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Menu

 

FIRST

Cup of Soup 7
chef’s daily creation

Fried Calamari 11
spicy marinara, feta, peppadew, fresh tomato, pepper

Fried Green Tomato 12
house made pimento cheese, pickled onion, bacon jam, arugula salad

*Thai Curry PEI Mussels 14
steamed mussels, coconut milk, garlic, green curry, cilantro, cherry tomato, farm bread

*Ahi Tuna Tatare 15
fresh ahi tuna, avocado, chili oil, ponzu, crispy wonton

Salmon Panzanella 16 gf
beet cured salmon, local heirloom tomato, whipped goat cheese, walnut pesto, sourdough crouton, lemon vinaigrette

Beef Carpaccio MP
horseradish cream, fried caper, truffle oil, arugula salad

Meat & Cheese Board MP
chef’s selection of 3 meats, 3 cheeses, dijon, seasonal accoutrements, house made jam, farmbread

***

SALADS

House Salad 6/10
artisan mixed greens, cucumber, tomato, red onion, carrot, house miso-vinaigrette         add blue cheese sm .50 lrg 1

                                               Caesar Salad 6/10                                                            romaine lettuce, caesar dressing, croutons, parmesan

Wedge Salad 8/12 gf
           hydroponic bibb lettuce, bacon, scallion, cherry tomato, house made blue cheese and crumble

Entrée Salad Add-On             chicken 6   shrimp 8   *tuna 9   *tenderloin 10

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BLUE PLATES

Chicken Livers 14
sautéed with bacon & onion, whipped potato, demiglace

Veal Meatloaf 15
haricot vert, whipped potato, demiglace

Grilled Chicken Breast 15 gf
whipped potato, haricot vert, lemon-caper butter

Fried Gulf Shrimp 17
crispy shrimp, french fries, cole slaw, cocktail, lemon

 ***

DINNER

*Local Burger 15
grassfed beef, smoked bacon, pimento cheese, arugula, pickled onion, garlic mayo, brioche, fries

Charred Veggie Board 18
vidalia onion, rainbow carrot, cauliflower, sweet potato, broccolini, brussels, baby eggplant, herb whipped goat cheese, parsnip emulsion, herb pistou

*Scottish Salmon 22
succotash of potato, peppers, corn, edamame, roasted red pepper coulis, crispy potato straws

Shrimp & Grits 22 gf
shrimp, andouille sausage, sweet corn, bell peppers, onion, tomato,
stone ground cheddar grits & red pepper cream

Duck Breast 24 gf
parsnip puree, rainbow cauliflower, sherry gastrique

Jumbo Lump Crabcakes 24
baked crabcakes, whipped potato, garlic spinach, stone ground mustard beurre blanc

New Zealand Rack of Lamb 32 gf
herb crusted, boursin whipped potato, rainbow carrots, red wine demiglace

***

STEAKS & CHOPS


*Hanger Steak 23 gf
chimichurri, chipotle whipped potato, grilled asparagus

*Grilled Pork Chop 24 gf
peach and vidalia onion chutney, stone ground cheddar grit, haricot vert

*New York Strip 29 gf
14oz hand-cut prime strip, choice of two sides

*Filet Mignon 30 gf
8oz hand-cut black angus filet, choice of two sides

*Bone in Ribeye 52 gf
22oz hand cut prime bone in ribeye

*Bone in Filet Mignon 58 gf
14oz hand cut bone in prime filet, choice of two sides

add lobster MP      asher blue cheese 5    red wine demiglace 2

***

SIDES

french fries, whipped potato, flipped corn, haricot vert,

collard greens, vidalia onion & mushrooms, cheddar grits,

scalloped potato, roasted sweet potato

 $ 1.50 more for asparagus, crispy brussel sprouts, spinach, broccolini

***

**please advise your server of all dietary restrictions/allergies**
*these items may be cooked to order, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*

20% gratuity added to parties of 6 or more

Split Charge $ 2.00

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