appetizers
CITRUS SHRIMP “COCKTAIL”
cucumber-tomato “salad”, green goddess dressing,
gazpacho “vinaigrette” 13

entrees
CRISPY FRIED “ALIVE TODAY”
BEAUFORT SOFT SHELL CRABS
saffron-lemon aioli, asparagus-lump crab “salad”
creamy stone-ground grits, sautéed veggies 28

BLACKENED WILD N.C. STRIPED BASS
cajun shrimp remoulade, green tomato-peppadew chow chow,
creamy stone-ground grits, buttermilk fried okra 25

CITRUS-HERB SEARED YELLOWFIN TUNA
pomegranate-molasses gastrique, apple-pecan “waldorf” salad,
goat cheese mashed potatoes, grilled asparagus 26

BACON WRAPPED PORK TENDERLOIN
blackberry bbq sauce, apple-ginger “slaw”,
roasted garlic mashed potatoes, stewed collard greens 22

CHAR-GRILLED 14oz. CAB RIBEYE
blackened shrimp, creole mustard hollandaise,
roasted garlic mashed potatoes, stewed collard greens 33