From Chef Robert Carter's collection of copper cookware to the welcoming interior of beadboard and earth tones accented with artichoke curtains, Carter’s Kitchen provides a setting where the chef and his team will serve their guests sophisticated food in a personable setting. Off the tavern menu, diners will enjoy “snacks,” “jars,” and “boards” such as crispy okra chips with tomato aioli; tender-crisp chicken gizzards with brandy ketchup; and crab nachos with Manchego and Coleman’s Dry Mustard. In addition to the tavern menu, small plates and main dishes will be served as well as nightly plates du jour. Craft cocktails and premium beers will be available as will a wine list that speaks to all palates.
Opening dinner menu highlights will include caramelized cauliflower with country ham, tomato and a clam-caper vinaigrette; duck and pork boudin sausage over red rice and Creole mustard; crispy flounder and shrimp with wickles tartar sauce and cheese grits; and wild mushroom farro with grilled leeks, braised kale and caramelized onion broth. Brunch features items such as bruleed grapefruit with vanilla sugar; bacon-blue cheese Benedict; and the DLT, a sandwich with duck confit, cranberry relish, whipped goat cheese, Bibb lettuce and Roma tomato.
The simply appointed dining room includes seating for 60 and the outdoor patio seats 25. A separate chef’s room seats 20 and can also be reserved for private luncheons, dinners and special occasions. Valet parking is available as are spaces in surrounding lots.
Carter’s Kitchen is open for dinner seven nights a week beginning at 5:00 p.m, breakfast on Monday through Saturday from 7 until 10 a.m. and Sunday brunch beginning at 9 a.m. For reservations, please call the Inn at 843.284.0850.