Description:

   Blossom features seafood with southern accent utilizing the finest regional produce. From simply prepared fried shrimp to seared tuna and housemade crab raviolis, Executive Chef Randy William's cuisine offers a wide variety of seafood selections. Guests may choose to dine inside the dining room and view the exhibition kitchen or opt for a meal in the charming walled courtyard.

     Blossom offers private dining for parties of 12-20 guests. Please contac our Group Sales Coodinator, Pat Pettus for details:patpettus@hmgi.net 843-937-4012 ext: 241

Executive Chef: Randy Williams
Sous Chef: Craig O'Neill

Hours of operation
Monday-Thursday~ 11:30AM-11:00PM
Friday & Saturday~ 11:30AM ~ midnight
Sunday Brunch~ 11:00 AM~2:30 PM
Sunday Dinner~4:00PM-10:00PM

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