Dinner

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~~~Appetizers~~~

Green Goddess Salad – 12

Artisan greens tossed in house-made green goddess dressing w/onion,

tomatoes, radish & carrots

Champagne Basil Salad – 11

Mixed greens, tomato, cucumber, onion, white Cheddar &

champagne Basil vinaigrette

Chopped Blue Cheese Salad– 12

Tomato, red onion, crumbled bacon & buttermilk blue cheese

*Cajun Fried Oysters – 15

Gorgonzola cream sauce & balsamic reduction

Smoked Seafood Platter – 15

House smoked seafood w/pickled onions, capers, eggs & herb Dijon

Asparagus & Gruyere Tart – 14

w/roasted red pepper coulis

Crab & Artichoke Dip – 15

Served warm w/toasted ciabatta

Chèvre Stuffed Piquillo Peppers – 14

Drizzled w/Basil Oil

BBQ Shrimp – 15

Grilled Shrimp finished w/chipotle pepper comeback sauce

 

~~~Entrée Selection~~~

Smoked Scottish Salmon – 34

Stone ground grits, wilted spinach, diced red peppers & dill crema

Shrimp & Grits – 29

Cajun sautéed shrimp over white Cheddar grits w/andouille sausage, peppers,

 onions & a duo of sauces ~ smoked poblano pepper & sweet roasted red pepper

*Pan Seared Sea Scallops – 35

With romesco sauce

Seafood Cakes – 30

Roasted corn & poblano salsa

rice & vegetables

*Grilled Duck Breast – 39

Blackberry & port wine Demi glace

*Brined Pork Loin – 29

Peach & Vidalia onion chutney

*Veal Chop – 48

Chimichurri Butter

Hoisin Braised Beef Short Ribs – 36

Slow braised & finish w/sesame seeds, mashed potatoes & vegetables

*Chicken Bruschetta – 30

Grilled chicken over orecchiette pasta w/ tomatoes, garlic, white wine & capers

Spinach & Walnut Ravioli – 29

Sautéed w/artichokes & sun-dried tomatoes in lemon garlic sauce

*7.50 charge plate for shared entrees

 No separate checks for 5 or more

*Consuming raw or undercooked proteins can cause food-borne illness

20 % gratuity added to groups of 6 or more

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