WELCOME [pdfs.belmond.com]

WELCOMEA ccompanying you tonight will beMICHELLE WEAVERE xecutive ChefJULIE HENNIGANG eneral ManagerANDREW MARSHALLB everage DirectorWe invite you to settle in for a culinary journey, as our tenured team leads you through a series of daring dishes. Drawing inspiration from the bounty of the Lowcountry, local flavors are enhanced through a global lens, showcasing our Southern soul with contemporary flair. Make yourself at home and be our guest. ADDITIONSI ndonesian Collard Greens 12 Coconut Milk, Lemongrass, Garlic, Chillies gf, vBaby Creamer Potatoes 12 Lemon, Shallot, Parsley gf Local Butter Beans 12 Shrimp Butter, Rice Middlins gfMany of our menu items may be prepared as Vegetarian, Vegan or Gluten | v Vegan gf - Gluten Free*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, eggs, or unpasteurized milk may increase your risk of foodborne illness.

Benton’s Bacon, Stone Ground Grits, Button Mushroom, Pearl Onion Seared Foie Gras* 26 Salsify, Haricots Verts, Country Ham, Hazelnut, Black Truffle gf Oyster Gratin 18 Benton’s Ham, Pernod Cream, Leeks, Parmesan Bread Crumbs ENTRÉES Vegetables & French Lentils 32 Harissa, Lemon-Pomegranate Vinaigrette gf, v Sweet Potato Gnocchi 34

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  Oysters

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