small bites, starters

Buffalo Fried Louisiana Frog Legs
buttermilk-basil blue cheese dressing,
vidalia onion-roasted corn salad     10

Baked Oysters on the Half Shell
six of em’, tasso ham, mushrooms, spinach,
parmesan, herb breadcrumbs     12

Apple-Rosemary Braised Heritage Farms Pork Belly
roasted apple-pear compote,
balsamic-blueberry bbq sauce     11

soups

Caramelized Onion & Mushroom w/ parmesan crostini
Creamy Blue Crab-Corn Chowder
Garden Fresh Gazpacho w/ cilantro sour cream

entrees

Blue Crab-Pecan Stuffed Red Trout
country ham-green tomato relish,
horseradish-herb remoulade, creamy grits, creole slaw     19

Basil Seared N.C. Swordfish
roasted red pepper-saffron coulis,
asparagus-blue crab “salad”,
Mediterranean orzo, sautéed veggies     21

Blackened Atlantic Drum
pickled shrimp-okra relish, tabasco-chive beurre blanc,
andouille sausage dirty rice, stewed collard greens     22

Coriander Seared Yellowfin Tuna
roasted apple-pear compote,
balsamic-blueberry bbq sauce,
brown sugar mashed sweet potatoes, creole slaw     24

Red Wine Braised Angus Beef Short Ribs
OR Char-Grilled 12oz. Hand-Cut CAB Ribeye
wild mushroom demi glace,
low country grilled green onions,
roasted garlic mashed potatoes,
stewed collard greens     25 / 29