Dinner Menu
Seasonal and farm fresh preparation
Starters & Tableshares
Breaking Bread Service 12
house focaccia, smoked tomato butter, crunchy salt
Green Butterbean Humus 12 gs
raw vegetables, fried chickpeas, Pita House zaatar chips, lemon oil, mint
Buttermilk Fried Okra Fingers 14
bread & butter pickles, sweet pepper jelly aioli
Sunshine Summer Tomatoes 15 gf
cucumber, pickled red onion, whipped cottage cheese, confit egg yolk, Blue Spice basil, benne seeds, Henry’s honey
Stella’s Pimento Cheese 14 gs
seasonal pickles, bacon-brown sugar jam, green salt saltines
American Wagyu Beef Carpaccio 20 gs
charred corn, pickled green tomatoes, purslane, confit egg yolk, pecorino, brioche crumb, thyme oil
Lowcountry Pickled Shrimp 20 gs
East Coast caught, sweet peppers, habanada, red onoin, lemon, fennel cornbread biscotti, labne
Bistro Rustic Barn Board 28 *gs
Patrick’s house smoked meats, artisanal cheese, deviled eggs, fruits, nuts, mustards, grilled bread
Soup & Salads
add to any salad:
grilled NY strip $15 | grilled chicken breast $8 | grilled shrimp $10 | seared salmon $14
Roasted Tomato Bisque 6 / 8 *gf
HC creme fraiche, toasted torn bread, thyme oil
Wedge of Baby Romaine 14 *gs
fried green tomato, lardons, blue cheese, sieved egg, pickled grape tomato vinaigrette, chives
Tyger River Greens Salad 14 *gf
peaches, pickled cherries, red onion, pecans, molten brie toastie, sorghum vinagirette
Summer Tri-Color Quinoa Bowl 16 * v gs
suyo cucumber, watermelon radish, cabbage, butterbean hummus, chip-peanut crisp, ginger dressing * served chilled *
Entrees
Chimichurri Grilled Lamb Rack 40 gs
olive braised lentils, GVL eggplant, roasted red pepper-marcona almond romesco *
Responsibly Sourced Catch – Market Value
Chef’s seafood ideation focused on GVL produce
Charred Bone-In Pork Chop 36 gs
baby tomato braised pole beans, Jimmy Red grits, cabbage-sweet corn slaw, smoked peach jam *
Bacon Wrapped Smoked Chicken Roulade 32 gs
Carolina Gold rice, pink-eyed peas, kimchi scratchin’ fried egg, bourbon miso glazed baby carrots, ginger-scallion salad
Grilled New York Strip 42 gs
grilled potato salad, zucchini frites, roasted shallots, Lusty Monk mustard beef jus, HC herb butter *
Carolina Midlin’s Risotto 22 gs
sweet corn, shishito peppers, parmesan, Shagbark lemon balm pesto
Signature Shrimp & Grits 29 *gs
pimento cheese grits, smoked bacon, peppers, tomato, basil, shrimp broth
Bistro Burger 24
white American, bacon, lettuce, B&B pickles, Stella’s sauce, our chips *
Bistro Sides 10
GVL Tomato Stewed Pole Beans
blue spice basil
Bourbon Miso Glazed Carrots gf
benne seeds
Grilled Potato Salad gf
Lusty Monk mustard
Wakefield Cabbage Slaw gf
pickled jalapenos
Fried Carolina Rice gs
egg, kimchi
Pomme Frites gs
house fries- fresh herbs, shaved parmesan, sweet pepper jelly aioli
Thank you for supporting local restaurants!
Substitutions may include an upcharge. Please ask your server for details
*v – vegetarian, ask about vegan option * gf – gluten free *gs – gluten sensitive, menu items that can be changed to be gluten free.
20% Gratuity may be added to parties of 6 or more, $6 Split plate charge applies to entrees
* DHEC Advisory: menu contains ingredients that are raw or undercooked. Consuming raw or undercooked meats,
poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.