Dining Menus

Camellias

  • Contact: 843.990.5460

    CHAMPAGNE & SPARKLING

     GlsBtl
    Pierre Paillard, NV, Champagne, France 92
    Veuve Clicquot, Brut, “Yellow Label”, Champagne, France 1.5L31275
    Veuve Clicquot, Brut Rosé, Champagne, France 1.5L 325
    Veuve Clicquot, Brut Rosé, Champagne, France44175
    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, Italy1450
    Roederer Estate, Brut, Anderson Valley, California, 2012 80
    Schramsberg, Brut Rosé, “Mirabelle”,North Coast, California1872

    Ask your server about our Champagne Flights

    Rosé

     GlsBtl
    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, 20181872

    Whites

     Gls
    Cave de Lugny “Les Charmes”, Mâcon Lugny, Burgundy, France14 
    Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand14 
    Lagar De Cervera, Albariño, Rías Biaxas, Spain14 

    Reds

     Gls
    King & Cannon, Willamette Valley, Oregon13 
    Newton, Cabernet “Skyside”, North Coast, California15 
    Daou, Paso Robles, California 201816 
    Duckhorn, Merlot, Napa, California18 

    WINTER COCKTAILS

    PEAR NECESSITIES 16

    Mount Gay rum, spiced pear liqueur, maple syrup, finished with a brown sugar cinnamon rim.

    YOU DA POM 16

    Pama pomegranate juice, house-made cranberry and rosemary infused syrup topped with Schramsberg “Mirabelle” sparkling rosé

    PECAN DO IT 18

    Titos vodka, praline liquor, Six and Twenty Irish cream, chocolate bitters, cinnamon sprinkle

    DON’T CHAI THIS AT HOME 18

    Woodford Reserve, allspice liqueur, chai, lime juice, a splash of ginger beer

    SPICE, SPICE, BABY 18

    Belvedere vodka, allspice liqueur, spiced syrup, lime juice, egg white

    A MOMENT IN THYME 18

    Patron Reposado, Aperol, blood orange, thyme infused syrup, topped with prosecco

    SAGE IT AIN’T SO 20

    Del Maguey Vida mezcal, Hat Trick gin, Maraschino liqueur, Yellow Chartreuse, lime juice, herbal infused syrup

    CHEF’S SELECTIONS

    CHILLED POACHED LOCAL SHRIMP 17 GF

    Citrus Cocktail Sauce, Fresh Horseradish, Avocado

    OYSTERS ON THE HALF SHELL GF

    Half Dozen 18 Dozen 32
    Chili Pepper Mignonette, Lemon

    ROASTED OYSTERS 15

    GARLIC MAITRE D’ BUTTER

    SEARED DIVER SCALLOPS 22 GF

    Celeriac Slaw, Citrus Caviar

    LAMB SUGO 13

    Potato Gnocchi, Shaved Pecorino, Mint

    FRICASSE OF FRESH CLAMS 16

    Puff Pastry, Trinity, Lardons, Cream

    ROASTED ACORN SQUASH 12 VEG GF

    House Whipped Ricotta, Pepitas, Barrel Aged Hot Honey

    CHEESE AND CHARCUTERIE 35

    Drunken Goat, Manchego, Mimolette Cheeses
    Calabrese Salami, Sopressata, Country Pate Dried Fruits, Pickled Vegetables, Local Honey, Crackers

    CAVIAR SERVICE,
    TOASTED BRIOCHE BATONS,
    CITRUS CRÈME FRAICHE, ORGANIC EGG, SHALLOT
    Market Selection and Price

    DESSERTS

    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