Dinner


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

Charcuterie Plate ~ 11

Wild boar sausage, Roth’s moody blue cheese, pickled onions & olives w/ ciabatta toast points

Wedge Salad ~ 10

Hybrid romaine, creamy blue dressing, onions, bacon & tomatoes

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

Red Wine & Herb Braised Lamb Shank ~ 29

Natural jus, mashed potatoes & vegetables

Jumbo Lump Crab Cakes ~ 30

Two Jumbo lump crab cakes over whole grain mustard sauce w/ rice & vegetables

*5 Spice Seared Duck Breast ~ 29

Brown sugar & Brandy glazed plums, rice & vegetables

Grilled NY Strip Steak ~ 32

Balsamic Glazed w/ fried onion straws,  mashed potatoes & vegetables

BBQ Braised Pork Shank ~ 26

White Cheddar grits & fried brussel sprouts

Seared  Sea Scallops ~ 30

Orecchiette pasta w/ butternut squash, speck, & walnuts, finished in sage butter

Bacon & Pimento Cheese Risotto~ 25

W/ blackened chicken breast & fresh spinach

*Grilled Heritage Pork Chop ~ 28

Hand cut Heritage pork chop w/ apricot & toasted hazelnut compound butter, mashed potatoes & warm brussel sprout slaw

 

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


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