Jasmine Porch - Dinner

Dinner Menu

From The Start

  • She Crab Bisque

    Fresh Blue Crab, Sherry11
  • *Early Corn Soup

    Ginger, Garlic9
  • Roasted Beet Salad

    Mixed Greens, Local Feta, Bacon, Preserved Frit, Radishes, Vanilla Vinaigrette14
  • *Chickpea Salad

    Roasted Pepper Puree,Crispy Black Eyed Peas, Parsley, Preserved Lemon12
  • Olive Oil Poached Tuna Bruschetta

    Local Hot House Tomates, Fried Green Tomato, Tomato Vinaigrette15
  • Jasmine Caesar Salad

    Soft Boiled Egg, Crisy House Bacon, Thyme, Crostini14
  • Oysters on the Half Shell

    Vidalia Onin Mignonette & Vodka Cocktail Sauce2.50 per oyster
  • Fried Green Tomatoes

    Pimento Cheese, Roasted Garlic Aioli10

Tour of the Lowcountry

First

She Crab Bisque & Fried Green Tomato
Grenache Blanc Blend- M Chapoutier La Ciboise "Luberon" Rhone, France

Second

Grilled Filet Mignon & Shrimp and GritsGrenache Blend - Palacios Remondo "La Montesa", Roja Spain

Third

Chocolate Chrry Bread Pudding
Zinfandel Port- Montevina Terra D’Oro, CA

  • 3 Courses70
  • Wine Pairings 38

From the Atlantic

  • Shrimp and Grits

    Wild Shrimp, Organic Grits, Sweet Peppers and Onions, Spicy Sausage Gravy32
  • Whole Carolina Flounder

    Southern Purloo, Green Beans, Lemon Beurre Blanc38
  • Roasted Sea Bass

    New Potato, Asparagus Orange, Spring Garlic, Tomato Jam35
  • Mahi Mahi

    Portuguese Style Chared Octopus, Chickpea, Arugula & Feta34
  • Atlantic Salmon

    Potato Gnocchi, SweetPeas, Mint, Horseradish Gremolata34

From the Farm

  • Prime CAB Striploin

    Pommes Frites, Garlic Oil, Red Wine Jus36
  • Roasted Ashley Farms Chicken

    Hoppin John, Collard Greens, Chicken Gravy29
  • Pork Scaloppini

    Fennel Scented Farro isotto, Roasted Almonds, Bourbon Jus30
  • Curry Scented Lentils

    Mustard Braised Collard Greens, Boiled Cashews22

Accompaniments

  • Grilled Shrimp12
  • Roasted Salmon12
  • 4oz Filet20
  • Fried Mini Crab Cake10

* Vegan and Gluten Free

  • Chef De Cuisine Ryley McGillis
  • Sous Chef John Hoffman
  • Sous Chef Andrew Rhea
    • ~Guided by the principals of sustainability and southern sensibility ~