Appetizer Selections

Basil Champagne Salad ~ 9

Artisan greens, basil champagne vinaigrette, tomatoes, red onion, cucumbers, hearts of palm and white cheddar

Roasted Beet Salad ~ 10

Roasted beets, toasted walnuts, arugula, & house made ricotta in fig vincotto

Cajun Fried Oysters ~ 13

Gorgonzola cream sauce and balsamic drizzle

Mussels & Chorizo ~ 10

Green lip mussels & chorizo in a sherry piccante broth

Wild Mushroom Pate ~ 10

Accompanied by pickled onions, cornichons & grilled ciabatta

Caprese Salad ~ 9

Tomato, fresh Mozzarella, basil & Arugula

Smoked Seafood Platter ~ 14

House smoked seafood with pickled onions, capers, and egg

Entrée Selections

Sunset Smoked Salmon ~ 26

House smoked Scottish salmon over stone ground grits with garlic wilted spinach, roasted red peppers and Dijon dill crème

Shrimp and Grits ~ 26

Cajun sautéed shrimp over white cheddar grits with andouille sausage, peppers and onions, smoked poblano pepper and sweet roasted red pepper sauces

Braised Lamb Shank ~ 29

White bean & pancetta ragout

Jumbo Lump Crab Cakes ~ 30

Two Jumbo lump crab cakes over lemon caper cream w/ rice & vegetables

*Pepper Seared Duck Breast ~ 28

Ginger Peach glaze, rice & vegetables

Grilled NY Strip Steak ~ 32

W/Blue Cheese Siracha butter,  mashed potatoes & vegetables

BBQ Braised Pork Shank ~ 26

White Cheddar grits & fried brussel sprouts

Seared  Sea Scallops ~ 30

Over pasta tossed w/ chick peas, Feta, Sun dried tomato, white wine & basil

Crispy Fried Chicken Breast~ 25

Maple Bourbon drizzle, Mashed potatoes & Succotash

*Grilled Veal Chop ~ 35

Wild Mushroom & tarragon demi-glace, mashed potatoes & vegetables


No separate checks for 6 or more ~ 7.50 plate charge for shared entrees

*consumption of raw or under cooked poultry, seafood or meat may increase your chance of foodbourne illness