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High Thyme Cuisine

High Thyme Cuisine

Cocktail Bar and Seafood Restaurant$$$$
Sullivans Island
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High Thyme Cuisine
7.9/10
23
ratings
Photos27 Photos
MenuMenu
Dinner 4Tapas Tuesday 2Menu 4Brunch 3Wine List 4
Appetizers‏
Hummus
8.00
With warm pita bread, celery and carrots
Steamed PEI Mussels
11.00
In a chili coconut broth with grape tomatoes and fresh basil
Wasabi Pea Crusted Seared Yellowfin Tuna
13.00
Over ginger soba noodle salad with sesame aioli
Crispy Fried Shrimp and Crab Cake Over Romaine Hearts
13.00
With red onion, toasted almonds and garlic herb aioli
Baked Four Cheese Cauliflower Dip
8.00
With castelvetrano olives and crusty French boule
Grilled Scallops
14.00
Over truffled parsnip puree with roasted pears and cherry balsamic vinaigrette
Cioppino
10.00
With spinach‏ and chili tomato broth
Salads
Arugula Salad
9.00
With pecans, goat cheese, dried cherries and basil vinaigrette
Caesar Salad
7.00
With garlic croutons and parmesan cheese
Baby Spinach Salad
8.00
Tossed in honey bacon vinaigrette with walnuts, bacon, red onion and buttermilk blue cheese crumbles
Beet Salad
12.00
Over arugula with goat cheese, crispy prosciutto, truffled lemon vinaigrette and balsamic reduction
Entrees‏
Pan Seared Salmon
24.00
Over roasted garlic sweet potatoes with roasted brussels sprouts and bacon-cider gastrique
Grilled Yellowfin Tuna
26.00
With spicy‏ red quinoa, wilted spinach, pickled vegetables, soy glaze and wasabi-lime gastrique
Grilled Beef Tenderloin
29.00
Over grumpy goat yukon gold mashed potatoes and grilled asparagus finished with burgundy mushroom demi glace
Braised Beef Cassoulet
19.00
With applewood smoked bacon, vegetables and giant white beans
Mushroom and Asparagus Risotto
16.00
With shaved parmesan and white truffle oil
Pan Seared Tilapia Over Smoked Gouda Grits
22.00
With arugula and lemon caper brown butter
Grilled Bone-in Brined Pork Chop
25.00
Over green chili macaroni and cheese and haricot verts with blueberry barbeque sauce
Beef, Pork and Veal Bolognese Lasagna
17.00
With fresh grated parmesan and basil
Pan Roasted Poulet Rouge
24.00
Over dirty farrotto with grilled asparagus and herbed pan jus
Hummus
8.00
With warm pita bread and vegetables
Wasabi Pea Crusted Rare Tuna
13.00
Over ginger soba noodle salad with sesame aioli
Steamed Local Littleneck Clams
11.00
In a green curry coconut broth with spinach and carrots
Steamed P.E.I. Mussels
11.00
In a‏ chili coconut broth with grape tomatoes and basil
Crispy Crab Shrimp Cake
13.00
Over romaine hearts with red onion, toasted almonds and garlic herb aioli
Grilled Salmon
10.00
Over fresh spinach with applewood smoked bacon, sunflower seeds and horseradish vinaigrette
Baked Four Cheese Cauliflower Dip
8.00
Grilled Scallops
14.00
Over truffled parsnip puree with roasted pears and cherry balsamic vinaigrette
Arugula Salad
9.00
With pecans, goat cheese, dried cherries and basil vinaigrette
Fish Stew with Shrimp and Mussels
10.00
In a spinach tomato chili broth
Green Chili Pork Pita
9.00
With grumpy goat cheese, dried cherries and basil vinaigrette
4Oz.Szechuan Pepper Crusted Beef Tenderloin
14.00
Over wasabi glazed potatoes with a chili soy butter
Appetizers‏
Hummus
8.00
With warm pita bread, celery and carrots
