small bites, starters
Roasted Beet Salad
baby arugula, pickled red onions, cucumbers,
almond crusted goat cheese, balsamic-herb vinaigrette 9
Baked Apalachicola Oysters “Friendlyfeller”
six of em’, tasso ham-spinach cream sauce,
parmesan-herb breadcrumbs 12
Sesame-Ginger Yellowfin Tuna Cake
served medium rare
cucumber-blood orange “salad”,
yuzu-wasabi aioli, crispy fried wontons 12
soups
Chicken & Spring Veggie Minestrone w/ basil & parmesan
Seafood-Corn Chowder w/ grilled shrimp “pesto”
Garden Fresh Gazpacho w/ cilantro sour cream
entrees
Blackened Atlantic Golden Kingklip
shrimp-green tomato chow chow, Tabasco-herb remoulade,
tasso ham dirty rice, stewed Southern greens 21
Pecan-Crab Stuffed Rainbow Trout
dijon-chive hollandaise, roasted sweet corn relish,
creamy grits, sautéed veggies 22
Cilantro-Lime Seared Yellowfin Tuna
cucumber-blood orange “salad”, yuzu-wasabi aioli,
ginger jasmine rice, sautéed veggies 24
Bourbon-Thyme Brined
12oz Heritage Farms Pork Chop
jalapeno-manchego pimento cheese,
N.C. Cackalacky bbq sauce,
brown sugar mashed sweet potatoes, creole slaw 23
Rosemary Grilled 12oz CAB Ribeye
horseradish-wild mushroom demi glace,
blue cheese creamed leeks,
roasted garlic mashed potatoes, grilled asparagus 29