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we have created a line of the finest, cleanest and purist spirits available.
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way for us to say thank you - and the best way to take part in the celebration of all things Maverick.
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is the perfect way to share what's fresh and tasty at Maverick Southern Kitchens with your favorite people.
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and you'll be in the know about upcoming events, specials, promotions and all things Maverick.
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Dinner Menu
Comforting favorites. Surprising discoveries. Our dinner menu is packed with so much creativity and energy, you can taste it!
SAMPLE DINNER DISHES
Caramelized Pear Salad:
Baby lettuces, pistachios, blue cheese, dried cranberries, white balsamic vinaigrette. $8
Maverick Shrimp & Grits:
Timms Mill yellow grits, sausage, country ham, tomatoes, green onions, Cajun spice. $18
Sauteed Duck Breast:
Green pea, goat cheese and confit duck risotto, glazed carrots, honey thyme reduction. $24
Shrimp and Grits, smiles and grins. Pad Thai, power ties. Whether a break from sightseeing or an executive meeting, our popular lunch menu offers something for everyone.
SAMPLE LUNCH DISHES
Express Lunch of the Day:
Today's special entree is served with a choice of soup or house salad, coffee or iced tea. $10.95
Crispy-fried Chicken Livers:
Over Timms Mill yellow grits with caramelized onion sauce. $8.50
Grilled Salmon Salad:
Baby spinach, avocado, grape tomatoes, oranges, goat feta cheese, pickled peppers, citrus shallot dressing. $14
European, bistro-focused, organic, biodynamic. Our wines are the best examples of superb wine regions from small, boutique producers. Our staff is thrilled to be your tour guide in a one-of-a-kind wine experience - all for a great value! Reserve List is available u request.
SAMPLE WINE LIST
Chianti Classico Riserva, Nozzole:
Tuscany, Italy '08. $11/$44
Muscadet, Chateau de L'Hyveniere:
Loire, France '08. $32
Pinot Noir, Sass:
Willamette Valley, Oregon '08. $48
By using our own Maverick Private Label Liquors, a line of the finest, cleanest and purist spirits available, we craft refreshing cocktails to please all tastes. Sip after sip you will enjoy the smoothest spirits around town with the most creative mixology.
THE BUZZ
"Frank Lee was one of the first chefs to get serious about local food in the Lowcountry."
Charlotte Observer, October 2011
"Whether you go to S.N.O.B. for the Express $10 Lunch of the Day or for the Maverick Grits that earned chef Frank Lee the GQ Golden Dish award, prepare for the pure satisfaction that Southern food can bring through smell and taste."
Epicurious, October 2011
"Memorable experience! Romantic, charming decor, happy diners, tables full at 6 pm! Julie provided interesting back stories to our food choices that fit our beliefs of sustainable seafood and local fresh, seasonal foods. Staff was a well-oiled team! The crab cakes, Carpaccio were sublime as were the chocolate mousse & coffee special house blend!"
Dined on December 9th, 2011
PURVEYOR PROFILE
Annie Keegan, Keegan-Filion Farm
"The team at Slightly North of Broad is fantastic! They are very understanding of the unforeseeable and unavoidable perils that come with sustainable farming. We've been working together for the last four years and I'm looking forward to many more".
