For the Table
OUR FAMOUS FRIED GULF SELECT OYSTERS classic cocktail sauce 14
BUTTERMILK FRIED SHRIMP hot sauce “butter”, blackeye pea succotash 13
PAN SEARED DUCK BREAST chicken-blueberry sausage, yellow grit cake, cider-molasses glaze 11
SESAME SEARED TUNA CAKES -medium rare- wasabi-lime aioli, lychee-ginger “salad”, fried wontons 10
BAKED OYSTERS “CAJUNFELLER” tasso ham, wild mushrooms, parmesan, herb breadcrumbs 13
CRISPY HERITAGE FARMS PORK BELLY rosemary honey, apple-pear chutney, sweet potato puree 10
CORNMEAL FRIED GREEN TOMATOES
applewood bacon pimento cheese 9
SKILLET BAKED COUNTRY HAM-SPINACH DIP toasted ciabatta bread, parmesan 8.5
Soup / Salad
TOMATO-BASIL BISQUE cup 4 bowl 6
SWEET POTATO-ROASTED CHICKEN STEW cup 4 bowl 6
FRIENDLY SALAD blue cheese, smoked bacon, onion, mandarin oranges, pecans, bbq vinaigrette 8
ROASTED BEET SALAD mixed greens, peppercorn goat cheese, cippolini onions, toasted almonds, balsamic-herb vinaigrette 8
LEMON-GARLIC CAESAR chopped romaine, parmesan, croutons, lemon-garlic caesar dressing 7
MIXED GREEN SALAD grape tomato, cucumber, onion, croutons, your choice of dressing 7
Entrees
BLACKENED ATLANTIC MAHI-MAHI
crawfish-sweet corn relish, cajun remoulade, creamy grits, stewed collard greens 23
PAN SEARED SKATE WING “MEUNIERE”
lemon-caper beurre blanc, blue crab, toasted almonds, creamy stone-ground grits, sautéed veggies 22
CITRUS SEARED YELLOWFIN TUNA
wasabi-lime aioli, lychee-ginger “salad”, vegetable fried rice, sweet thai 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
CORNMEAL FRIED NORTH CAROLINA CATFISH
blackened crawfish “scampi”, pimento-horseradish remoulade, creamy stone-ground grits, creole slaw 18
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, roasted garlic mashed potatoes, sautéed veggies 29
CHAR-GRILLED 14oz HAND-CUT ANGUS RIBEYE “CARPETBAGGER”
crispy fried oysters, creole mustard hollandaise, hoppin’ john, stewed collard greens 29
PEPPERCORN-THYME GRILLED LAMB TENDERLOINS
medium rare – medium please
balsamic-blueberry gastrique, candied pecan gremolata, apple-pear chutney,
bourbon-brown sugar mashed sweet potatoes, sautéed veggies 25
BRONZED PORK TENDERLOIN
cider-molasses glaze, country ham-green tomato relish,
blackeye pea succotash, low country collard greens 19
BUTTERMILK FRIED PRESTIGE FARMS CHICKEN BREAST
tasso ham gravy, roasted garlic mashed potatoes, low country collard greens 17
VEGETARIAN ENTRÉE
changes daily, ask your server for selections, no substitutions 15
