Raw OystersRaw
East coast, hot sauce, lemon, mignonette, cocktail
Menu · Brunch
Brunch Worth Crossing the Bridge For
Sundays from 11:00 AM to 2:00 PM. Raw bar, Crab Cake Benedict, Steak Benny, Sunday Roast, and the full beef program — no downtown bridge required.
Served Every Sunday · 11:00 AM – 2:00 PM
10 Windermere Blvd · West Ashley, Charleston SC
The Lick brunch is built the same way the dinner menu is — around sourced ingredients and dishes with a point of view. The raw bar opens at eleven. The benedicts are built on Maryland crab cake and CHS Wagyu tenderloin. If you're staying for the long table, the Sunday Roast and the beef program are both in play.
Raw Bar
The raw bar runs through brunch. East Coast oysters by the piece, tuna tartare, steak tartare, and shrimp cocktail — available from the moment we open.
Shrimp Cocktail
Cocktail sauce, horseradish
Tuna TartareRaw
Avocado, radish, ginger dressing, chili oil, lavosh
Steak TartareRaw
Dijonnaise, slow cooked egg, kennebec chips
Starters & Salads
Yogurt Panna Cotta
Granola, SC honey, fresh fruit
Bread Basket
Biscuits, muffins, sticky buns, jams and French butter
Caesar Salad
Potato chips, classic Caesar dressing
Wedge Salad
Baby iceberg, Neuskes bacon, Campari tomatoes, Maytag blue cheese, chives
Baby Lettuce Salad
Boston lettuce, fine herbs, shallot, red wine vinegar
Entrees
Omelettes
Bacon and Cheddar Omelette
Wild Mushroom, Goat Cheese & Chives Omelette
Benedicts
Crab Cake Benedict
Maryland crab cake, poached egg, Creole hollandaise — served with choice of potato or salad
Steak BennyRaw
Wagyu tenderloin, spinach, poached eggs, Charon — served with choice of potato or salad
Waffles
Pearl sugar, maple syrup, strawberry preserves, whipped cream
Steak & EggsRaw
Ribeye, eggs your way, "Potato Thing", au poivre sauce
Breakfast Sando
Black pepper biscuit, bacon, soft egg, potato
Rigatoni Vodka
Vodka sauce, chili, house made rigatoni
The Lick Burger
House blend, rose marie sauce, American cheese, beef tallow fries, garlic aioli — add Storey Farm egg, bacon
Fine Cuts
The Sunday Roast. The Peculiar Pig Porkchop. Salmon, lamb, and scampi — the kitchen running at full expression.
Sunday RoastRaw
Prime rib, whipped potatoes, local carrots, au jus, horseradish sauce
Peculiar Pig PorkchopRaw
Herb brine, bourbon maple glaze
Big Glory SalmonRaw
Black pepper, sorghum, brown butter lemon
Lamb ChopsRaw
Colorado lamb, roasted garlic, rosemary
Shrimp Scampi
Focaccia, chillies, parsley, garlic, butter
Beef
The full beef program is available at brunch — wet-aged, CHS Wagyu, and 45-day dry aged.
Wet Aged USDA Prime
16oz Chicago RibeyeRaw
Wet aged USDA Prime
8oz FiletRaw
Wet aged USDA Prime
CHS Wagyu
6oz FiletRaw
CHS Wagyu — Margaret River 6/7
10oz FiletRaw
CHS Wagyu — Margaret River 6/7
14oz NY StripRaw
CHS Wagyu — Margaret River 7/8
A5 WagyuRaw
2oz minimum
Dry Aged USDA Prime
18oz Bone-In RibeyeRaw
45 day dry aged USDA Prime
16oz Bone-In NY StripRaw
45 day dry aged USDA Prime
Enhancements
Bearnaise
Au Poivre
Bordelaise
Chimichurri
L-1 Sauce
Sides
Beef Tallow Fries
Garlic aioli
Brussel Sprouts
Dijon, parmesan, chives
Asparagus
Grilled asparagus, lemon, parmesan, pink peppercorn fondu
"The Potato Thing"
Pave, herbs, sea salt — Make Royal: aged parmesan and caviar
Whipped Potato
French style, chicken jus, garlic confit
Broccolini
Butter, charred lemon
Mac and Cheese
Toasted bread crumb, black truffles — add crab meat
Button Mushroom
Garlic, thyme, sherry
The Loaded Potato
Salt roasted, aged cheddar, Nuskes Bacon, French butter crème fraîche, chives
✦ 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.