small bites, starters
Roasted Beet Salad
baby arugula, pickled red onions, cucumbers,
almond crusted goat cheese, balsamic-herb vinaigrette 9
Raw Chincoteague Oysters on the Half Shell
six of em’, blood orange mignonette,
classic cocktail sauce, lemon 12
soups
Spring Vegetable Minestrone w/ elbow macaroni & basil
Coconut-Curry Chicken w/ jasmine rice
entrees
Blackened Red Trout
creole shrimp-andouille sausage saute, crispy fried shallots,
red beans & rice, low country grilled green tomatoes 21
Pan Seared Wild Striped Bass
blue crab-roasted corn relish, lemon-herb beurre blanc,
creamy grits, sautéed veggies 22
Sesame Seared Yellowfin Tuna
sweet chile-yuzu glaze, blood orange-toasted almond salsa,
wasabi mashed potatoes, sautéed vegetables 23
Pork Tenderloin “Au Poivre”
honey-bourbon bbq sauce, apple-pecan compote,
brown sugar mashed sweet potatoes, creole slaw 19
Rosemary Grilled 12oz CAB Ribeye
wild mushroom-roasted tomato bordelaise,
balsamic grilled mozzarella,
roasted garlic mashed potatoes, sautéed veggies 29
