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THE RESTAURANT

Open Monday through Saturday 11:30 a.m. until 10 p.m. and Sunday 9 a.m, until 10 p.m.

Our kitchen enjoys an exceptional reputation built on the creative talents of our chefs. The menu is American, although our executive chef Regan Browell draws inspiration from her native New Zealand and international travels. Whether you’re enjoying Southern breezes poolside, the cozy club setting of our lobby or relaxing in our dining room, rest assured that your meal is memorable and your service is prompt and cheerful.

The Willcox has received high honors for sustainability and is routinely recognized by Wine SpectatorBest Chefs of America and our community for our food, cocktails and staff. Come break bread with us. The experience is unpretentious and remarkably delicious.

MENUS

BRUNCH


Sundays from 9 a.m. to 3 p.m.

Today’s soup, cup or bowl  … 5/7       

Sweet corn and crab soup, cup or bowl …  5/7

Caesar salad

baby gem, parmesan, bacon, garlic croutons, soft boiled egg, white anchovies … 7/10

Tomato and cucumber salad

Red onion, za’atar pita croutons, feta, romaine, herbs, sumac lemon and honey vinaigrette GFO … 7/10

Fruit and yogurt

Vanilla Greek yogurt chai seed parfait, fresh berries, toasted almonds … 7      

Hash brown casserole   

Roasted corn, tomatoes, onion and pepper jack       cheese, avocado, sour cream, cilantro … 10

Shakshuka

Eggs poached in a tomato sauce with bell peppers and onions, cilantro, onion and cheese bialys, cream cheese … 10

Coconut pancake

Cream cheese butter cream, fresh raspberries maple syrup … 10

Ham and cheese waffle

Dijon mustard butter, fried eggs  …   12

Breakfast sandwich

House made pork breakfast sausage, eggs,  American cheese, spicy ketchup, English muffin … 12

Egg white omelet   

tomato, beans, avocado, red onion and cilantro, white or grain toast … 8

French toast  

thick cut brioche, cranberry apple preserve, whipped yogurt, blueberry maple syrup … 9

Eggs on toast

fried, poached or scrambled, white or grain toast …  6

Eggs Benedict

two poached eggs on toasted white, hollandaise sauce

w/ bacon …  10

w/ spinach …  9

w/ smoked salmon … 11

PEI mussels

Bacon dashi broth, celery … 9/13

Ramen noodle bowl

Shitake broth, bok choy, sugar snaps, sprouts, scallion, shitake mushroom, cilantro, chili …  12

Beef burger

Southwestern salsa, candied jalapeno, avocado dressing, fries or slaw …  12
SIDES

Potato hash 3   | Cheesy grits 3     |   Bacon 4   | Cheddar jalapeno sausage 4   |   Oatmeal 4   |  White or grain toast 2   |   Fries 3   | Seasonal slaw  3

BRUNCH DRINKS

Bloody Mary 8 | Sparkling pomegranate 8
Ginger shandy 9 | Dominicana 10

SEASONAL SMOOTHIES

Peachy Green – almond milk, peach, pineapple, banana, kale, flax seed … 5

Mango Blueberry – almond milk, blueberries, mango, banana, chia … 5

Strawberry Banana – strawberry, banana, almond, coconut water … 5

COFFEE

Proudly serving Counter Culture coffee
Drip coffee 3.5 | Espresso 3.5 | Cappuccino 4 | Latte 4.5

TEA FORTE TEA

Earl grey  4 | English breakfast  4 | Estate darjeeling 4 | Green leaf 4

BITES


Available daily from 11:30 a.m. until 10 p.m. 

Our petites menu offers a light snack for one or a selection to share among friends.

Chicken liver pâté, port wine gelée, toasted bread … 10

Crispy calamari, sweet chili sauce, lime … 7

Shrimp, Avocado, tomato, romaine, cured yolk, bacon vinaigrette  … 12

Clam chowder fries … 7

Whipped feta, Zucchini fries, chilli oil  … 8

New Zealand lamb lollipop chops

Smoked Vidalia onion and pine nut jam, brie  …   17

Hummus, Saffron roasted cauliflower, za’atar  pita chips  GFO … 7

Smoked chicken empanda, Green hatch chili salsa … 7

Parmesan truffle fries …  5                      

Crispy chicken wings    Nuoc mam caramel, lemongrass,  ginger, chilli, cilantro …  9

Lox board Smoked salmon, capers, red onion, herbs, egg, pumpernickel …  14

DESSERT


Available daily from 11:30 a.m. until 10 p.m.