Steamed Pei Mussels
11.00
In a chili coconut broth with grape tomatoes and fresh basil
Wasabi Pea Crusted Seared Yellowfin Tuna
13.00
Over ginger soba noodle salad with sesame aioli
Crispy Fried Shrimp and Crab Cake
13.00
Over romaine hearts with red onion, toasted almonds and garlic herb aioli
Duck Confit and Spinach Stuffed Portabello Mushroom
12.00
With feta cheese and peppered tomato sauce
Baked Four Cheese Cauliflower Dip
8.00
With olives and crusty French boule
Pan Seared Scallops
14.00
With country ham brandy cream and arugula
Cioppino
11.00
With spinach‏ and chili tomato broth
Crispy Pork Belly
12.00
With with pimento cheese, lime cilantro slaw and blueberry BBQ sauce
Salads
Arugula Salad
9.00
With pecans, goat cheese, dried cherries and basil vinaigrette
Caesar Salad
7.00
With garlic croutons and parmesan cheese
Baby Spinach Salad
8.00
Tossed in honey bacon vinaigrette with walnuts, bacon, red onion and buttermilk blue cheese crumbles
Entrees‏
Pan Seared Salmon
24.00
Over roasted garlic sweet potatoes with roasted brussels sprouts and bacon-cider gastrique
Grilled Yellowfin Tuna
26.00
With spicy red quinoa, wilted spinach, pickled vegetables, soy glaze and wasabi-lime gastrique
Grilled Beef Tenderloin
29.00
Over bacon cheddar potato gratin and grilled asparagus finished with burgundy mushroom demi glace
Mushroom and Asparagus Risotto
16.00
With shaved parmesan and white truffle oil
Pan Seared Tilapia
22.00
Over smoked‏ gouda grits with arugula and lemon caper brown butter
Grilled Pork Tenderloin
25.00
Over bacon goat cheese farrotto with roasted brussels sprouts and apple cider jus
Beef, Pork and Veal Bolognese Lasagna
18.00
With fresh grated parmesan and basil
Duck Confit Risotto
24.00
With cremini mushrooms, parmesan and arugula
Cheddar and Mozzarella Cheese Omelette
7.00
Country Ham and Cheese Omelette
8.00
Green Chili Chicken and Black Bean Omelette
8.75
Crab Cake Benedict Topped
12.50
With hollandaise
Housemade Sausage Gravy
7.25
Served over two biscuits
Shrimp and Chorizo Sausage
9.25
With onions and tomatoes over stone ground grits
Chicken Hash
9.00
With italian sausage, poached eggs, home fries and hollandaise
Chicken Salad Croissant
8.50
With lettuce and tomato
Mixed Greens Salad
6.00
With choice of housemade dressing
Vanilla Honey Yogurt
5.00
Topped with‏ granola and fresh fruit
Country Ham
2.50
Grits
2.00
Two Scrambled Eggs
4.00
Seasonal Vegetable Omelette
8.00
Spinach and Fresh Mozzarella Omelette
8.00
With balsamic-tomato salsa
Eggs Benedict with Country Ham
10.00
Topped with hollandaise
Beef Tenderloin Benedict
14.00
Topped with hollandaise
Orange-Cinnamon Brioche French Toast
5.00
With powdered‏ sugar and 8.75, ½
Two Fried Eggs
9.00
Served with grits, black beans, crispy tortillas, salsa and pepper jack cheese
Applewood Smoked Bacon, Lettuce, Tomato and Fried Egg
7.25
On toasted white bread
Seared Tuna Over Mixed
10.50
Greens with asparagus, roasted red peppers and ginger peppercorn vinaigrette
Caesar Salad with Garlic Croutons
6.00
Sides: Bacon
2.50
Home Fries
2.00
Biscuit and Gravy
4.00
Tapas Tuesday‏
Hummus
8.00
With warm pita bread and vegetables
Wasabi Pea Crusted Rare Tuna
13.00
Over ginger soba noodle salad with sesame aioli
Jalapeno and Bacon Clam Chowder
11.00
Steamed P.E.I. Mussels
11.00
In a chili coconut broth with grape tomatoes and basil
