Eli's Table 129 Meeting Street

Shaved tenderloin, truffle aioli, arugula, parmesan, and toasted baguette

Assortment of house made breads

Tossed with house-made candied nuts finished with a sweet glaze

Crispy fried green tomatoes served over mixed greens, topped with pimento cheese, shaved country ham, and finished with a drizzle of house-made buttermilk ranch.

PEI mussels in a smoked tomato cream and white wine broth with garlic and herbs, accompanied by crostini and topped with fried shallots

Jumbo lump crab, charred lemon, and herb garnish

Cast-iron seared romaine, cornbread crumble, and roasted garlic dressing

Pimento cheese, buttermilk-herb dressing, and pickled onions

Rich and creamy bisque with lump crab, sherry, and Southern spices

Goat cheese, house-made candied nuts, and citrus vinaigrette

Pimento mash, chef’s vegetables, and crispy shallots

Finished with bourbon glaze and served with chef’s vegetables

Gulf shrimp in tomato‒coconut Creole sauce over stone-ground grits

Butternut squash waffle, red wine‒cherry demi-glaze, and chef’s vegetables

Chargrilled beef tenderloin with pimento cheese mashed potatoes, bourbon-peppercorn demi, crispy shallots, and chef’s vegetables

Seasonal vegetables folded into a creamy risotto base