Lunch Menu

Soups, Salads and Small Plates

  • She Crab Bisque

    Fresh Blue Crab, Sherry11

  • Chilled Pea Soup

    Mint, Espelette Pepper, Lemon Oil8

  • Fried Green Tomatoes

    Pimento Cheese, Roasted Shallot Aioli, Bourbon Barrel Pickled Okra10

  • Oysters on the Half Shell*

    Horseradish, Cocktail Sauce, Apple Cider Mignonette3 Each

  • Caesar Salad

    Crispy House Bacon, Thyme Crostini, Classic Caesar Dressing14

  • Add Shrimp, Blackened Catch, Salmon or Chicken8
  • Tuscan Kale

    Smoked Trout, Candied Pecans, Shaved Apple, Fried Pickled Okra, Preserved Lemon Vinaigrette15

  • Roasted Beets

    Mixed Greens, Feta, Curried Walnuts, Preserved Fruit, Vanilla Vinaigrette14

  • Bibb Lettuce Wedge

    Cucumber, Tomato, Bacon, Soft Boiled Egg*, Avocado Buttermilk Dressing16


Choice of: Batter Dipped Fries, House Potato Chips, Southern Pasta Salad, Potato Salad, Fresh Fruit

  • Blackened Mahi

    Lettuce, Tomato, Caper Aioli, Toasted Brioche 18

  • Turkey and Mozzarella

    Pepper Cracked Turkey, Pesto Mayonnaise, Mozzarella, Arugula, Cured Tomatoes, Toasted Whole Grain 15

  • Lowcountry Shrimp Roll

    Shrimp Salad, Bibb Lettuce, Split Top Bun 18

  • Fried Green BLT

    Applewood Smoked Bacon, Pimento Cheese, Arugula, Roasted Shallot Aioli 16

  • The Jasmine Burger*

    Pimento Cheese, Fried Pickles, Bacon Jam 17

Jasmine Porch Specialties

  • Lunch on the Porch

    Crab Cake Slider, Roasted Beet Salad, She Crab Bisque, Fresh Fruit23

  • Shrimp and Grits

    Buttered Shrimp, Geechie Boy Grits, Sweet Peppers & Onions, Tasso Tomato Gravy 26

  • Grilled Salmon*

    Carolina Gold Rice, Rosebank Seasonal Vegetables, Lemon Beurre-Blanc 26

  • Cornmeal Crusted Tofu

    Roasted Mushrooms, Caramelized Onions, Blistered Tomatoes, Rainbow Quinoa22

~Guided by the principals of sustainability and southern sensibility~
*Please make your server aware of any food allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Must be 18 years of age or older to purchase and consume ground beef if prepared under 155⁰F