small bites, starters
Grilled Apple, Pear & Arugula Salad
blueberries, herb goat cheese, pickled onions,
toasted almonds, balsamic-herb vinaigrette 9.5
Apple-Cornbread Stuffed Manchester Farms Quail
cider-molasses bbq sauce, sweet potato puree,
pumpkin seed gremolata 12
Baked Oysters “BLT” on the Half Shell
six of em’, applewood bacon-roasted tomato stuffing,
arugula, sherry-cayenne aioli 13
soups
Provencal Vegetable orzo, parmesan
Sweet Corn, Onion Sausage, Kale Chowder green onions
entrees
Almond Fried Carolina Flounder
lemon pepper shrimp-asparagus “salad”, caper-dill aioli,
creamy grits, sautéed veggies 24
Blackened Atlantic Swordfish
grilled corn-tomato “salad”, cajun crab remoulade,
andouille sausage dirty rice, creole slaw 23
Lemon-Basil Seared Yellowfin Tuna
saffron-roasted red pepper coulis, Spanish olive tapenade,
goat cheese mashed potatoes, grilled asparagus 24
“Au Poivre” Grilled Lamb Sirloin
served medium rare to medium
roasted apple chutney, blueberry fennel gastrique,
brown sugar sweet mashed potatoes, sautéed veggies 25
Char-Grilled Hand-Cut 12oz CAB Ribeye
blue cheese-truffle creamed leeks, housemade steak sauce,
roasted garlic mashed potatoes,
