starters
Local Fig & Arugula Salad
almond crusted goat cheese, shaved radish,
mixed greens, shaved vidalias, balsamic-herb vinaigrette 9
Ginger-Soy Seared Yellowfin Tuna Cake
grilled pineapple salsa, cilantro-lime chimichurri 11
Crispy Fried Beaufort Soft Shell Crab
green goddess dressing,
arugula, baby heirloom tomatoes, charred corn 13
soups
Creole Chicken, Tasso Ham & Green Tomato
green onions
Creamy Asparagus Bisque goat cheese-chive crostini
Garden Fresh Gazpacho cilantro sour cream
entrees
Crispy Fried Beaufort Soft Shell Crabs
green goddess dressing,
arugula, baby heirloom tomatoes, charred corn,
creamy stone-ground grits, sautéed veggies 26
Cornmeal Dusted Wild N.C. Striped Bass
cajun shrimp remoulade, pickled veggie relish,
creamy stone-ground grits, stewed collard greens 26
Wasabi-Honey Glazed Yellowfin Tuna
sugar snap pea-rainbow carrot “slaw”, sweet chile-lime aioli,
toasted almond jasmine rice, sautéed veggies 24
Au Poivre Maple Leaf Farms Duck Breast
blackberry bbq sauce, vidalia-thyme confit,
roasted garlic mashed potatoes, Bradford collard slaw 24
Rosemary Char-Grilled 14oz CAB Ribeye
Carr Valley Glacier blue cheese, port wine-truffle jus,
roasted garlic mashed potatoes, grilled asparagus 31
