The Barbadoes Room
Lunch Menu - 2 Courses for $15
Starters
She Crab Soup
lump crab salad | chives
Smoked Carrot Soup
spiced pepitas | red sorrel
Farmer's Salad
Kurios Farms greens | local vegetables | lemon thyme vinaigrette
Confit Chicken Wings
1/2 dozen
choice of: buffalo | bbq | plain
blue cheese or ranch
Entrees
Low Country Club
local shrimp | avocado | fried green tomato | texas toast
Pastrami Reuben
mustard seed cole slaw | swiss | rye | house ranch-thousand island
Grilled Local Fish Salad*
arugula | orange segments | Split Creek Farms goat feta | red cabbage | balsamic vinaigrette
Caprese Wrap
burrata | heirloom cherry tomatoes | balsamic | arugula | pesto
Additional Information
Executive Sous Chef Samantha Burmood
Chef de Cuisine Daniel Vershon
Executive Chef Justin Hunt
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your rish of foodborne illness, especially if you have certain medical conditions.
Dinner Menu - 3 Courses for $35
STARTERS
She Crab Soup
lump crab salad, chives
Smoked Carrot Soup
spiced pepitas, red sorrel
Farmer's Salad
Kurios farms greens, local vegetables, lemon thyme vinaigrette
Baby Kale and Burrata
pomegranate, candied walnuts, vanilla, charred orange vinaigrette
Oysters on the Half Shell
jalapeño-champagne mignonette, pepper vodka cocktail sauce
Seared Scallops
celery root, caviar, romanesco, pickled shallot, parsley
Oxtail Agnolotti
Revelry "midnight special" braised, butternut squash, pickled mustard seed, kale, pistachio
MAINS
Hickory Smoked Half Chicken
Joyce Farms half chicken, wild mushroom, field peas, black truffle, miso chicken jus
Mills House Burger
Joyce Farms Heritage Chuck, pimento cheese, applewood bacon, tomato jam, brioche
Spinach Pappardelle
roasted garlic, rapini, sweet potato, house ricotta, crushed red pepper
Seared Local Fish
red curry, coconut, Carolina Gold rice, napa cabbage, pickled okra, benne seed
Short Rib
braised greens, marble potatoes, cippolini onion, crispy parsnip, red wine jus
House-Made Sausage
garlic baguette, whole grain mustard, sweet onions, peppers
Southeast Family Farms Dry Aged Ribeye - 14oz.
duck fat fingerling potatoes, garlic aioli, grilled broccolini, gremolata, parmesan, tobacco onions
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$12 Supplemental Charge
DESSERT
Cinnamon Swirl Cheesecake
rumchata caramel, cinnamon toast crunch, orange
Olive Oil Spongecake
white chocolate mousse, ricotta, pomegranate coulis, lemon
S'mores
dark chocolate ganache, toasted marshmallow, graham cracker
Additional Information
Executive Chef Justin Hunt — Chef de Cuisine Daniel Vershon — Executive Sous Chef Samanta Burmood
—
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodorne illness, especially if you have certain medical conditions.
Charleston
- Address: 115 Meeting Street Charleston, SC 29401
- Phone: 843-577-2400
- Cuisine: American
- Lunch: 2 Courses for $15
- Dinner: 3 Courses for $35
