S M A L L P L A T E S

E N T R E E S

S I D E S

D R I N K S

B R U N C H Executive Chef: Greg GarrisonChef de Cuisine: Analisa LaPietra

Summer 2021

BLT SAL ADlocal lettuces, bacon, tomatoes, buttermilk chive dressing, croutonsCHARRED WINGSMemphis dry rub, sweet vinegar, gorgonzola ranch, carrot chili emulsionCRISPY BRUSSEL SPROUTSchili-lime sauce, cilantro, pickled carrots

STUFFED FRENCH TOASTcream cheese, strawberry preserves, vanilla cornflake cream, berriesCRISPY CHICKEN MELTcheddar, lettuce, tomato, elbow ranch, brioche bunHEIRLOOM TOMATO BENNYEnglish muffin, Johns Island tomatoes, poached eggs, arugula, hollandaise, chia seedsSTEAK & EGGS10oz ribeye, sauteed kale, fried eggs, hollandaiseHUEVOS RANCHEROSchorizo, rice, black beans, salsa, fried eggs, lime crema, crispy tortillaSHRIMP & GRITScheddar grits, blistered tomato, kale, red curry butter7 OZ BRUNCH BURGERbourbon bacon jam, cheddar, pickles, fried egg, garlic aioli, friesEGGS BENNYEnglish muffins, chipped ham, poached eggs, hollandaiseSMOKED SALMON SAL AD BLTcapers, onions, arugula, Texas toast, friesCHICKEN & B ISCUITSbuttermilk biscuit, sausage gravy, fried chicken thigh

TWO EGGS ANY STYLE HAND-CUT FRIES HONEY-CURED BACONBISCUITS & BUT TER LOCAL GRITS TOAST

7

MORNING FOGJameson Caskmates, cold brew, Guinness, creamMIMOSAsparkling wine, orange juiceBLOODY MARYvodka, traditional preparation, lemon, smoked salt

14

16

14

17

17

18

24

16

20

19

17

17

18

12

7

11

*Consuming raw or undercooked meats, poultry,seafood, shellfish or eggs may increase your risk

of foodbourne illness.

parties of 6 or more will be charged 20% gratuity.

@prohibitionchs

No substitutions please.

C O C K T A I L S

W I N E

B E E R

R E D

D R A U G H T

W H I T E

P A C K A G E D

S E L T Z E R

D R I N K S Head Bartender: Jim McCourt

547 MANHAT TAN / AGED 547 MANHAT TANTempleton Rye, sweet vermouth, Grand Marnier, bittersCASTLE SOURvanilla irish whiskey, clove, lemon, egg whiteMARGARITA P ICANTEjalapeno tequila, Cointreau, blood orange, lime, agave, smoked chili saltBOURBON THYMEGranny Smith Bourbon, Aperol, lemon, thyme, honey, bittersBACON MAPLE OLD FASHIONEDbacon-infused Makers Mark, maple syrup, bitters, citrus zestTHE WARTHOGStriped Pig Gin, spiced pear, lemon, honey, rosemaryAGED NEGRONITanqueray Gin, sweet vermouth, Campari

13/15

13

13

13

13

13

15

GONNET COTES DU RHONE BLEND : FRANCEmedium bodied, balanced, cherry, asian spice MOGOLLON MALBEC : ARGENTINAdark berries, smooth texture, red fruitsF IRESTONE PINOT NOIR : CAL IFORNIAfresh raspberries, rhubarb, earthy, smooth tanninsULTRAVIOLET CABERNET SAUVIGNON : CAL IFORNIArich, seductive, fearless, bright red fruits, floral aromaticsEPIFANIO “ERIAL” TEMPRANILLO : SPAINintense fruits, bold flavors, blackberry, fine vanillaADEL AIDA ZINFANDEL : CAL IFORNIAred and black fruit, boysenberry, nutmeg, black pepperMARK RYAN “THE D ISSIDENT” RED BLEND : CAL IFORNIAbig, juicy fruits, powerful chewy tannins, chocolateCARNEROS SPRINGS CABERNET SAUVIGNON : CAL IFORNIAblack stone fruits, cassis, leather, rich luxurious finish

14/53

14/53

14/53

14/53

65

80

95

95

GUINNESS STOUT : IREL AND

FREEHOUSE FOLLY ’S PRIDE BLOND : N . CHARLESTON

WICKED WEED PERNIC IOUS IPA : ASHEVILLE , NC

LOF I MEXICAN L AGER : CHARLESTON

WICKED WEED ROTATING HANDLE : ASHEVILLE , NC

COOPER R IVER GOLDEN ALE : CHARLESTON

2 BLOKES WICKED THROAT CHARMAH IPA : MT . PLEASANT

RE ISSDORF KOLSCH : GERMANY

TRADESMAN BRICKL AYERS RED ALE : N . CHARLESTON

8888

108888

BLUE MOONBUDWEISERBUD L IGHTCOORS L IGHTCORONADOC’S C IDERMICHELOB ULTRAMILLER L ITEYEUNGLING

64.54.54.5

67

4.54.5

6

WHITE CL AW BL ACK CHERRY 7HIGH NOON GRAPEFRUITHIGH NOON PEACH

1010

MONTEFRESCO PINOT GRIG IO : I TALYcrisp, light bodied, pear, honeydew, citrus zestMASSEY DACTA SAUVIGNON BL ANC : NEW ZEAL ANDfresh exotic fruit, green apple, kiwiPRIMARY CHARDONNAY : CAL IFORNIArich fruit and oak notesVINA CARTIN ALBARINO : SPAINdry, crisp, saline, granny smith, spring flowersCLEMENT BERTHIER SAUVIGNON BL ANC : FRANCEclean mineral, flint, complex fruitsHUSCH CHENIN BL ANC : CAL IFORNIAhoneysuckle, peach, rich mouth feelWEST COUNTY CHARDONNAY : CAL IFORNIAcreamy and zesty, ripe orchard fruit, sweet spiceVASSALTIS ASSYRTIKO : GREECEfresh mineral, zingy yellow fruits, lively acidity

13/51

14/53

14/53

14/53

65

60

70

90

RUSTY CHAINAltos Reposado Tequila, Drambuie, lime, orgeat, orange,cherry bark vanilla bittersTARIFFDel Maguey Vida, grapefruit, black pepper, peach bittersSTATEL INE SWIZZLEsilver rum, passionfruit, lime, demerara, mint, bittersCAROLINA WRENapricot vodka, lemon, honey, apricot liqueur, egg white, bittersS ’EXPRESSespresso vodka, coffee liqueur, cold brew, lemon oilSCHRUTE SOURbeet vodka, rosemary, lemon, egg whitePIMM’S CUPPimm’s No.1, cucumber, lemon, mint, ginger ale

13

13

13

13

13

13

13

S P A R K L I N GMIRABEAU ROSE : FRANCEelegant red fruits, zesty citrus, refreshingly dry

14/53

DEMARIE ARNEIS “ORANGE” : ITALYdried apple, peach, apricot

62

MONTEFRESCO PROSECCO : ITALYlight, refreshing, pear, green appleCOL MESIAN ROSEC : ITALYraspberry, white peach, bright acidity

13/51

13/51

R O S E

O R A N G E