starters, small bites
Sweet Thai Chile Glazed “Hog Wings” sesame-ginger-carrot salad 8.5
Bacon Wrapped Sea Scallops
white balsamic-cinnamon reduction, apple-pear chutney 12
Champagne-Dill Roasted Beets & Duck Prosciutto
City Roots microgreens, goat cheese, candied pecans, balsamic-herb vinaigrette 9
soups
Andouille Sausage & Seafood Gumbo w/ green onions
Creamy Potato & Country Ham w/cheddar
Garden Tomato Gazpacho w/ cilantro crème fraiche
entrées
Blackened North Carolina Triggerfish creole mustard hollandaise, roasted corn-crawfish relish, creamy grits, country ham stewed collard greens 22
Five Spice Seared Yellowfin Tuna
blue cheese-green apple “salad”, white balsamic-cinnamon reduction,
roasted garlic mashed potatoes, sautéed veggies 23
Char-Grilled Angus Ribeye
rosemary-vidalia onion compote, red-eye demi-glace,
roasted garlic mashed potatoes, country ham stewed collard greens 24
Herb Grilled Swordfish apple-pear chutney, sweet potato coulis,
roasted garlic mashed potatoes, creole slaw 21
Char-Grilled 20 oz. Angus Porterhouse Steak 30
cognac cream sauce & blue cheese-green apple salad
served with roasted garlic mashed potatoes & sautéed veggies
Please note there WILL BE a slight difference in temperature
in the Strip side versus the Tenderloin side of the Porterhouse
$25 Three Course one from each section NO SUBSTITUTIONS
first
Fried Yellow Grits herbed goat cheese, mixed greens, bbq vinaigrette
Southwest Black Bean Cake tomato salsa, cilantro crème fraiche
Mixed Green Salad Caesar Salad Friendly Salad Today’s Soups
second
Blackened Shrimp & Grits andouille creole sauce OR tasso ham gravy
Herb Grilled Chicken peach chutney, mashed potatoes, sautéed veggies
Peach-Mustard BBQ Glazed Salmon peach chutney, grits, sautéed veggies
third
Caramel-Pecan Fudgecake Key Lime Pie Mango Pie