We offer mouth-watering desserts to complete the perfect dining experience. But if desserts aren’t for you, try our selection of fine cheeses.

All desserts are made fresh in-house.

DESSERTS

Arnold palmer Lemon syrup cake, white tea macerated blackberries, lemon mascarpone, almond tea crunch …   8

Sour cream cheesecake Vanilla crumb, raspberry, lychee, pomegranate, lychee pearls … 8

Ice cream cup  ask your server about our flavour this week or take a pint to go! … 7

Coconut tart Pineapple delight, mango, passion fruit and lime puree, grilled  pineapple, rum syrup …  7

Mississippi mud pie Brown sugar pecans, nutmeg and whisky sauce … 8

Deep fried brownie bite … 2

HOLIDAY MENUS


Easter Buffet 2017

$37++pp

Children under 12, $12++

10am-3pm 

Selection of croissants and warm bread sticks, pecan and raisin cinnamon rolls

Belgium waffles with blueberry maple syrup and fresh blue berries

Crispy bacon

Scrambled eggs

Egg Benedict with Canadian ham

Curry sweet potato and broccoli salad with cashews

Romaine lettuce, crisp bacon, avocado, croutons, egg, Parmesan dressing

Sticky bourbon and pineapple glazed ham on the bone, Dijon mustard

Salmon filet, baby peas and asparagus, feta and lemon crumble

Marmalade glazed baby carrots, candied pecans

Cheese manicotti, bolognaise, mozzarella

Cheesecake mousse, strawberries, graham cracker crunch

Chocolate fondant cake, toasted coconut and chocolate rough

Italian almond tart, ricotta cream

Carrot cake with cream cheese frosting and Persian fairy floss

Selection of Easter eggs, marshmallow and French macaroons

MOTHERS DAY BRUNCH 2017

$37++ / $12++ children 12 and under

10am-3pm

Sweet scones, breakfast muffins, turnovers, homemade butter toasted English muffins V

Vanilla Greek yogurt chai seed pudding, coconut, almonds, raspberries V,GF

Selection of summer berries and fruit V,GF

Baked French toast, blueberry maple, pecan crumble V

Tomato and camembert pie V

Egg Benedict with Canadian ham

Watercress salad with smoked salmon, garden peas, egg, horseradish vinaigrette GF

Southwestern salad – romaine, tomato, corn, black beans, avocado, crispy corn tortilla, creamy cilantro dressing V

Roasted salmon fillet, green and white asparagus, lemon, herb and anchovy butter GF

Mushroom and garden green pea, roasted red onion pasta, gorgonzola V

White wine and thyme roasted cage free whole chicken, gravy

Lemon pepper roasted baby potato V,GF

Fresh spring vegetable selection tossed with olive oil and garden herbs V,GF

Assorted pralines and macaroons

Banoffee tarts – banana, caramel, cream and chocolate

Victoria sponge – sponge cake layered with jam, cream and strawberries

Chocolate layer cake, almond praline

Cheesecake mousse, lemon curd, crispy meringue GF

Christmas Eve at The Willcox 2016

Served 5 to 9 p.m.

$45 per person; kids’ menu available for children 12 and under.

Call (803) 648-1898 to make reservations.

Starters

Gin and tonic cured salmon, winter citrus and fennel caprese salad or…

Cauliflower and roasted chestnut soup, pancetta brioche soldiers

Entrees

Trout, parsnip puree, buttered Swiss chard, currant, pine nut and chestnut relish or…

Grilled NY strip steak, roasted butternut, apple and goat cheese bread and butter pudding, crispy Brussel sprouts, jus or…

Caramelised onion and black pepper gnudi, onion broth, crispy leeks, mushrooms, Parmesan

Dessert

Spiced sticky date and caramel cakes, banana fosters ice cream, rum maple syrup, almond or…

White chocolate mousse, raspberry Pollock, angle cake, vanilla bean cream, raspberry

