APPETIZERS
GRILLED PEACH & BERRY SALAD
GOAT CHEESE-PROSCIUTTO HAM-TOASTED ALMONDS-RED ONIONS-CUCUMBERS-MIXED GREENS-SWEET TEA VINAIGRETTE
HALF 10 WHOLE 13
ADD SHRIMP 7 SALMON OR STEAK 8 CHICKEN 4
SCALLOP CAKE 18
SCALLOP RAVIOLI-CHAMPAGNE CREAM SAUCE
SLOW BRAISED SMOKED PORKBELLY & RIBLETS 14
BBQ SAUCE-SPICY PICKLES
ENTREES
GRILLED LOCAL SOFTSHELL CRAB 28
RAMP VINAIGRETTE-ROASTED POTATOES-VOD
SLOW BRAISED BISON BRISKET & RIB 33
TOMATO JUS-MASHED POTATOES-VOD
SURF & TURF 44
GRILLED 8 OZ FILET MIGNON & MARINATED JUMBO SHRIMP-DEMI-FRENCH ONION RICE-VOD
CAJUN FRIED LOCAL SOFTSHELL CRAB 30
REMOULADE-CREAMY GRITS-COLLARDS
GRILLED SNAPPER 32
BASIL PESTO AIOLI-ROASTED POTATOES-VOD
GRILLED LAMB PORTERHOUSE 42
ROSEMARY ONION DEMI-MASHED POTATOES-VOD
DESSERT 10
CHOCOLATE PUDDING CAKE
CHOCOLATE PUDDING-CHOCOLATE FROSTING-CHOCOLATE OREOS- WHIPPED CREAM
BREAD AND BUTTER, FRESH VEGGIE OF THE DAY, SWEET POTATO FRIES, CREAMY CHEDDAR GRITS, HOUSE CHIPS, FRENCH FRIES, RED RICE, MAC AND CHEESE, FRESH GRAPES, MASHED POTATOES, COLLARDS
ADD ONS
SUB GLUTEN FREE BREAD OR ROLL 1
SUB A HALF SALAD 4
ADD 4 OZ. FILET 14
ADD STEAK 8
ADD GRILLED, FRIED OR BLACKENED CHICKEN 4
ADD GRILLED SALMON 8
ADD GRILLED, FRIED OR BLACKENED SHRIMP 7
Michael Balga, Head Chef