For the Table
OUR FAMOUS FRIED GULF SELECT OYSTERS classic cocktail sauce 13
BUTTERMILK FRIED SHRIMP wasabi honey, our famous peach chutney, toasted almonds, cilantro 12
PAN SAUTEED PEI MUSSELS sundried tomato pesto, white wine-garlic broth, grilled ciabatta 11
PECAN CRAB CAKE pimento-horseradish remoulade, grilled corn-vidalia “salad” 13
VEGETARIAN BLACKEYE PEA CAKES coriander-cumin sour cream, sweet pepper confit, pickled okra 9
CORNMEAL FRIED GREEN TOMATOES applewood bacon pimento cheese 9
SKILLET BAKED COUNTRY HAM-SPINACH DIP toasted ciabatta bread, parmesan 9.5
Soup
CARAMELIZED VIDALIA ONION cup 4 bowl 6.5
LEMON PEPPER CHICKEN cup 4 bowl 6.5
Salad
GRILLED APPLE & ROASTED BEET SALAD arugula, candied pecans, dried cherries,
City Root sprouts, peppered goat cheese, balsamic-herb vinaigrette 9.5
ROMAINE “WEDGE” blue cheese, egg, smoked bacon lardons, cucumber, tomato, caper-dill 1000 island dressing 8.5
LEMON-GARLIC CAESAR chopped romaine, parmesan, croutons, lemon-garlic caesar dressing 8
MIXED GREEN SALAD grape tomato, cucumber, shaved onion, croutons, your choice of dressing 8
HOUSE-MADE DRESSINGS bbq vinaigrette balsamic-herb vinaigrette
buttermilk-basil blue cheese creole ranch honey-dijon caper-dill 1000 island
Entrees
BRONZED ATLANTIC MAHI-MAHI
lobster-caper remoulade, fried green tomato, hoppin’ john, ham hock stewed collard greens 24
PECAN-BLUE CRAB STUFFED NC MOUNTAIN TROUT
creole mustard hollandaise, roasted corn relish, creamy stone-ground grits, sautéed veggies 23
CHILE SEARED YELLOWFIN TUNA
wasabi-cucumber-pickled shrimp “salad”, ginger-lime beurre blanc,
toasted almond jasmine rice, chile glazed carrots 24
PEACH MUSTARD BBQ GLAZED SALMON
our famous peach chutney, creamy stone-ground grits, sautéed veggies 21
BLACKENED SHRIMP & GRITS
your choice of tasso ham gravy or andouille sausage creole sauce 19
PECAN CRAB CAKES
pimento-horseradish remoulade, grilled corn-vidalia “salad”, creamy stone-ground grits, sautéed veggies 23
OUR FAMOUS BACON-WRAPPED 7oz. ANGUS FILET MIGNON
“french quarter” pimento cheese, buttermilk mashed potatoes, sautéed veggies 29
ROSEMARY CHAR-GRILLED 12oz CAB RIBEYE
herb roasted oyster mushrooms, horseradish-caramelized onion demi glace,
buttermilk mashed potatoes, grilled asparagus 29
PEPPERCORN SEARED MAPLE LEAF FARMS DUCK BREAST
bourbon-bbq jus, blue cheese creamed leeks,
brown sugar mashed sweet potatoes, ham hock stewed collard greens 23
BUTTERMILK FRIED CHICKEN BREAST
tasso ham gravy, buttermilk mashed potatoes, ham hock stewed collard greens 18
VEGETARIAN ENTRÉE
changes daily, ask your server for selections, no substitutions 17
