DINNER Nightly from 3:45 pm uptown appetizers

HOUSEMADE PIMIENTO CHEESE GF Charleston flatbread 9

FRIED GREEN TOMATOES white cheddar & caramelized onion grits, country ham, tomato chutney, tomato butter 12

DOWN SOUTH EGG ROLL collard greens, chicken, tasso ham, red pepper purée, spicy mustard, peach chutney 11

SPICY SHRIMP & SAUSAGE tasso gravy, creamy white grits 18

PAN SEARED SEA SCALLOPS Johnny cakes, sautéed spinach, peach chutney, balsamic drizzle 19

FRIED MAC & CHEESE bacon jam, hot pepper relish 10

BOILED PEANUT HUMMUS GF okra & corn relish, hot pepper relish, Charleston flatbread 10

PAN FRIED CHICKEN LIVERS caramelized onions, country ham, Madeira demi-glace 10

SAUTÉED P.E.I. MUSSELS* GF white wine, garlic, tomatoes, capers, parsley, grilled bread 17

LUMP CRAB DEVILED EGGS GF Old Bay 9

HOUSEMADE POTATO CHIPS GF crumbled blue cheese, scallions 9 soups & salads

BLUE CRAB BISQUE chives cup 8 bowl 11

CREAMY TOMATO BISQUE chiffonade of basil cup 6 bowl 8

WADMALAW FIELD GREENS SALAD GF tomatoes, carrots, goat cheese, lingonberry vinaigrette 10 with grilled chicken or fried shrimp 18 with grilled salmon 20

SOUTHERN CAESAR SALAD GF cornbread croutons, Parmesan 10 with grilled chicken or fried shrimp 18 with grilled salmon 20

WEDGE SALAD GF iceberg lettuce, tomatoes, bacon, blue cheese crumbles, buttermilk ranch, balsamic drizzle 12 with grilled chicken or fried shrimp 20 with grilled salmon 22

Please inform your server of any food related allergies.

*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

GF Gluten-free or can be modified as Gluten-free; may contain vinegar down south dinners

FRESH, LOCAL & VEGETARIAN GF Chef’s selection of the season’s finest vegetables in an Uptown/Down South presentation 28

SHELLFISH OVER GRITS* GF sautéed shrimp, sea scallops, creamy white grits, lobster butter sauce, fried spinach 36

CORNMEAL FRIED CATFISH tasso grits, sautéed spinach, yellow corn, grape tomatoes, crawfish, tomato jam 31

LOWCOUNTRY BOUILLABAISSE* GF shrimp, scallops, mussels, seasonal fish, andouille sausage, potatoes, corn, okra, bell peppers, shellfish potlikker, grilled bread 36

PARMESAN CRUSTED MARKET CATCH* GF creek shrimp & jasmine rice pirloo, warm asparagus, sweet corn & tomato salad, citrus beurre blanc mkt

BLACKENED SALMON GF red rice with tasso & sausage, collard greens, tomato butter 32

PAN ROASTED DUCK BREAST GF caramelized onion & potato gratin, arugula & fennel salad, strawberry vinaigrette, demi-glace 35

BUTTERMILK FRIED CHICKEN BREAST mashed potatoes, collard greens, creamed corn, cracked pepper biscuit, sausage herb gravy 28

SURF & TURF twin filets of beef, fried shrimp, smashed fingerling potatoes, baby spinach, portobello mushroom bordelaise, Old Bay rémoulade 49

GRILLED FILET OF BEEF* GF melted pimiento cheese, herb potato cake, grilled Roma tomatoes, asparagus, Madeira demi-glace 48 sides

RED RICE with TASSO & SAUSAGE 8 GF

LOWCOUNTRY SUCCOTASH 6 GF

GREEN BEANS 6 GF

COLLARD GREENS 6 GF

CREAMED CORN 6 GF

WHIPPED POTATOES 6 GF

ASK ABOUT OUR COOKBOOK UPTOWN DOWN SOUTH CUISINE BY CHEF DONALD DRAKE

KEVIN SOUTHERLIN, CHEF DE CUISINE LANDICE SIMMONS, EXECUTIVE SOUS CHEF | JAMES SIMMONS, SOUS CHEF Monday - Saturday 11:30 am - 3:30 pm LUNCH uptown appetizers soup - salads HOUSEMADE PIMIENTO CHEESE GF BLUE CRAB BISQUE Charleston flatbread 9 chives cup 8 | bowl 11

FRIED GREEN TOMATOES CREAMY TOMATO BISQUE white cheddar & caramelized onion grits, country ham, chiffonade of basil cup 6 | bowl 8 tomato chutney, tomato butter 12 SOUTHERN CAESAR SALAD GF DOWN SOUTH EGG ROLL cornbread croutons, Parmesan 10 collard greens, chicken, tasso ham, red pepper purée, with grilled chicken or fried shrimp 18 with grilled salmon 20 spicy mustard, peach chutney 11 GRILLED SALMON BLT SALAD SPICY SHRIMP & SAUSAGE goat cheese crusted baguette, beefsteak tomatoes, tasso gravy, creamy white grits 18 smoked bacon, arugula, lemon-caper vinaigrette 21

