starters
Local Fig & Arugula Salad
almond crusted goat cheese, shaved radish,
mixed greens, shaved vidalias, balsamic-herb vinaigrette 9

Mahi Mahi & Snapper Ceviche
fried wantons, grape tomatoes, jalapeno, pineapple,
cilantro-lime chimichurri 12

Crispy Fried Beaufort Soft Shell Crab
arugula-baby heirloom tomato & smoked bacon “BLT” salad,
green goddess dressing 13
soups
Creole Chicken, Tasso Ham & Green Tomato
green onions
Creamy Asparagus Bisque goat cheese-chive crostini
Garden Fresh Gazpacho cilantro sour cream

entrees
Crispy Fried Beaufort Soft Shell Crabs
green goddess dressing,
arugula-baby heirloom tomato & smoked bacon “BLT” salad,
creamy stone-ground grits, sautéed veggies 26

Cornmeal Dusted Wild N.C. Striped Bass
cajun shrimp remoulade, pickled veggie relish,
andouille sausage dirty rice, stewed collard greens 26

Wasabi-Honey Glazed Yellowfin Tuna
sugar snap pea-rainbow carrot “slaw”, sweet chile-lime aioli,
toasted almond jasmine rice, sautéed veggies 24

Au Poivre Maple Leaf Farms Duck Breast
blackberry bbq sauce, vidalia-thyme confit,
roasted garlic mashed potatoes, Bradford collard slaw 24

Rosemary Char-Grilled 14oz CAB Ribeye
Carr Valley Glacier blue cheese, port wine-truffle jus,
roasted garlic mashed potatoes, grilled asparagus 31