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.Continued