fat fingerling potatoes, baby bok choy, wasabi aioli

Suggested Wine Pairing: 2016 Kim Crawford Sauvignon Blanc, New Zealand – 40/12

Grilled Little River, SC Grouper – 32
Wild mushroom & smoked gouda risotto, blackened asparagus, stone ground mustard bacon jus

Suggested Wine Pairing: 2014 Big Fire Pinot Noir, Oregon – 45/14

Roast Chicken Breast – 24
Roasted garlic & cheddar whipped potatoes, asparagus, apple bourbon jus

Suggested Wine Pairing: 2015 Ferrari-Carano Chardonnay, Sonoma CA – 44/13

 

*Beef Tenderloin Tagliatelle – 26
Chanterelle mushrooms, sun-dried tomatoes, spinach, cipollini onions, English peas, marinara, shaved Manchego

Suggested Wine Pairing: 2014 Domaine de la Grivelière Côtes du Rhone, France – 35/10

 

*16 oz. Bone-In Rib Eye – 54
Duck fat fingerling potatoes, asparagus, truffle butter

Suggested Wine Pairing: 2015 Daniel Cohn Bellacosa Cabernet Sauvignon, California – 45/14

STARTERS

She Crab Soup – 9

Charcuterie & Artisanal Cheese Plate – 24
Chef’s selection of two specialty meats, two premium cheeses & accompaniments

Sautéed Calamari – 12
Heirloom grape tomatoes, capers, garlic, arugula, spicy tomato broth

“BLT” Stack – 12
Fried green tomatoes, candied bacon, frisée, pickled red onion, black pepper buttermilk dressing, balsamic reduction, basil oil

Jumbo Lump Crab Cake – 15
Spiced tomato jam, jalapeño aioli

Baby Iceberg Wedge – 11
Heirloom tomatoes, radishes, Applewood smoked bacon, Asher blue cheese dressing

Charred Caesar – 9
Grilled baby romaine, white anchovies, shaved Parmesan, Caesar dressing

Baby Kale Salad – 9
Bourdon soaked Georgia peaches, spiced pecans, pickled red onion, Capra Gia Farms feta, balsamic vinaigrette

 

ENTRÉES

*Grilled Scottish Salmon & Jumbo Shrimp – 29
Duck fat fingerling potatoes, haricots verts, lemon crème fraîche

Seafood Linguini – 32
Scallops, shrimp, jumbo lump crab meat, mussels, cipollini onions, heirloom grape tomatoes, arugula, lemon butter garlic sauce

Shrimp, Greens & Grits – 27
Shrimp, smoked gouda grit cake, Applewood smoked bacon, collard greens, chardonnay butter sauce, heirloom tomatoes, green onion, Parmesan 

Belford’s Award-Winning Jumbo Lump Crab Cakes – 34
Savannah red rice, haricots verts, spiced tomato jam, jalapeño aioli

BBQ Spiced Pork Rib Eye – 28
Smoked gouda grits, collard greens, bourbon pork jus

Butcher’s Cuts
Whipped potatoes, haricots verts, pink peppercorn sauce

*8 oz. 38-Day Aged Filet Mignon – 42

*12 oz. 55-Day Aged Prime NY Strip Steak – 42

*14 oz. Prime Boneless Rib Eye – 46

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions or are in a high-risk population: pregnancy, children & elderly