Tuesday - Saturday
Beginning at 5:30PM
In Charleston, with the oak trees covered in Spanish moss, the warm sea air, and the casual sophisticated nature of the people and architecture, where I was grounded in a way no classroom ever could in the depth, tradition and sophistication of low country cuisine, I found my passion and my profession.
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Cauliflower, Arugula, Bacon, Truffle 13
Confit Tomato, Buttermilk, Crab 9
Sweet Corn, Mascarpone, Thyme, Chili Jam 8
Confit Pork, Herbs, Mustard, Grilled Bread, Sea Salt 9
New Potato, Local Greens, Goat Cheese, Bacon, Caramelized Onions, Smoked Pommery Vinaigrette 8
Winter Radish, Grapefruit, Black Pepper,
Creme Fraiche 9
Romaine, Garlic Croutons, Pecorino, Bacon,
Lemon Anchovy Dressing 11
Charleston She Crab 9
Roasted Brussel Sprouts, Rutabaga, Grilled Lemon, Herbs 25
Potato Parsnip Puree, Mushroom & Leek Fondue, Braising Jus 25
Grits, White Cheddar, Tasso Ham, Herbs, Demi 26
Horseradish Potato Puree, Southern Greens,
Pommery Mustard Jus 23
Sweet Potato, Raddichio, Sweet Onion, Cider Veal Glace 26
Brocollini, Roasted Shallots, Grits,
Molasses Grape Syrup 24
Butter Beans, Zucchini, Herb Butter, Bacon Jam 23
Tasting menu is for entire table only.
Thank you. Please enjoy!
Chef’s Selection of Fine Cheeses
*consuming raw or undercooked food increases risk of foodborn illness*