1/4
cold grilled Thai chili and soy glazed local shrimp, fresh mai fun rice noodle, Ambrose Farm summer vegetable slaw, Holloway Gardens fresh herbs and toasted sesame seeds in artisanal lettuce cups, accompanied by a tangy Asian style BBQ dipping sauce
roasted artichokes, seared country ham, mussels, white wine garlic and herb broth, garlic and artichoke aioli, and sourdough crostini
cooked collards, garlic, onion, country ham, tomato, and cheese with pita chips
our signature dip made with a Vermont sharp and medium cheddar with crackers
panko battered and crispy fried served with herb lemon sauce
lump and claw meat, cheddar, mayo and seasoning served with crackers
sauteed wild caught 8-ounce swordfish steak over parmesan risotto with Ambrose Farm’s sweet onions and oven roasted tomatoes, capers and kalamata olives, finished with Holloway Gardens herb compound butter
hand pounded and breaded chicken breast, pan seared, then baked with house made plum tomato sauce with mozzarella and parmesan cheeses, served over angel hair marinara, accompanied by toasted garlic bread
12 oz. slice of slow roasted prime rib encrusted in a house blend of herbs and spices with horseradish cream or au jus
local shrimp whenever possible, topped with Tasso gravy made with bell pepper, celery, carrot, onion and Cajun spices over locally ground Marsh Hen Mill grits
two award winning crab cakes made with lump and claw meat, peppers, onion, egg, crushed crackers and seasoning
ground beef, zucchini, mushrooms, onion, carrot, tomato, rolled oats, herbs, topped with tomato gravy
bone-in pork chop hand breaded in flour and spices, crispy fried and topped with pork gravy
organic, locally raised half a chicken rubbed with house blend of herbs and spices
mix and match your choice of any 4 sides
8 oz. Cup - 5.5
16 oz. Bowl - 11
8 oz. Cup- 7.5
16 oz. Bowl- 15
Lowcountry Antipasto Salad
mixed artisan greens, Pete’s sweet red onions and baby Wadmalaw Isalnd tomatoes, imported Italian salami, provolone cheese, chickpeas, artichoke hearts and Holloway Gardens parmesan eggplant “croutons” finished with a traditional red wine vinaigrette
Add crab cake, grilled/fried shrimp -10.5
Add grilled Atlantic salmon- 13
iceberg, red onion, real bacon crumbles, cherry tomatoes, bleu cheese dressing and balsamic reduction
mixed greens and arugula, crumbled feta, tart dried cherries, toasted almonds mixed with raspberry balsamic vinaigrette
Add Fried or Grilled Chicken Breast- 7.5
Add Fried or Grilled Shrimp- 10.5
Add Fried or Grilled Chicken Breast - 7.5
Add Fried or Grilled Shrimp - 10.5
Buttermilk Ranch
Summer Tomato
Balsamic Vinaigrette
Creamy Vidalia Onion
Blue Cheese
Thousand Island
Italian
Honey Mustard
Vidalia Onion Peppercorn
1/3-pound lean ground beef, hand pattied, on a potato roll, cooked to your desired temperature, topped with choice of lettuce, tomato, onion, pickle, mayo, mustard or ketchup. Served with a side of our shed seasoned fries
spicy or regular house made pimento cheese on a hand pattied burger atop mixed greens, diced tomatoes, sliced onion and sliced dill pickle and choice dressing
Corncob Smoked Bacon - 2.25
American, Swiss or Cheddar Cheese - 1
Grilled Onions - 1.5
Regular or Spicy Pimento Cheese - 1.75
Fresh Sliced Jalapeno - 1
Gluten Free Bun - 4
slow roasted pulled pork, locally made mustard based Lillie's of Charleston Finger Leek-en BBQ sauce on potato roll
house battered and fried shrimp on an amoroso roll, tomato shed aioli, lettuce, tomato and onion
Double Chocolate Layer Cake
Coconut Cream Cake
Blueberry Pie
Apple Pie
Carolina Peach Pie
Southern Pecan Pie
Lemon Chess Pie
Chocolate Chess Pie
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