Creative Lowcountry Cuisine
A one-time Texan with a gift for Southern cooking, Executive Chef Marc Collins puts his own forward-thinking spin on traditional Lowcountry dishes. The result? Peak-of-flavor food that’s both modern and comforting, refreshingly light on butter and cream, and unmatched in its use of local, seasonal ingredients. (Except for the antelope, a menu staple that locals consider a singularly Collins’ trademark. That’s from a ranch back in Texas, naturally.)
GF = Denotes gluten free items
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of goodborne illness
* 20% service charge will be added for parties of 6 or more
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