Carolina-style jambalaya features seasoned and slow-cooked Carolina rice stacked high with seafood. Photograph by Jeff Martin.
Fried white fish tacos from the “authentic field tacos” section of the menu are made with fresh masa puffy taco shells. Photograph by Jeff Martin.
The sliced edge of rib eye includes a five-ounce portion on a tasting board with pickled-veggie potato salad, sweet corn relish, roasted mushrooms, and grilled ciabatta. Photograph by Jeff Martin.
A michelada: A beer-based cocktail made with lager, lime juice, salt, and fresh, spicy tomato mix. Photograph by Jeff Martin.
Among the tiki offerings is a blended piña colada made with rum, fresh pineapple, and coconut milk, served in a frozen pineapple shell with fun tiki accoutrements. Photograph by Jeff Martin.
A goat hangs from a swing in the newly renovated dining room. Photograph by Jeff Martin.
Diners choose from five different chicken dishes on the menu, including golden-fried tenders. Photograph by Jeff Martin.
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