Jasmine Porch - Dinner

Dinner Menu

Appetizers

  • She Crab Bisque

    Fresh Blue Crab, Sherry11
  • Chilled Cucumber Soup

    Avocado, Marinated Tomato, Cilantro9
  • Roasted Beet Salad

    Mixed Greens, Local Feta, Curried Walnuts, Bacon, Preserved Fruit, Radishes, Vanilla Vinaigrette14
  • Spring Pea Salad

    Roasted Sweet Peppers, Garbanzos, Black Eyed Peas, Tomato, Lemon, Olive Oil10
  • Caesar Salad

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

    Vidalia Onion Mignonette & Vodka Cocktail Sauce3.00 per oyster
  • Chicken Fried Oysters

    Dill, Candied Jalapeno Moustarda, Lemon16
  • Fried Green Tomatoes

    Pimento Cheese, Roasted Shallot Aioli, Bourbon Barrel Pickled Okra10

Entrees

  • Jasmine Surf and Turf

    Grilled Filet Mignon and Shrimp and Grits48
  • Shrimp and Grits

    Wild Shrimp, Organic Grits, Sweet Peppers and Onions, Spicy Sausage Gravy32
  • Roasted Tilefish

    Charleston Shrimp Gumbo34
  • Grilled Atlantic Salmon

    Pearl Barley, SC Feta, Smoked Almonds, Spring Onion Soubise30
  • Whole Carolina Flounder

    Southern Purloo, Green Beans, Lemon Beurre Blanc38
  • Beef Tenderloin

    Roasted Baby Carrots, Horseradish, Popover, Pluff Mud Porter39
  • Springer Mountain Chicken and Dumplings

    Smoked Leg and Roasted Breast, Red Watercress, Roasted Chicken Stock29
  • *Warm Quinoa

    Stewed Mushrooms, Roasted Beets, Orange Supremes, Arugula22

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 Grits
Grenache Blend - Palacios Remondo "La Montesa", Roja Spain

Third

House Made Pies
Sauternes, La Fleur D'OR, France

  • 3 Courses70
  • Wine Pairings 38

* Dish is prepared Vegan as well as Gluten Free

  • Chef De Cuisine Ryley McGillis
  • General Manager Shannon Morgan
    • ~Guided by the principals of sustainability and southern sensibility ~ Please make your server aware of any food allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.