Everything on our menu is made right in house, from hand-made pasta and more. Enjoy our unique, California/Mediterranean-inspired fare from a hyper-seasonal menu with dishes created from the freshest ingredients that are local and in-season.
Gluten-Free, Vegan and Vegetarian Options Available
Proud to be a certified fresh on the menu partner for our range of locally sourced ingredients
Learn More Here
Shishito Peppers, Calabrian Chili Sauce, Lemon, Fine Herbs
Hickory Nut Gap Beef, Sweet Onions, Pine Nuts, Forx Farm Cheddar, Puff Pastry, Stone Creek Farm Watercress, Banyuls Vinaigrette, Black Truffle Demi Glace
Shallots, Garlic, Pine Nuts, Bee Well Honey-Chili Glaze, Grated Howard’s Gap Cheese
Whipped Butter, ScilianBlack Truffle Sea Salt
Citrus, Tuscan Herbs, California Arbequina Olive Oil
Grated Howard’s Gap Cheese, Sicilian Black Truffle Sea Salt, Aioli
Local Sweet Potato-Butter Bean-Delicata Squash Hash, Red Pepper Jelly, Zhoug, Hickory Nut Gap Bacon
Forx Farm Brie, Fine Herbs, Béarnaise, Maldon Salt, Piment d’Espelette
Ruby Mac Apples, Tyger River Farms Lettuce, Clemson Blue Cheese, Walnut Dukkah, Balsamic Grilled Onions, Bee Well Honey-Cider Vinaigrette
Oraganic Romaine Lettuce, Rise Bakery Breadcrumbs, House Caesar Dressing, Grated Howard’s Gap Cheese
salad additions – grilled or fried chicken breast 10, rainbow trout 13, shrimp 11
Cabbage-Red Onion-Jalapeño Slaw,House Hokkaido Milk Bun, Aioli, O&H Pickle, Fries
Grilled Georgia Beef, Looking Glass Creamery Swiss Cheese, Benton’s Bacon, Caramelized Onions, House Hokkaido Milk Bun, Remoulade O&H Pickle, Fries
Charleston Red Rice Risotto, Benton’s Bacon, Firsthand Foods Andouille, Shrimp Butter
N.C Stracciatella, Tyger River Farms Basil Pesto, Tendwell Farm Organic Cherry Tomatoes, Caramelized Carrot Vinegar
Cast Iron Seared Georgia Beef, Tendwell Farm Dino Kale, Butter Braised Leeks, Benton’s Bacon, Barbee Farms Roasted Red LaSoda Potatoes, Bordelaise Sauce
Carolina Swordfish, Fine Herbs, Shallots, Garlic, Sun Dried Tomatoes, Tendwell Farm Kale, Chardonnay Cream, Rise Bakery Breadcrumbs
South Carolina Shrimp, Hurricane Creek Grits, Benton’s Country Ham, Firsthand Foods Andouille, Shallots, Garlic, Oregano, Tendwell Farm Tomatoes, Pan Butter
Anson Mills Benne Seed Brittle
Grape Ice Cream, California Arbosana Olive Oil, Orange, Maldon Salt
Puffed Basmati Rice, Brown Butter Caramel, Fried Sage
Our chef-curated grazing experience featuring seasonal selections from our current menu, fresh accompaniments, and signature Oak & Honey touches. Each board showcases Chef Steven’s latest creations, allowing you to sample multiple menu highlights in one beautiful presentation.
Options
♦ For The Hive (5′ board, serves 5-8 guests)
♦ For The Honeycomb (3′ board, serves 2-4 guests)
Enhance your experience with select bottle wines available for an additional fee. Ask your server for more details.
GF – Gluten Free | V – Vegan | VEG – Vegetarian
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN CONDITIONS. PLEASE NOTIFY YOUR SERVER IF YOU HAVE FOOD ALLERGIES.
POLICIES:
Parties with over five guests must be on a single check. We apologize for any inconvenience.
All checks left open at the end of the night will be closed with a 20% gratuity.
For parties of six or more, a 20% gratuity will be automatically added to your bill.
Item availability and pricing subject to change.