NEW YEARS EVE 2016

5.30-10pm, $55pp
kids menu available for 12yrs and under

Starters

Saffron roasted cauliflower salad, crispy sesame crusted goat cheese, cashew nuts, baby spinach, lemon, garlic and turmeric dressing
or
Beef Carpaccio Japanese style, tempura oysters
or
Maple roasted pear, Point Reyes Bay blue cheese fondue, speck, endive, watercress and walnuts

Entrée

Braised roasted volcano pork shank, creamed sauerkraut, baked pasta
or
Fresh catch of the day, clams, chorizo, crispy potato, cilantro parsley pesto
or
Closed ricotta and Swiss chard cannelloni, sautéed mushroom, roasted garlic crème fraiche, poached egg, parmesan

Dessert

Caramelised white chocolate, ginger caramel and macadamia nut tart, pineapple compote, mango sorbet
or
Swirled chocolate meringue roularde, praline cream, espresso syrup, crispy caramel chocolate puff
or
Cheese plate for two: sweet grass dairy brie, jasper hill barley hazen blue, 5 spoke tumbleweed cheddar, white gold honey, crackers

LUNCH


Available daily from 11:30 a.m. to 3 p.m.

CHEESE

Hudson valley camembert (America, sheep and cow), wild blueberry preserve, rice wafer… 10

Blue ledge farm Middlebury blue (America, cow), date roll, toasted oat cracker … 10

Landaff creamery Landaff (American, cow), apple, apple wood smoked cracker  …  12

Puigpedros (Spain, goat), candied walnuts, rice wafer  …  10

Enjoy all four seasonal cheeses with their accompaniments … 42

SOUPS & SALADS

Today’s soup, cup or bowl … 5/7

Sweet corn and crab soup, pita crouton, Greek yogurt, cup or bowl GFO …  5/7

Caesar, baby gem, parmesan, bacon, garlic croutons, soft boiled egg, white anchovies  … 7/10

Tomato cucumber salad, red onion, za’atar pita croutons, feta cheese, romaine, herbs, sumac, lemon and honey vinaigrette GFO … 7/10

Spring salad, orange, beet, fennel, red lettuce, arugula, white balsamic vinaigrette      … 7/10

Add to your salad: house smoked salmon 5, grilled chicken 5, grilled salmon fillet … 8
SANDWICHES 

The Italian,

Italian sausage, sautéed sweet bell peppers, fennel and onions on a torta bun with tatziki  … 10

Beef burger, south western salsa, candied jalapeno, avocado dressing, fries or slaw … 12

Open faced fried chicken sandwich, blue cheese dressing, lettuce, tomato, egg, bacon … 12

FISH, FOWL, AND FARM

Fish and Chips, cod, fries, malt vinegar mayo, lemon … 11

Salmon fillet, buttered snow peas, puffed brown rice, lemon ricotta … 13

Ramen noodle bowl, shitake broth, bok choy, sugar snaps, sprouts, scallion, shitake mushroom, cilantro, chili … 10

Add to your noodles: grilled chicken 5, grilled salmon fillet 8, grilled shrimp … 10

Avocado on toast, free range poached eggs, chili flake dust …  8

Shakshuka, eggs poached in a aromatic tomato sauce with bell peppers and red onions, cilantro, onion and cheese bialys, cream cheese … 10

Today’s pasta … 10

Tomato pie, spring leaves, bacon vinaigrette VO … 10

SIDES

Fries 3   | Seasonal slaw 3 | Simple salad 5 | Creamed spinach 5

SEASONAL SMOOTHIES

Peachy Green – almond milk, peach, pineapple, banana, kale, flax seed … 5

Mango Blueberry – almond milk, blueberries, mango, banana, chia … 5

Strawberry Banana – strawberry, banana, almond, coconut water … 5

SEASONAL COCKTAILS

Bloody Mary 8

COFFEE

Proudly serving Counter Culture coffee
Drip coffee 3.5 | Espresso 3.5 | Cappuccino 3.5 | Latte 4

TEA FORTE TEA

Estate darjeeling 4 | English breakfast  4 |  Estate darjeeling  4 | Green leaf 4

DINNER


5:00 p.m.-10:00 p.m.

