small bites, starters
Roasted Beet & Goat Cheese Salad
arugula, mixed greens, red grapes, pickled onions,
big ciabatta croutons, buttermilk-dill dressing 9.5
Baked Littleneck Clams “Casino”
roasted tomato-bacon stuffing, pimento remoulade 10
Baked Oysters “Bienville”
tasso ham-wild mushroom cream,
parmesan herb bread crumbs 13
soups
Seafood-Sweet Corn Chowder green onions
Chicken, Tomatillo &White Bean
cumin-coriander sour cream
entrees
Cornmeal Dusted Atlantic Black Bass
creole shrimp sauté , tobacco onions,
andouille sausage dirty rice, blackened green tomatoes 24
Lemon-Basil Seared Yellowfin Tuna
asparagus-blue crab “salad”, red pepper-saffron beurre blanc,
pesto “orzotto”, EVOO grilled eggplant 23
Char-Grilled 12oz CAB Ribeye
marsala caramelized onion-wild mushroom demi,
aged goat’s milk gouda,
roasted garlic mashed potatoes, grilled asparagus 29
Bacon Wrapped Pork “Steaks”
two house-brined 4oz boneless pork steaks,
bourbon-cola bbq sauce, bourbon mashed sweet potatoes,
country ham stewed collard greens 21
Bronzed N.C. Trout
grilled lobster-sweet corn relish, horseradish-herb remoulade,
stone ground grits, sautéed veggies 21
