Lunch Menu

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Hors D’oeuvres & Table Shares

Vichyssoise 8/12

classic French chilled soup- vidalia onions, gold potatoes, Shagbark green garlic-chive broth, good olive oil-v, gf

Farmer’s Board 25

artisanal meats & cheeses, jammy eggs, Rôtie pickles, seasonal jam, white bean-brown butter crackers -gs, vs

Poached & Smoked Salmon Dip 18

shallots, lemon aioli, Shagbark chives, everything bagel spiced Pita House chips -gs

Cast Iron Fontina Fondue 19

Butler Rd. sausage, charred summer vegetables, honey crisp apples, baby potatoes, torn crusty bread -gs, vs

Roasted Black Shell Mussels 24

white wine, Shagbark green garlic, herb butter, grilled ciabatta -gs

Rosemary Beignets 16

parmesan, GVL sugar peach agrodolce, burnt rosemary -vs

Lunch Express $22

Iced tea & choice of vichyssoise or simple green salad
Substitute our chopped caesar for $3

Tuesday: Shrimp Po’boy

Slap ya’ mama fried shrimp, shredded lettuce, baby tomatoes, summer onion, charred lemon aioli, buttered french roll, pomme frites

Wednesday: #Fernie’sFatBurger

8oz beef patty, toasted brioche bun, pomme frites, accoutrements dictated by #Fernie’smood (weekly creation)

Thursday: Fish & Chips

GVL beer battered cod, purple kale slaw, pomme frites, gherkin tartar

Friday: Duck Jambalaya

rotisserie duck, Butler Rd. sausage, Carolina Gold rice, Shagbark green garlic, curry broth, chimichurri

Hand Helds

served with fries – substitute vichyssoise or simple greens $3

637 Philly 19

shaved roasted pork, tomato braised greens, sharp provolone, french roll -gs

Black Bread Reuben 18

corned beef, red cabbage kraut, swiss cheese, 1000 island, griddled marble rye

French-ish Dip 18

vino braised short rib, caramelized onion, gruyere, herb crème fraiche, toasted 6” soft roll

The ‘OG’ Chicken Salad BLT 16

spiced pecans, dried fruit, Duke’s mayo, slab bacon, leaf lettuce, tomato, toasted croissant

Rôtie Burger 22

grilled 8oz patty, gruyere, roasted mushrooms, caramelized onion, dijonnaise, brioche bun

Entrees

Chicken & Waffle 21

buttermilk chicken tenders, peach maple, hot honey butter

Steak Frites 24

grilled flat iron steak, parmesan pomme frites, petite salad, demi glace -gs

Shrimp & Grits 23

heirloom grits, andouille sausage, Shagbark green garlic, aji dulce, buttery shellfish broth -gf

Via Corso Quiche 18

mushrooms, caramelized onions, gruyere, dressed greens -v

Roasted Salmon 26

creole honey glaze, herbed carolina rice, grilled asparagus, blue crab beurre blanc -gf

Local Greens

Rôtie Chopped Caesar 16

romaine, parmesan, toasted baguette crumble, anchovy-lemon dressing, fresh herbs -gs, vs

Seasonal Greens 15

arcadian greens, local strawberries, goat cheese, summer onions, spiced pecans, sherry vinaigrette -gs, v

Additions: grilled steak $15 | roasted shrimp $12 | chicken salad $ | roasted salmon $1 | chopped rotisserie or fried chicken $7

Accompaniments $9

Adullah Mills Grits – blistered cheddar

Creamed Carolina Rice – fine herbs

Pomme Frites – parmesan

Tomato Braised Greens – Shagbark garlic

Belgian Waffle – hot honey butter

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Chef De Cuisine: Fernando Vazquez

* v- vegetarian, ask about vegan option | * gf - gluten free
* gs - gluten sensitive, menu items that can be adjusted to be gluten free

Parties of 6 or more are subject to 20% service charge | Substitutions are subject to an upcharge, ask your server for details.

* DHEC Advisory: menu contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.