starters
Roasted Beet Salad
mixed greens, bacon lardons,
herb goat cheese, blackberries, toasted almonds,
pickled onions, balsamic-herb vinaigrette 9.5
“Kung Pao” Fried Calamari
peanuts, sweet peppers, pineapple,
jalapeno, sesame-ginger sauce 13
Pulled Pork BBQ Sliders
cider-molasses bbq sauce, pepper jack cheese,
creole slaw 11
soups
Creamy Chicken & Corn Chowder green onions
Low Country Vegetable & Hominy country ham cornbread
entrees
Provencal Herb Roasted NC Red Trout
caper-dill aioli,
lemon pepper grilled shrimp-asparagus “salad”,
creamy stone-ground grits, sautéed veggies 25
Lemon-Parsley Roasted Cherry Point Swordfish
saffron beurre blanc,
toasted almond-lump crab gremolata,
creamy stone-ground grits, grilled asparagus 26
Togarashi Seared Yellowfin Tuna
cilantro-ginger chimichurri, pineapple chutney,
kung pao rice, sesame stir fried veggies 25
Char-Grilled 14oz CAB Ribeye
rosemary-port wine jus,
horseradish roasted wild mushrooms,
roasted garlic mashed potatoes, sautéed veggies 33
