Lunch
Menu

Lunch Menu

Starters

Soup

Chef’s Seasonal Soup du Jour
Cup 5 / Bowl 7

White Fish & Scallop Ceviche

Sweet Potato, Red Onions, Cilantro, Pickled Jalapeno, Pop Corn Crema
8

Fried-Green Tomato

Lightly fried Green Tomato, Halloumi Cheese,
Guava Paste Relish
7

Duck Confit Empanadas

Confit leg of duck, Spring Pea Tendrils, Jicama Slaw
Cilantro-Garlic Crema
8

Salads

(Add Grilled Chicken 3 /Sautéed Shrimp 4)

Local Artisan Salad

Artisan Greens tossed in a Creamy Mint Dressing with
South Carolina Seasonal Berries, Feta Cheese and Black Pepper Granola
9

Wedge Salad

Bibb Lettuce, Benton’s Bacon, Asher Blue Cheese, Roasted Cherry Tomatoes
Cucumbers, Creamy-Blue Cheese Dressing
9

Spinach Salad

Fresh Spinach tossed in a Warm Bacon-Mustard Vinaigrette and topped with
Sous Vide Egg, Asparagus, Blue Cheese and Crispy Shallots
10

Burrata Salad

Baby Arugula, Marinated Heirloom Tomato, Burrata Cheese, Crispy English Peas Fresh Basil Vinaigrette
10

Grilled Caesar Salad

Grilled Romaine Lettuce tossed in Caesar Dressing and topped with
Parmesan Cheese, Roasted Cherry Tomatoes and Focaccia Croutons
9

Sandwiches

Served with your choice of Side Salad of the Day, French Fries,
Zucchini Fries or Mixed Green Salad

Grilled Sheepshead Fish Sandwich

Grilled NC Sheepshead Fish, Rocket Greens, Roasted Tomato
Sorrel-Lusty Monk Mustard Remoulade on a Toasted Carolina Potato Bread
15

Southern Style Italian

Soppressata, Mortadella, Aged Provolone Cheese,
Cheddar-Jalapeno Baguette and Olive-Roasted Red Pepper Tapenade
13

Crispy Thai Chicken Wrap

Crispy Chicken Strips, Soba Noodles, Pickled Carrots, Onions, Cilantro, Napa Cabbage Crushed Peanuts, Cilantro-Peanut Sauce
12

The HLI Burger

House-Made Blend of Chuck, CAB Steak, and Bacon Burger, Smoked Goat Cheese, Roasted Tomato Baby Arugula, Onion Jam on a Brioche Bun
14

Halloumi Cheese Panini

Grilled Halloumi Cheese, Sliced Tomato, Pickled Ramps
Harissa Mayonnaise pressed on Focaccia
13

Turkey Pastrami Club

House-Cured Turkey Pastrami, Estate Tomato, Bibb lettuce, Gruyère Cheese, Applewood-Smoked Bacon Whole Grain Mustard Aïoli, Toasted Carolina Potato Bread
14

Char Siu Pork Bành Mì

Slow-Roasted Char Siu Pork, Pickled Vegetables, Jalapeño, Cilantro, Sriracha Mayo, Italian Roll
14

NC Sweet Shrimp Tacos

Pan-Roasted NC Sweet shrimp with Pickled Onion and Pineapple Salsa, Napa Cabbage Spicy Thai Aïoli, Corn Tortillas
14

Entrées

Shrimp & White Fish Moqueca

Pan-Seared Fresh Local Catch with NC Sweet Shrimp, Spring Vegetables, Coconut-Tomato Broth accompanied with Buttered and Grilled Ciabatta
18

Heritage Farms Bone-in Chicken Breast

Pan-Roasted Bone-in Chicken Breast with Sautéed Wilted Greens
Creamy Polenta and a Roasted Red Pepper Romesco Sauce
15

Quiche of the Day

House-Made Deep Pan Quiche with Chef’s seasonally-inspired ingredients,
accompanied by a Mixed Green Salad
15

Local Sunburst Trout

Local Sunburst Trout accompanied by Spring Vegetable Succotash and Saffron-Flamingo Rice
finished with Preserved Lemon-Recao Emulsion
17

Crab-Cauliflower Gratin

Crab and Garden Cauliflower Slow-Baked in a Rich Gruyére Cheese-Bèchemel
Sauce with Spring Chives, Toasted Herb Breadcrumbs and Truffle Oil
15