Dinner

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~~~Appetizers~~~

Caprese Salad -14

Sliced tomato, fresh mozzarella & basil oil 

Basil Champagne Salad -13

Artisan greens, tossed in Champagne basil vinaigrette w/ tomatoes, cucumbers, red onions & white Cheddar 

Bleu Cheese Salad -14

Artisan greens, bacon, tomato & red onion w/bleu cheese vinaigrette 

*Oysters Gorgonzola -15

Cajun fried oysters, Gorgonzola cream sauce & Balsamic drizzle

Smoked Seafood Platter -16

House smoked seafood with pickled onions, capers, egg & herb Dijon

Lump Crab & Artichoke Dip – 16

Ciabatta toast points

Wild Mushroom Strudel -18

Wild mushrooms, tarragon & ricotta baked in puff pastry over a three cheese sauce

Curry Shrimp Cocktail -15

Chilled shrimp tossed in sweet heat curry dressing w/almonds & crispy wontons

Baked Feta -13

Baked w/herbs, grape tomatoes & olive oil

~~~Entrée Selections~~~

Seafood Cakes – 34

Two delicious cakes filled w/ shrimp, crab & today’s fresh catch w/ Lemon caper cream sauce, rice & vegetables

Shrimp & Grits – 37

Cajun sautéed shrimp over stone ground Cheddar grits w/ andouille sausage, peppers, onions & a duo of sauces~ roasted red pepper &  smoked poblano pepper 

*Grilled Duck Breast -39

Raspberry Hoisin sauce w/ rice & vegetables

Braised Lamb Shank – 41

Catelli Family lamb braised in tomato, red wine & herbs w/ mashed potatoes & vegetables

Smoked Scottish Salmon – 38

Stone ground grits, wilted spinach, diced red peppers & Dijon dill créme

*Sterling Silver New York Strip – 41

Fresh herb butter, mashed potatoes & vegetables

*Pork Tenderloin -34

Duroc pork tenderloin, tomatillo salsa, black bean & corn relish, rice

Panko Crusted Chicken Breast – 30

Peach, Vidalia & Poblano chutney, rice & vegetables

*Veal Short Rib Ragu – 43

Catelli Family veal ribs slow braised & finished w/pappardelle, Ricotta & Parmesan

Cheese Ravioli – 32

House made Italian sausage & spinach in a creamy tomato basil sauce

*7.50 charge plate for shared entrées

 No separate checks for 5 or more

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

20 % gratuity added to groups of 6 or more