small bites, starters

Local Heirloom Tomato-Grilled Peach Salad
candied pecans, shaved onion, herb goat cheese,
bacon lardons, new southern bbq vinaigrette     9.5

Pan Sautéed P.E.I. Mussels
tomato-saffron broth, toasted almond pistou,
grilled ciabatta     11

Low Country Crawfish Cakes
creole mustard remoulade, green tomato chow chow     9

soups

Tomato-Blue Crab Bisque w/ basil chiffonade
Southwest Chicken-Black Bean Chili w/ jalapeño cornbread
Garden Fresh Gazpacho w/ cilantro sour cream

entrees

Lemon-Basil Roasted Sockeye Salmon
toasted almond pistou, artichoke-caper relish,
roasted red pepper orzo, grilled asparagus     21

Sweet Chile Glazed Yellowfin Tuna
mango-pineapple chutney, cilantro-mint chimichurri,
ginger-jasmine rice, sesame snow pea-carrot “salad”     24

Blackened N.C. Swordfish
roasted corn-crawfish relish, creole mustard remoulade,
creamy grits, creole slaw     21

Rosemary Grilled 14oz Angus Ribeye
horseradish-red wine bordelaise, Bayley Hazen blue cheese,
roasted garlic mashed potatoes, sautéed veggies     29

Peppercorn Crusted Chopped Steak
balsamic-fig bbq sauce, crispy fried shallots,
roasted garlic mashed potatoes, stewed collard greens     17