Sourcing ingredients from the Lowcountry's finest farmers and fishermen, James Beard nominated, Chef Craig Deihl serves a dynamic seasonal menu both spotlighting and elevating the regional fare. Featuring items like dry aged beef from local MiBek Farms, sustainably caught Braised Carolina Wreckfish and Crisp Wasabi Tuna.
The menu is complemented by an expansive wine list featuring over 4,500 bottles from well known vineyards to small, private vineyards from around the world.

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