Sea Grass Grille

Grilled shrimp & andouille sausage with tomato and sweet onion.

With citrus tarragon beurre blanc

Sauteed with lemon, butter, white wine and capers.

Shrimp tossed with asiago cheese, garlic & cream over pasta

Grilled Mahi-Mahi Gluten Free Mango vinaigrette glaze.

Smoked salmon/herbed cream cheese rolled in a crepe/capers

The taste of the ocean with our Sauteed Sea Scallops, in a golden saffron dill cream sauce.

The Grilled Pork Chop with Cranberry & Apricot Chutney is a delectable dish that combines succulent pork with a tangy and sweet fruit chutney. The pork chop is first marinated in a blend of spices, garlic, and olive oil, and then grilled to perfection, resulting in a tender and juicy meat with a smoky and savory flavor.

The Wild Mushroom Turnover is a delicious savory pastry that is filled with a rich and flavorful Wild mushroom duxelle. The duxelle is made with a mixture of finely chopped mushrooms, herbs, and seasonings that are sautéed until they develop a deep, earthy flavor. The duxelle is then encased in a light and flaky puff pastry that provides the perfect contrast in texture to the tender mushrooms inside.

Boneless breast with pomegranate, blueberry balsamic glaze.

Grilled tenderloin topped with a gorgonzola butter

Our Vanilla Ice Cream is a smooth, creamy journey into sweetness. A timeless classic...

Fun-filled, noodle wonderland with a simple - kid-friendly. With or without sauce. You choose...

Our Kids Burger is a delightful combo of a juicy single patty and melty cheese. It's the perfect size for little hands with big appetites! Serviced with a side of fruit.

Nutella Crepe, loaded with bananas and juicy strawberries

Same recipe since 1977

Our Soup of the Day is a testament to culinary innovation, changing weekly and always bursting with fresh, seasonal ingredients. It's a liquid adventure, where each week brings a new journey.

Watermelon Gazpacho is a stunning blend of sweet and tangy, made from farm-fresh watermelons and a medley of garden veggies

Fresh tomatoes in a pie crust layered with fresh basil, gruyere, mozzarella and asiago cheese

house chicken liver pate served with onions, mustard and cornichons

roasted beets in white balsamic, dijon, red onion over spring mix with feta cheese

shrimp tossed with asiago cheese, garlic, pesto and crème over pasta

wild mushroom duxelles in a puff pastry and topped with a portobello and shiitake cream sauce

Brie, mozzarella and tomatoes with basil pesto and balsamic vinaigrette

Smoked salmon/herbed cream cheese rolled in a crepe/capers

Four eggs topped with jumbo lump crab and smoked salmon

House-made ice cream. We think you will love it.

rich flourless chocolate with a vanilla custard creme

topped with caramelized brown sugar

Strawberries/bananas/pound cake/marshmallows. Oh, what a night...

While many recipes call for a graham cracker crust, some purists argue that the traditional crust is made from crushed saltine crackers, sweetened butter, and sugar. The saltiness of the crackers is said to balance out the sweetness of the filling and create a unique flavor profile. We use the saltine cracker

Fresh raspberries, blackberries, and blueberries topped with a light champagne custard and sprinkled with house-made granola

King Bean Nutty Cocoa blend

King Bean Decaf

Charleston South Carolina King Bean Expresso

Charleston South Carolina King Bean Expresso with steamed milk

Our cappuccino is the perfect blend of bold King Bean espresso and frothy milk. Espresso roast right out of Charleston.

Unsweetened iced tea made southern style by the blessing hot sun.

Southern-made Lemonade. Lemons right from Georgia or South Carolina.

This refreshing summer beverage is a perfect combination of steeped lavender flowers and Georgia lemons. The floral scent and tart flavor pair perfectly to kick off any season or occasion.

Pepsi served chilled from a soda gun.

Sierra Mist was a lemon-lime flavored soda, created in 1999 by PepsiCo.

There are two main types of ginger ale. The golden style is credited to the Irish doctor Thomas Joseph Cantrell. The dry style (also called the pale style), a paler drink with a much milder ginger flavor, was created by Canadian John McLaughlin.

Refreshing fountain Club soda

The same recipe for over 35 years.

Four eggs topped with jumbo lump crab and smoked salmon (gf)

Watermelon Gazpacho is a stunning blend of sweet and tangy, made from farm-fresh watermelons and a medley of garden veggies

Whole romaine leaves/croutons/ shaved pecorino/ white anchovies/ grilled chicken/caesar dressing

Grilled chicken, romaine/iceberg/ tomato/ cucumber/ hardboiled egg/ bacon/ avocado/ blue cheese crumbles/ carrot curls/ranch dressing (gf)

Classic chicken salad/Arugula/baby spinach/half toasted croissant

Classic French Niçoise Salad - seared Ahi tuna/iceberg steak/haricot verts /niçoise olives/tomatoes/hardboiled egg/fingerling potato/Meyer lemon vinaigrette (gf)

Arugula/Romaine/Iceberg/grilled local shrimp/strawberries/blueberries/craisins/sliced almonds/blue cheese crumbles/ lemon berry vinaigrette (gf)

The comforting flavors of our Shrimp and Grits, a classic Southern staple with a touch of elegance

Our Kids Burger is a delightful combo of a juicy single patty and melty cheese. It's the perfect size for little hands with big appetites! Serviced with a side of fruit.

House-made ice cream. We think you will love it.

rich flourless chocolate with a vanilla custard creme

topped with caramelized brown sugar

Strawberries/bananas/pound cake/marshmallows. Oh, what a night...

While many recipes call for a graham cracker crust, some purists argue that the traditional crust is made from crushed saltine crackers, sweetened butter, and sugar. The saltiness of the crackers is said to balance out the sweetness of the filling and create a unique flavor profile. We use the saltine cracker