starters
Grilled Apple & Torched Brie Salad
arugula, shaved radish, Bell Farms honey,
candied pecans, vidalias, balsamic-herb vinaigrette 9
Pan Sautéed PEI Mussels
tomato-saffron broth, roasted garlic-lemon aioli,
grilled ciabatta bread 12
Fried Oysters of the Day
heirloom grape tomato, arugula, applewood bacon,
green goddess dressing 13
soups
Coconut-Curry Lentil mushrooms, peas, cilantro
Smoked Turkey-Veggie parmesan, pesto
Garden Fresh Gazpacho cilantro sour cream
entrees
Blackened N.C. Redfish
green tomato-blue crab sauté, country ham cracklins,
creamy stone-ground grits, stewed collard greens 24
Crispy Fried Carolina Flounder
pickled shrimp-cucumber “salad”, fish camp beurre blanc,
creamy stone-ground grits, creole slaw 23
Caribbean Jerk Grilled Yellowfin Tuna
mango-black bean salsa,
roasted serrano-cilantro chimichurri,
jasmine rice, sautéed veggies 24
Honey-Coriander Glazed
Colorado Rack of Lamb
local strawberry-spring onion chutney,
goat cheese mashed potatoes, grilled asparagus 29
Char-Grilled 14oz CAB Ribeye
Carr Valley Glacier blue cheese,
rosemary-burnt sugar steak sauce,
roasted garlic mashed potatoes, sautéed veggies 31
