RSC Menu

Our menu changes seasonally and based on what the Chef finds in local markets. Beaufort Restaurant Week is September 6th-15th. Call 843-525-1770 for reservations. Please check back regularly for updates.

Starters

Portuguese Soup
kale, spicy sausage, potatoes, white beans, tomatoes
$10

Trio Kale Farm Salad
shaved Brussel sprouts, rainbow carrot ribbons, pickled red onions, radishes, spiced port wine emulsion, crispy chevre fritter
$12

Jumbo Lump & Potato Croquettes
garden pea puree, buttermilk tarragon dressing, seared lemon, espelette
$16

Tartufo Pappardelle di fungi
black winter truffles, morel, shiitake, portobello, shaved parmesan Reggiano, taleggio crema, pea tendrils
$18

Chef’s Selection of Cheeses (for two)
quince paste, acacia honey, cornichons, crackers, lavash, Honey crisp apples, iberico chorizo
$25

Entrees

Seared Prime B/I Filet Mignon
pommes puree, sauteed farm vegetables, green peppercorn glace de veau, gaufrette potato, confit tomato
$60

Seared Prime B/I NY Strip
Wild Mushroom Ragout, crispy polenta, sauteed spinach, black winter truffles, green peppercorn glace de veau
$55

Hot Smoked Salmon Oscar
crispy polenta, sauteed farm vegetables, Jumbo Lump, saffron hollandaise, confit tomato
$36

Pan Seared U-10 Diver Sea Scallops
pommes puree, sauteed farm kale blend, leek beurre fonduta, glazed rainbow carrots, beluga caviar, frizzled leeks
$50

Pan Roasted Colorado Rack of Lamb
pommes puree, sauteed farm vegetables, green peppercorn glace de viande, confit tomato
$55

Seared Muscovy Duck Breast
purple & burgundy sweet potato gnocchi, sauteed farm kale blend, sorghum bacon jus, lardons
$38

Pan Roasted B/I Veal Chop
smoked blue cheese and caramelized shallot butter, pommes puree, sauteed farm vegetables, gaufrette potato, glace de viande
$52

Dessert

Sabayon
cognac macerated berries, vanilla chantilly, lady finger crumble, espresso cocoa nibs
$8