CHEESE

Hudson valley camembert (America, sheep and cow), wild blueberry preserve, rice wafer… 10

Blue ledge farm Middlebury blue (America, cow), date roll, toasted oat cracker … 10

Landaff creamery Landaff (American, cow), apple, apple wood smoked cracker  …  12

Puigpedros (Spain, goat), candied walnuts, rice wafer  …  10

Enjoy all four seasonal cheeses with their accompaniments … 42

STARTERS

Today’s soup, cup or bowl …  5/7

Sweet corn or crab soup, cup or bowl…    5/7

Caesar salad, baby gem, parmesan, bacon, garlic croutons, soft boiled egg, white anchovies  …  7/10

Tomato cucumber salad, red onion, za’atar pita croutons, feta cheese, romaine, herbs, sumac,       lemon and honey vinaigrette GFO  …  7/10

Spring salad, orange, beet, fennel, red lettuce, arugula, white balsamic vinaigrette  …  7/10

PEI mussels, bacon dashi broth, celery …   9/13

Fried Argentina shrimp, green papaya salad, black   bean sauce    … 12

Lamb dumpling, crushed cucumber salad, ginger       scallion sauce   …   11

Octopus, orange, arugula, almond puree …  12

Add to your salad: house-smoked salmon … 5 Grilled chicken … 5 grilled salmon fillet …10

FISH, FOWL & FARM

Today’s fish  …  AQ 

Scallops, honey roasted parsnips, bacon, cippolini onions, kale, smoked maple, pecans  …   26 (GF)

Salmon fillet, butternut squash miso puree, crispy wonton, nappa cabage pear slaw   …  22 

Today’s pasta  …  16

Ramen noodle bowl, shitake broth, bok choy, sugar snaps, bean sprouts, scallion, shitake mushroom, cilantro, chili … 16

Chicken and dumplings, baby spring vegetable, chicken veloute  …  20

Half lamb rack, braised white beans, asparagus gremolata, parsley oil … 30

Beef burger, south western salsa, candied jalapeno, avocado dressing, fries or slaw …    12

6oz filet mignon, grilled asparagus, fondant potato, romesco sauce … 27

10oz NY strip steak,thai salad with mixed leaves, carrot, onion, bell pepper, sprouts, mint, cilantro and crispy noodles, soy chilli sauce     27

Today’s butcher cut … AQ 

SIDES

all sides 5 dollars each

Seasonal slaw | Simple salad | French fries, malt vinegar mayo | Creamed spinach | Cauliflower country ham tots, cheese sauce

KIDS


Available daily from 11:30 a.m. until 10 p.m.

Bring the kids because we’ve created a menu just for them, including entrees and desserts to delight their taste buds.

For children 12 and under

Entrees

Carrot and celery stick with Ranch … 4

Grilled cheese with fries … 6

Cheese burger with fries or green salad … 7

Mac and cheese … 5

Grilled chicken with baby new potato and garden peas … 7

Desserts

Vanilla ice cream with chocolate sauce … 4

Chocolate brownie with vanilla ice cream … 5

Fruit cup … 4

PERFORMANCE DINNER MENU


Enjoy dinner before every Aiken Performing Arts and Aiken Community Playhouse show. The menu is available on performance nights only, and you must present your ticket to receive this offer. Reservations should be made by 6 p.m., so there’s plenty of time to enjoy your meal. Dinner is $24 per person. Tax and gratuity not included.

(Choice of two courses)

Starters

Arugula Salad – Tomato, feta, pine nuts, balsamic dressing

Soup – Our creation of the day

Entrées

Chicken Breast – sautéed baby new potatoes, spinach, jus

Linguine – shrimp, tomato, arugula, lemon butter sauce

Desserts

House-made ice cream cup — Ask your server about our flavor of the week

Chocolate molten cake – Vanilla ice cream, roasted hazelnuts, chocolate sauce

PICNICS & PLATTERS TO GO


Just for you (For one and include a bottled water)

Signature Caesar salad

Chopped baby gem with crispy bacon, parmesan garlic croutons, parmesan cheese, white anchovies, Caesar salad dressing … $15

