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
-
$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

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