PAN SEARED SEA SCALLOPS SPICY BUFFALO FRIED CHICKEN COBB SALAD Johnny cakes, sautéed spinach, peach chutney, Texas Pete buffalo sauce, romaine, egg, corn relish, balsamic drizzle 19 black beans, white cheddar, bacon, buttermilk ranch 19 FRIED MAC & CHEESE bacon jam, hot pepper relish 10 WADMALAW FIELD GREENS SALAD GF tomatoes, carrots, goat cheese, lingonberry vinaigrette 10 BOILED PEANUT HUMMUS GF with grilled chicken or fried shrimp 18 with grilled salmon 20 okra & corn relish, hot pepper relish, Charleston flatbread 10 WEDGE SALAD GF iceberg lettuce, tomatoes, bacon, blue cheese crumbles, PAN FRIED CHICKEN LIVERS buttermilk ranch, balsamic drizzle 12 caramelized onions, country ham, with grilled chicken or fried shrimp 20 with grilled salmon 22 Madeira demi-glace 10

LUMP CRAB DEVILED EGGS GF entrées Old Bay 9 FRESH, LOCAL & VEGETARIAN Chef’s selection of the season’s finest vegetables in an SAUTÉED MUSSELS* GF Uptown/Down South presentation 28 white wine, garlic, tomatoes, capers, parsley, grilled bread 17 SHELLFISH OVER GRITS GF sautéed shrimp, sea scallops, creamy white grits, lobster butter sauce, HOUSEMADE POTATO CHIPS GF fried spinach half 20 | 36 crumbled blue cheese, scallions 9 LOWCOUNTRY BOUILLABAISSE* GF sandwiches shrimp, scallops, mussels, seasonal fish, andouille sausage, tasso, potatoes, served with bread and butter pickles; choice of sweet corn, okra, bell peppers, shellfish potlikker, grilled bread half 20 | 36 potato fries or housemade potato chips PARMESAN CRUSTED MARKET CATCH GF creek shrimp & jasmine rice pirloo, warm asparagus, sweet corn, & CRAB CAKE SANDWICH tomato salad, citrus beurre blanc half mkt | mkt lettuce, tomato, Old Bay rémoulade 18 BLACKENED SALMON* GF FRIED GREEN TOMATO BLT red rice with tasso & sausage, collard greens, corn & jalapeño bread, smoked bacon, tomato butter half 21 | 32 melted pimiento cheese, red leaf lettuce 15 CORNMEAL FRIED CATFISH ORIGINAL SIMMONS tasso grits, sautéed spinach, yellow corn, grape tomatoes, fried chicken, pimiento cheese, jalapeno-peach coleslaw, crawfish, tomato jam 31 potato roll, Sriracha mayo 18 PAN ROASTED DUCK BREAST GF SMOKED TURKEY SANDWICH caramelized onion & potato gratin, arugula & fennel salad, arugula, Pepper Jack cheese, lingonberry jam, strawberry vinaigrette, demi-glace 35 dijonnaise, brioche 16

FRIED PO’ BOY BUTTERMILK FRIED CHICKEN mashed potatoes, collard greens, creamed corn, cracked pepper biscuit, lettuce, tomato, Old Bay remoulade; sausage herb gravy 28 choice of shrimp or catfish 18

MAGNOLIAS CHEESEBURGER GRILLED FILET OF BEEF* GF lettuce, tomato, sharp cheddar cheese, bacon jam, melted pimiento cheese, herb potato cake, grilled Roma tomatoes, caramelized onions, Creole rémoulade 17 asparagus, Madeira demi-glace 48

Please inform your server of any food related allergies. *Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. GF Gluten-free or can be modified as Gluten-free; may contain vinegar

