Lunch


Starters

Cajun Fried Oysters ~ 12

Over gorgonzola cream sauce with a balsamic drizzle

Red Pepper Hummus ~ 10

With olives, pine nuts, feta cheese and toasted naan bread

Sunset Salad ~ 7

Artisan greens in tomato black olive vinaigrette with red onion, tomatoes and feta cheese

Entrée Selections

Shrimp and Grits ~ 15

Cajun sautéed shrimp over stone ground white cheddar grits with andouille, peppers, onions and a duo of sauces

Smoked Scottish Salmon ~ 15

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

Champagne Basil Salad ~ 14

With grilled shrimp, smoked bacon, avocado, tomatoes, onion and cheddar

Smoked Duck Salad ~ 17

Spinach leaves, candied pecans and goat cheese tossed in warm bacon vinaigrette with smoked duck breast

Lemon Garlic Pappardelle ~ 12

With tomatoes, spinach and artichoke hearts

Add shrimp 7 ~ Add Chicken 5

Curry Chicken Salad ~ 14

Grilled chicken breast tossed in a light curry dressing with almonds, roasted red peppers and onions over mixed greens

Sunset Stuffed Burger ~ 10

Your choice of Vermont white cheddar or bleu cheese

Lump Crab Cake ~ 15

Lemon caper cream sauce, rice and sauteed spinach

Seared Scallops and Farro Salad ~ 17

Seared sea scallops over a bed of farro, spinach, tomatoes and cucumbers tossed in a lemon vinaigrette with crumbled feta cheese

 

No separate checks for 6 or more ~ 3.50 plate charge for split entrees