the perfect setting
with spicy citrus aoli and soy
with goat cheese, smoked sea salt, pickled garlic and chili oil.
An island institution of nearly 30 years. Re-visioned and re-invigorated by new ownership and a classically trained chef with a distinguished resume.
with local pear compote, and arugula.
made from bourbon infused local pecans, frangelico, cream, and cinnamon
...offering a culinary oasis on the Isle of PalmsA modest, inventive, hybrid of French classicism with South Carolina taste...