ASK ABOUT OUR COOKBOOK UPTOWN DOWN SOUTH CUISINE BY CHEF DONALD DRAKE

KEVIN SOUTHERLIN, CHEF DE CUISINE LANDICE SIMMONS, EXECUTIVE SOUS CHEF | JAMES SIMMONS, SOUS CHEF

®

Uptown Down South 11:00 am - 3:30 pm

SUNDAY BRUNCH

uptown appetizers brunch HOUSEMADE PIMIENTO CHEESE GF COUNTRY FRIED STEAK* Charleston flatbread 9 white cheddar & caramelized onion grits, two over-easy eggs, buttermilk biscuits, cracked pepper gravy 20 CINNAMON ROLL vanilla glaze 6 EGG WHITE OMELET GF feta cheese, green olives, spinach, artichokes, romesco sauce 17 BLUEBERRY LEMON MUFFIN lemon curd 6 SHRIMP & CRAB OMELET GF white cheddar cheese, mushrooms, arugula, bacon jam 20 FRIED GREEN TOMATOES white cheddar & caramelized onion grits, country ham, tomato chutney, tomato butter 12 MAGNOLIAS FILET FRITTATA* GF pimiento cheese, tomatoes, asparagus, Madeira demi-glace 19 DOWN SOUTH EGG ROLL collard greens, chicken, tasso ham, red pepper purée, BANANA PUDDING STUFFED FRENCH TOAST spicy mustard, peach chutney 11 peanut butter syrup, applewood smoked bacon 15 FRIED MAC & CHEESE bacon jam, hot pepper relish 10 HUEVOS RANCHEROS* beef short ribs, Pepper Jack cheese, over-easy eggs, GF refried black-eyed peas, crispy corn tortillas, pico de gallo, BOILED PEANUT HUMMUS Tabasco sour cream 17 okra & corn relish, hot pepper relish, Charleston flatbread 10 SALMON CAKES BENEDICT* LUMP CRAB DEVILED EGGS GF English muffin, country ham, poached eggs, chive hollandaise, Old Bay 9 hashbrowns 20

HOUSEMADE POTATO CHIPS GF SPICY SHRIMP & SAUSAGE crumbled blue cheese, scallions 9 tasso gravy, creamy white grits 18 with two eggs any style* 20

soup - salads ORIGINAL SIMMONS fried chicken, pimiento cheese, jalapeno-peach coleslaw, BLUE CRAB BISQUE potato roll, Sriracha mayo, housemade chips 18 chives cup 8 | bowl 11 CHEESEBURGER* CREAMY TOMATO BISQUE lettuce, tomato, sharp cheddar cheese, bacon jam, chiffonade of basil cup 6 | bowl 8 caramelized onions, Creole rémoulade, housemade chips 17

GRILLED SALMON BLT SALAD* goat cheese crusted baguette, beefsteak tomatoes, smoked bacon, arugula, lemon-caper vinaigrette 21 entrées SHELLFISH OVER GRITS GF SPICY BUFFALO FRIED CHICKEN COBB SALAD sautéed shrimp, sea scallops, creamy white grits, lobster butter sauce, Texas Pete buffalo sauce, romaine, egg, corn relish, fried spinach half 20 | 36 black beans, white cheddar, bacon, buttermilk ranch 19 PARMESAN CRUSTED MARKET CATCH GF WADMALAW FIELD GREENS SALAD GF creek shrimp & jasmine rice pirloo, warm asparagus, sweet corn, & tomatoes, carrots, goat cheese, tomato salad, citrus beurre blanc half mkt | mkt lingonberry vinaigrette 10 BUTTERMILK FRIED CHICKEN WEDGE SALAD GF mashed potatoes, collard greens, creamed corn, cracked pepper biscuit, iceberg lettuce, tomatoes, bacon, blue cheese crumbles, sausage herb gravy 28 buttermilk ranch, balsamic drizzle 12

ASK ABOUT OUR COOKBOOK UPTOWN DOWN SOUTH CUISINE BY CHEF DONALD DRAKE

Please inform your server of any food related allergies. *Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. GF Gluten-free or can be modified as Gluten-free; may contain vinegar

KEVIN SOUTHERLIN, CHEF DE CUISINE LANDICE SIMMONS, EXECUTIVE SOUS CHEF | JAMES SIMMONS, SOUS CHEF

®

Uptown Down South southern sweets southern sweets

VANILLA BEAN CRÈME BRÛLÉE VANILLA BEAN CRÈME BRÛLÉE strawberries strawberries

LIMONCELLO CAKE LIMONCELLO CAKE lemon chiffon cake, cream cheese & mascarpone icing, lemon chiffon cake, cream cheese & mascarpone icing, blackberry sauce, lemon curd, white chocolate curls blackberry sauce, lemon curd, white chocolate curls

SOUTHERN PECAN PIE SOUTHERN PECAN PIE bourbon caramel, vanilla bean ice cream bourbon caramel, vanilla bean ice cream

MAGNOLIAS WARM CREAM CHEESE PECAN BROWNIE MAGNOLIAS WARM CREAM CHEESE PECAN BROWNIE white chocolate ice cream, fudge sauce white chocolate ice cream, fudge sauce

PEACH & BLACKBERRY CRISP PEACH & BLACKBERRY CRISP brown sugar oatmeal crumble, bourbon caramel sauce, brown sugar oatmeal crumble, bourbon caramel sauce, Wholly Cow Killa Vanilla ice cream Wholly Cow Killa Vanilla ice cream

ALL DESSERTS 10.00 ALL DESSERTS 10.00 ice creams & sorbet ice creams & sorbet

VANILLA BEAN ICE CREAM VANILLA BEAN ICE CREAM WHITE CHOCOLATE ICE CREAM WHITE CHOCOLATE ICE CREAM RASPBERRY SORBET RASPBERRY SORBET SINGLE SCOOP 4 DOUBLE SCOOP 7 SINGLE SCOOP 4 DOUBLE SCOOP 7

EXECUTIVE PASTRY CHEF - JEN MAINS EXECUTIVE PASTRY CHEF - JEN MAINS