Dinner Menu (5pm - 10pm)

Appetizers

Steak Quesadilla
Beef Tenderloin, Wild Mushroom, Blue Cheese, Caramelized Onion Quesadilla Finished with a Roasted Red Pepper Aioli.

Fried Green Tomatoes
Served Over Pan Seared Cheddar Cheese Grit Cakes and Tasso Hollandaise.

Parmesan & Herb Crusted Calamari
Served with a Creole Tomato Sauce and Parmesan.

Pan Seared Lump Crab Cakes
Served with a Crawfish Crème Sauce and Black Bean Sweet Corn Relish.

Roasted Corn & Crab Bisque
 

Salads

Southern Spring Mix
Organic Field Greens in a Toasted Pecan Vinaigrette with Sun Dried Cranberries, Blue Cheese and Shaved Red Onion.

Traditional Caesar
Romaine Lettuce Tossed with Housemade Garlic Croutons, Kalamata Olives and Parmesan Cheese. Topped with Grilled Fresh Yellowfin Tuna, with Fried Shrimp or Oysters or with Grilled, Fried or Blackened Chicken or Mahi.
 

Fried Seafood

Shrimp, Scallops, Grouper, Oysters
Served with French Fries or Mashed Potatoes.

Combo Plate
Any Two, Served with French Fries or Mashed Potatoes.

Combo Platter
All Four Plus a Crab Cake, Served with French Fries or Mashed Potatoes.
 

Salads

Southern Spring Mix
Organic Field Greens in a Toasted Pecan Vinaigrette with Sun Dried Cranberries, Blue Cheese and Shaved Red Onion.

Traditional Caesar
Romaine Lettuce Tossed with Housemade Garlic Croutons, Kalamata Olives and Parmesan Cheese. Topped with Grilled Fresh Yellowfin Tuna, with Fried Shrimp or Oysters or with Grilled, Fried or Blackened Chicken or Mahi.
 

Entrees

Sweet Potato Crusted Atlantic Black Grouper
Served on a Bed of wilted Spinach with Peach and Vidalia Onion Chutney.

Grilled Mahi-Mahi
Served Over Blackened Green Tomatoes with a Shrimp Succotash, Boursin Potato Cakes and Crab Buerre Blanc.

Sweet & Spicy Pistachio Crusted Tuna
Sushi Grade Tuna Served Medium-Rare with a Jack Daniels Sweet Potato Soufflé, Citrus Glaze and Sautéed Asparagus.

Bacon Wrapped & Crab Stuffed Jumbo Shrimp Served with Pan Fried Cheddar Cheese Grit Cakes, Sautéed Spinach and a Creole Mustard Remoulade.

Grilled Hickory Glazed Double Cut Pork Chop
Served with a Buttermilk Biscuit and Blue Cheese Bread Pudding, Succotash and Finished with Apple Chutney.

Char-grilled Filet Mignon
Served with a Wild Mushroom Cabernet Demi-Glaze, Boursin Smashed Redskin Potatoes, Creamed Spinach and Fried Shallots.

Pan Seared Lump Crab Cakes
Served with Low Country Red Rice, Sautéed Asparagus and Creole Mustard Remoulade.

Portabella Mushroom & Fried Green Tomato Napoleon
Drizzled with Balsamic Syrup Served with Sweet Potato Soufflé and Succotash.

Filet of Chicken
Stuffed with Tasso and Spinach Served with Low Country Red Rice, Sautéed Asparagus and Peach and Vidalia Onion Chutney.

Fire Roasted Ribeye Steak
Topped with Flash Fried Oysters and Tasso Hollandaise Served with Buttermilk Biscuit and Blue Cheese Bread Pudding, Creamed Spinach and Crispy Fried Shallots.

Garlic and Sage Infused Rack of Lamb
Served with Boursin Smashed Redskin Potatoes, Fresh Sautéed Asparagus and Finished with a Raspberry Port Wine Demi-Glaze.

Surf & Turf
6oz. Filet and Choice of Jumbo Shrimp, Crab Cakes or any Fried Seafood.

Pastas

Seafood Lasagna
Shrimp, Scallops and Crab Layered Between Pasta and Baked with a Three Cheese and Basil Cream Sauce Served with Sautéed Spinach.

Blackened Shrimp & Scallops
with Spinach Fettuccine Tossed in a Creole Tomato Sauce, Sautéed Asparagus and Shredded Parmesan.