Tuna
Avocado, radish, ginger dressing, chili oil, wonton chips
West Ashley · Charleston, SC
The Menu
The menu at The Lick was built around one question: what do you actually want to eat tonight? The answer is here — whether that's a dozen oysters and a glass of wine, a dry-aged Bone-In Ribeye for the table, or a burger and beef tallow fries.
Now Serving Brunch & Lunch
From the Sea
East Coast oysters, tuna with avocado and ginger dressing, shrimp cocktail, and baked crab cakes. The raw bar is where dinner starts.
Raw Oysters
East coast, hot sauce, lemon, mignonette, cocktail
Shrimp Cocktail
Cocktail sauce, horseradish
Baked Crab Cake
Blue crab, preserved lemon, remoulade
Small Bites
Tenderloin Steak Tartare. Wagyu Bites. Deviled eggs with jalapeño and bacon jam. These are not afterthoughts.
Tenderloin Steak Tartare
Dijonnaise, slow cooked egg, kennebec chips
Deviled Eggs (4)
Jalapeño and bacon jam — add caviar
Wagyu Bites
Potato rosti, A5, truffle aioli
Suppli
Risotto, beef, mozzarella, tomato
GiGi's Bread
Sea salt honey butter
Salads
Enhancements: Chicken · Salmon · Shrimp · Steak
Baby Lettuce
Boston lettuce, fine herbs, shallot, red wine vinegar
Chopped Wedge
Baby iceberg, Neuskes bacon, Campari tomatoes, Maytag bleu cheese, chives
Smoked Salmon Caesar
Potato chips, classic Caesar dressing
Entrees
This is the main event. Every entrée built from sourced ingredients and finished with care.
Crispy Chicken Piccata
Lemon, artichoke, capers, heirloom tomatoes, asparagus
Risotto
Spring peas, tomato confit, wild mushrooms, spring onion vinaigrette
Short Rib
American Wagyu, whipped potato, brussels, natural jus
Steak and Frites
Ribeye, au poivre, beef tallow fries, garlic aioli
Shrimp Scampi
Domestic shrimp, garlic, lemon, butter, Chardonnay, linguini
The Lick Burger
House blend, rose marie sauce, American cheese, beef tallow fries, garlic aioli — add Storey Farm egg, bacon
Fine Cuts
Some nights call for something specific. Each prepared simply enough to let the product speak.
Peculiar Pig Porkchop
Herb brine, bourbon maple glaze
Big Glory Salmon
Smoked tomato, buerre blanc, gremoulata
Scallops
Summer succotash, sweet corn veloute
Branzino
Chimichurri, grilled lemon
Lamb Chops
Colorado lamb, roasted garlic, rosemary
Wet Aged USDA Prime
The 16-ounce Chicago Ribeye and the 8-ounce Filet — Purely Meat Co. wet-aged to deep, complex flavor.
16oz Chicago Ribeye
Wet aged USDA Prime
8oz Filet
Wet aged USDA Prime
CHS Wagyu
Our partnership with CHS Wagyu provides access to the world's finest wagyu programs. Margaret River 6/7 and 7/8 scores — filets and NY strips.
6oz Filet
CHS Wagyu — Margaret River 6/7
10oz Filet
CHS Wagyu — Margaret River 6/7
14oz NY Strip
CHS Wagyu — Margaret River 7/8
Dry Aged USDA Prime
45-day dry aged USDA Prime from Purely Meat Co. The 18oz Bone-In Ribeye and 16oz Bone-In NY Strip — the concentrated depth that only time can build.
18oz Bone-In Ribeye
Purely Meat Co. — 45 day dry aged USDA Prime
16oz Bone-In NY Strip
Purely Meat Co. — 45 day dry aged USDA Prime
Enhancements
Bearnaise
Au Poivre
Bordelaise
Chimichurri
L-1 Sauce
Sides
The sides at The Lick are not fillers. Order two.
Beef Tallow Fries
Garlic aioli
Brussel Sprouts
Dijon, parmesan, chives
Asparagus
Grilled asparagus, lemon, parmesan, pink peppercorn fondu
Mac and Cheese
Toasted bread crumb, black truffles — add crab meat
"The Potato Thing"
Pave, herbs, sea salt — Make Royal: aged parmesan and caviar
Whipped Potato
French style, chicken jus, garlic confit
Button Mushroom
Garlic, thyme, sherry
The Loaded Potato
Salt roasted, aged cheddar, Nuskes Bacon, French butter crème fraîche, chives
Broccolini
Butter, charred lemon
✦ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Reserve Your Table
Dinner nightly from 4pm. West Ashley, Charleston SC.