Crispy Crab Shrimp Cake
13.00
Over romaine hearts with red onion, toasted almonds and garlic herb aioli
Grilled Salmon
10.00
Over lemon‏ cous cous with feta caper aioli
Lamb Meatballs
11.00
Over crimson‏ lentils with garlic yogurt
Baked Four Cheese Cauliflower Dip
8.00
Pan Seared Scallops
14.00
Over country ham brandy cream with arugula
Arugula Salad
9.00
With pecans, goat cheese, dried cherries and basil vinaigrette
Fish Stew
12.00
With shrimp and mussels in a spinach tomato chili broth
Green Chili Pork Pita
8.00
With grumpy goat cheese, red onion, tomatoes and cilantro
4Oz. Pepper Rubbed Beef Tenderloin
14.00
Over wasabi‏ mashed potatoes and chili soy butter
White Wines‏
Domaine De Gournier Rose
8.50 - 33.00
Lamarca Prosecco, Italy
7.00 - 35.00
Alamos Chardonnay, Argentina
7.00 - 27.00
Cambria Chardonnay, Santa Maria Valley
8.75 - 34.00
Mer Soleil Chardonnay, Rutherford
59.00
Terrapin Cellars Pinot Gris, Williamette Valley
7.75 - 30.00
Kris Pinot Grigio, Italy
8.00 - 31.00
Conundrum, Rutherford
8.50 - 33.00
Piper Sonoma Blanc De Blancs, Sonoma County
9.00 - 35.00
Veuve Clicquot Yellow Label
44.00 - 83.00
Dmz Chardonnay, South Africa
8.50 - 33.00
Saintsbury Chardonay, Sonoma
42.00
Oyster Bay Sauvignon Blanc, New Zealand
7.50 - 29.00
Ben Volio Pinot Grigio, Italy
6.50 - 25.00
Tiefenbrunner Pinot Grigio, Italy
36.00
Red Wines
Murphy-Goode Merlot, Ca
7.50 - 29.00
Byron Pinot Noir, Santa Barbara County
10.00 - 39.00
Meiomi Pinot Noir, Monterey
45.00
Leese-Fitch Cabernet Sauvignon, Ca
8.50 - 33.00
Robert Craig “Affinity” Cabernet Sauvignon, Napa Valley
74.00
Hedges Red Mountain Blend, Wa
54.00
Edmeades Zinfandel, Mendocino
7.50 - 29.00
Cline Cashmere Gsm, Ca
7.50 - 29.00
Castle Rock Pinot Noir, Ca
7.00 - 27.00
Sass Pinot Noir, Willamette Valley
11.00 - 43.00
Adelsheim Pinot Noir, Willamette Valley
59.00
Louis Martini Cabernet Sauvignon, Sonoma County
10.00 - 39.00
Frank Family Cabernet Sauvignon, Napa Valley
69.00
Hedges C.M.S., Wa
8.50 - 35.00
Sawbuck Malbec, Ca
6.50 - 27.00
Zenato Ripassa (Baby Amarone), Italy
54.00
Beers‏
Budweiser
Michelob Ultra
Heineken
New Castle Brown Ale
Amstel Light
Kalik
Bud Light
Sierra Nevada Pale Ale
Harpoon's UFO White Unfiltered Wheat
Beck's (Non-Alcoholic)
Sierra Nevada Torpedo Extra IPA
Fat Tire Amber Ale

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High Thyme Cuisine
2213 Middle St #C
Sullivans Island, SC 29482
United States
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As one of Sullivan's Islands best kept secrets, you will enjoy a quaint island cuisine that will gently blanket your taste buds, leaving you full with smiles.
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Open until 10:30 PM (Show more)
  • Tue–Thu
    • 5:30 PM–10:00 PM
  • Fri
    • 5:30 PM–10:30 PM
  • Sat
    • 10:30 AM–2:00 PM
    • 5:30 PM–10:30 PM
  • Sun
    • 10:30 AM–2:00 PM
    • 5:00 PM–10:00 PM
Phone icon
(843) 883-3536
World Wide Web icon
Facebook icon
High Thyme
Twitter icon
@high_thyme
Features
Reservations
Yes
Credit Cards
Yes (incl. American Express & MasterCard)
Outdoor Seating
Yes
Music
Live Music
Food & Drink
Menus
Brunch, Happy Hour
Drinks
Cocktails
See More

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United States » South Carolina » Charleston County » Sullivans Island »

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