Self-styled innovative Southern cooking includes a spinach and artichoke po boy, Charleston pickled shrimp cocktail, bacon-wrapped filet mignon, Southern-fried chicken, blackened New York strip steak with blue cheese gravy, and fish and chips with jalapeno tartar sauce. Less Southern are a portobello mushroom stuffed with champignon cheese and spinach, grilled Atlantic salmon, chicken scaloppine and linguine with fresh tomato marinara. Sunday brunch buffet includes an assortment of casseroles, a carving station, omelets made to order and waffles with various toppings.
Elegant, yet intimate dining rooms have fireplaces, fresh roses on the tables and comfortable Windsor armchairs.
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