Breakwater menu

A quarter-pound of shrimp coated in a crispy cracker-meal breading, served with a side of cocktail sauce.

A creamy spread made from butter beans, served with extra virgin olive oil and grilled pita bread.

Warm, golden cornbread made with nutty brown butter, served with a side of whipped sorghum butter.

Crispy cornmeal-breaded oysters served with a side of tartar sauce.

Crispy chicken served with Asian pear slaw and peanut chili crisp, designed to be wrapped in fresh bibb lettuce leaves.

A creamy Southern-style cheese spread made with pimentos, served with pickled okra and sesame crackers.

Fresh raw tuna seasoned with lime, soy, and sesame, served with spicy harissa aioli, fresh herbs, and crispy wonton chips.

Button mushrooms filled with a savory blend of cream cheese and country sausage, finished with a drizzle of balsamic glaze.

A grilled romaine heart salad topped with Asiago parmesan, garlic breadcrumbs, bacon lardons, and Caesar dressing.

A chilled cantaloupe soup garnished with aromatic tarragon oil, spicy grains of paradise, and delicate chili threads.

Crispy fried green tomato slices topped with creamy pimento cheese and a drizzle of balsamic glaze.

Tender shrimp poached in butter served over creamy stone-ground grits and topped with a savory gravy made with spiced tasso ham.

Crispy buttermilk-fried chicken served with rustic mashed potatoes, braised collard greens, and your choice of Nashville hot sauce or Southern-style gravy.

This pan-seared Scottish salmon is served with roasted red potatoes and a savory corn maque choux featuring leeks and poblano peppers.

This bone-in Duroc pork chop is served with rustic mashed potatoes, crispy Brussels sprouts, peach chutney, and a bourbon peach BBQ sauce.

Slow-roasted pork served over stone-ground grits, topped with green tomato salsa, blueberry jalapeño cream, pickled onions, and Cotija cheese.

This lamb meatloaf is served with rustic mashed potatoes, grilled asparagus, and a savory tomato bacon jam.

Grilled beef tenderloin served with creamed spinach, roasted cremini mushrooms, crispy potato shavings, and a black garlic reduction.

Pan-seared shrimp served with a chickpea stew, squash, zucchini, sugar snap peas, and an arugula pecan pesto.

This 8-ounce Wagyu beef burger is topped with peppered bacon and house-made pimento cheese, served with a side of hand-cut fries.

This dish features grilled swordfish served over a traditional Southern combination of Carolina Gold rice, Sea Island red peas, bacon, and mustard greens, finished with a savory "red eye" gravy.

An 8 oz wagyu beef patty served with rustic mashed potatoes, green beans, and a house-made A-1 sauce.

An 8-ounce hanger steak served with green beans, hand-cut fries, and a savory Café de Paris demi-glace.