Contact: 843.990.5460
Gls | Btl | |
Pierre Paillard, NV, Champagne, France | 92 | |
Veuve Clicquot, Brut, “Yellow Label”, Champagne, France 1.5L | 31 | 275 |
Veuve Clicquot, Brut Rosé, Champagne, France 1.5L | 325 | |
Veuve Clicquot, Brut Rosé, Champagne, France | 44 | 175 |
Veuve Clicquot, “La Grande Dame”, Champagne, France, 2008 | 325 | |
Ruinart, Blanc de Blancs, Brut, Champagne, France | 165 | |
Moët & Chandon, Brut, “Impérial”, Champagne, France | 116 | |
Vilmart and Cie Grand Collier, NV, Champagne, France | 165 | |
Lassalle, Brut, “Preference “, Champagne, France | 132 | |
Billecart Salmon, Brut Rosé, Champagne, France | 215 | |
Laurent Perrier, Brut Rosé, “Cuvée”, Champagne, France | 195 | |
Dom Pérignon, Brut, Champagne, France, 2006/2008 | 400 | |
Caposaldo, Prosecco di Valdobbiadene, Veneto, Italy | 14 | 50 |
Roederer Estate, Brut, Anderson Valley, California, 2012 | 80 | |
Schramsberg, Brut Rosé, “Mirabelle”,North Coast, California | 18 | 72 |
Ask your server about our Champagne Flights
Gls | Btl | |
Château d’Esclans “Whispering Angel”, Côtes de Provence, France, 2018 | 65 | |
Domaines Ott, “Château Romassan”, Bandol, Provence, France, 2017/2018 | 135 | |
Flowers, Rosé, Sonoma, California, 2018 | 18 | 72 |
Gls | ||
Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France | 14 | |
Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand | 14 | |
Lagar De Cervera, Albariño, Rías Biaxas, Spain | 14 |
Gls | ||
King & Cannon, Willamette Valley, Oregon | 13 | |
Newton, Cabernet “Skyside”, North Coast, California | 15 | |
Daou, Paso Robles, California 2018 | 16 | |
Duckhorn, Merlot, Napa, California | 18 |
Mount Gay rum, spiced pear liqueur, maple syrup, finished with a brown sugar cinnamon rim.
YOU DA POM 16Pama pomegranate juice, house-made cranberry and rosemary infused syrup topped with Schramsberg “Mirabelle” sparkling rosé
PECAN DO IT 18Titos vodka, praline liquor, Six and Twenty Irish cream, chocolate bitters, cinnamon sprinkle
DON’T CHAI THIS AT HOME 18Woodford Reserve, allspice liqueur, chai, lime juice, a splash of ginger beer
SPICE, SPICE, BABY 18Belvedere vodka, allspice liqueur, spiced syrup, lime juice, egg white
A MOMENT IN THYME 18Patron Reposado, Aperol, blood orange, thyme infused syrup, topped with prosecco
SAGE IT AIN’T SO 20Del Maguey Vida mezcal, Hat Trick gin, Maraschino liqueur, Yellow Chartreuse, lime juice, herbal infused syrup
Citrus Cocktail Sauce, Fresh Horseradish, Avocado
OYSTERS ON THE HALF SHELL GFHalf Dozen 18 Dozen 32
Chili Pepper Mignonette, Lemon
GARLIC MAITRE D’ BUTTER
SEARED DIVER SCALLOPS 22 GFCeleriac Slaw, Citrus Caviar
LAMB SUGO 13Potato Gnocchi, Shaved Pecorino, Mint
FRICASSE OF FRESH CLAMS 16Puff Pastry, Trinity, Lardons, Cream
ROASTED ACORN SQUASH 12 VEG GFHouse Whipped Ricotta, Pepitas, Barrel Aged Hot Honey
CHEESE AND CHARCUTERIE 35Drunken Goat, Manchego, Mimolette Cheeses
Calabrese Salami, Sopressata, Country Pate Dried Fruits, Pickled Vegetables, Local Honey, Crackers
Opera Cake 9
Royal Cake 12
Camellias Cake 9
Petit Fours 14
Executive Chef, Bob Gibson | Executive Pastry Chef, Rémy Fünfrock
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of six or more guests