Salad supper

Baby spinach salad with apple, almonds, goat cheese, cranberries, pomegranate molasses vinaigrette and grilled chicken breast … $15

California Classic

Sundried tomato hummus, flatbreads, Carrot and celery sticks with ranch Shrimp and avocado summer roll, sweet chili sauce … $15.5

Southern

Biscuits, pasta salad, deviled eggs and country ham … $15.5

Ploughman’s

Crusty baguette, wedge of cheddar, chicken liver pate, pickles, chutney, sliced ham … $18.5

Salad & Sandwich

Mason jar chopped salad with balsamic vinaigrette, Chefs inspired chicken salad sandwich … $18.5

Winter Warmer

Bowl of soup, Fillet of beef sandwich with Dijon mustard and arugula … $20

Add a little something! 

Mason jar pie- individual maple bourbon brown butter peach pie … $8

Cookies … $4

Brownies … $5

Seasonal diced fruit … $6

Chicken liver plate, grilled bread … $10

Seasonal hummus, flatbread … $7

Triple cream brie, grapes, wafers … $12

BEVERAGES

Bottled water & soft drinks … $2

Ice Tea … $2

Lemonade …$2

Invite Some Friends (serves up to 10 people)

STARTERS

Caesar salad with croutons, parmesan, bacon, caesar dressing … $50

Mixed green salad with vegetables and balsamic vinaigrette … $40

Pimento cheese $16 Blue cheese and walnut spread … $20

Seasonal hummus … $25

All dips served with flatbread or melba toast

PLATTERS

Crudities selection, hummus and ranch $25

Grilled asaparagus with sweet balsamic and olive oil $30

Chicken liver pate $50

Cheese – selection of European and domestic, accompanied with fresh and dried fruits, nuts and spreads … $75

Poached shrimp (2 lbs), cocktail sauce, remoulade and lemon … $70

Smoked salmon, dill spread, marbled rye, pickled red onion … $100

Poached salmon filet, lemon herb sauce, red onion, capers … $75

Roasted beef tenderloin, baguette, mustards, horseradish crème … $125

Fruit – selection and seasonal sliced fruit and berries, yogurt honey sauce … $30

All platters served with flatbread or melba toast

ENTRÉES

Pimento cheese mac and cheese … $50

Sheppard’s pie with carrots and peas, potato top … $80

Meatballs with marinara and pasta … $70

SWEETS

Selection of cookies … $20

Vanilla cupcakes with chocolate frosting … $30

Chocolate brownies … $25

GREEN PRACTICES

The Restaurant at The Willcox is committed to seasonal cooking and procuring ingredients that are grown and harvested from sustainable and local food sources whenever possible.  We are proud to be partners with the following sustainable suppliers; Yon Farms, Niman Ranch, Coleman’s, Sea2Table and Keegan Fillion Farms

Executive Chef Regan Browell takes great pride in making almost everything from-scratch. The result is a menu that is free of processed and chemically preserved foods, and a kitchen that’s virtually free of food being delivered using plastic containers.

The Restaurant disposes of waste conscientiously and creatively by making “reduce/reuse/recycle” our standard operating procedure. Our menu has been printed on 30% post consumer recycled fiber paper, take-away containers are created using 100% recycled product and our used cooking oil is collected and converted into biodiesel fuel.

The Restaurant at The Willcox is committed to reducing our environmental impact and increasing our use of sustainable resources, while providing the finest and freshest foods for our guests.

LEARN MORE ABOUT OUR COMMITMENT TO SUSTAINABILITY.

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Videos

AWARDS

RECOGNITION

  • AWARD OF EXCELLENCE — Wine Spectator
  • BEST CHEFS OF AMERICA:REGAN BROWELL — Best Chefs America
  • MOST ROMANTIC RESTAURANT — Aiken Standard
  • BEST WAIT STAFF — Aiken Standard
  • BEST BRUNCH — Aiken Standard
  • PLACE TO SEE AND BE SEEN DURING HAPPY HOUR — Augusta Magazine
  • BEST ORIGINAL CREATION COCKTAIL — Augusta Magazine
  • GREEN EARTHKEEPING AWARD — SC Hospitality Association
  • THREE PALMETTO CERTIFICATION — SC Green Hospitality Association