Fall flavors are on the menu at Lucky Rooster Kitchen + Bar in Hilton Head—including seasonal updates on year-round favorites like shrimp and grits.

A few menu highlights:

  • Shrimp + Grits with bacon, mushrooms, greens and creole mustard (heartier for fall; was served with corn and bean succotash with tomato vinaigrette in the summer)
  • Sustainably sourced tilefish poached in olive oil and served with eggplant, sweet peppers, capers and corn pudding
  • Joyce Farms Poussin Rogue with whole-roasted young heritage breed chicken, honey + lavender glaze, dirty farro and spinach
  • Pan-Fried Pork Cutlet with colcannon croquette, red cabbage puree and a mustard jus

“Seasonal sourcing is really ingrained in everything we do at Lucky Rooster,” chef Clayton Rollison says. I don’t think it makes us unique, but it’s not a marketing tactic—it’s just a responsible, sustainable approach and it’s great to see more and more restaurants doing the same.”

An American bistro with Southern soul, Lucky Rooster Kitchen + Bar sources fresh ingredients from local farmers, purveyors and waterways. Since opening in 2013, Hilton Head native and chef/owner Clayton Rollison has blended his passion for seasonal, sustainable ingredients with a love of southern cuisine to offer options from refined comfort food to more adventurous dishes. The bar program features rotating draft cocktails and award-winning craft cocktails, along with one of the area’s largest bourbon selections alongside a robust wine list. Rollison opened Lucky Rooster Market Street, a globally-influenced fast-casual restaurant on Hilton Head, in June 2019. With Lucky Rooster Market Street, he becomes the third generation of his family to operate a business in Coligny Plaza. He is an organizer of the Hilton Head Island Seafood Festival and president of the South Carolina Restaurant and Lodging Association.

Industry News, Menu Innovations