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
Butternut Squash Bisque with candied pecan gremolata
Seafood Cioppino w/ herb croutons
Garden Tomato Gazpacho w/ cilantro crème fraiche
entrées
Blackened North Carolina Triggerfish
creole mustard hollandaise, roasted corn-crawfish relish,
creamy grits, tabasco-country ham stewed collard greens 23
Five Spice Seared Yellowfin Tuna
blue cheese-green apple “salad”, white balsamic-cinnamon reduction,
roasted garlic mashed potatoes, sautéed veggies 24
Char-Grilled Angus Ribeye
rosemary-vidalia onion compote, red-eye demi-glace,
roasted garlic mashed potatoes, tabasco-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 32
served Rare to Medium only. NO EXCEPTIONS. NO SPLIT PLATES
choose one set of toppings
cognac cream sauce & blue cheese-green apple salad
OR
housemade steak sauce & rosemary-vidalia onion compote
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
