For a printable menu click here.
Appetizers
Artisan Cheese Plate 16
chef’s daily selections
Classic Shrimp Cocktail 15
Battered Artichoke Hearts 13
Parmesan cheese and chipotle ranch
half order – 7
Buttermilk Battered Calamari 12
Bleu Cheese Chips 9
bacon and scallions
Tuna Appetizer 13
Blackened tuna, cucumber, sesame ginger & chili oil, wasabi
Oysters on the Half Shell 2 each
Gulf of Mexico oysters, Sriracha cocktail sauce, raw horseradish, lemon
Crab Cake 20
super lump crab meat, fresh lemon, roasted red peppers, lemon
dijon aioli, roasted red pepper aioli
Stuffed Mushroom Caps 9
lobster crab butter, champagne, feta cheese, Parmesan cheese
Roasted Vegetables 10
Chef’s selection of roasted seasonal vegetables
Tomato & Brie Bruschetta 10
grilled Tuscan bruschetta, basil pesto, tomato, Parmesan cheese and sliced brie
Soups & Salads
Charleston She-Crab Bisque or Soup Du Jour $8 / $10
Warm Goat Cheese & Spinach Salad 10
granny smith apples, spiced walnuts, dried cranberries and shaved shallots tossed with white balsamic herb vinaigrette
Bleu Cheese Iceberg Wedge 10
an iceberg wedge topped with large sautéed shrimp, bacon, red onions, cherry tomatoes & scallions with creamy bleu cheese dressing
Spinach Salad 9
spinach, crumbled bleu cheese, spiced walnuts and strawberry-mango salsa tossed with strawberry balsamic vinaigrette
Caesar Salad 8
hearts of romaine, pecorino romano cheese and focaccia croutons tossed with homemade caesar dressing
Black Kale Salad 9
chiffon kale, lemon, olive oil, honey, dried cranberries, pine nuts, Parmesan cheese & cherry tomatoes
House-Made Dressings: Honey Dijon, Ranch, Chipotle Ranch, Herb Vinaigrette,
Strawberry Vinaigrette, Creamy Bleu Cheese
Add on: chicken $6, two jumbo scallops $11, shrimp $9, salmon $10, 4 oz. filet $15
From The Butcher’s Block
Seared Filet Mignon 38
8 oz. with mashed potatoes, grilled asparagus, Parmesan creamed corn and bleu cheese butter
6 oz. petite filet $32 oscar style add $6
Rack of Lamb 36
8 oz. Dijon-encrusted New Zealand lamb with mint risotto and grilled asparagus
New York Strip Steak 37
16 oz. with roasted Parmesan red potatoes and haricot verts
16 oz. Ribeye 38
cheesy hash brown potato cake and haricot verts
Prime Rib 28
12 oz. with roasted Parmesan red potatoes, grilled asparagus and horseradish cream
14 oz. $32 / 16 oz. $37 – limited availability
Seafood, Chicken & Vegetarian
Phyllo-Wrapped Sea Bass 27
stuffed with shellfish, brie and spinach, wrapped in buttered phyllo with an artichoke and tomato beurre blanc
Pan-Seared Scallops 30
shrimp risotto, asparagus mushroom medley and a beurre blanc
Colossal Lobster Tail 35
9 oz. broiled lobster tail, shrimp risotto and grilled asparagus – limited availability
Shrimp & Grits 24
buttermilk and goat cheese grits with creamed country ham and fresh spinach
Seasonal Vegetable Plate 18
Chef’s selection of seasonally prepared vegetables
Asian Ahi Tuna 24
blackened, seared with jasmine rice and mixed julienne vegetables, topped with a sesame-ginger sauce
Shrimp Pignoli Pasta 20
shrimp, artichoke hearts, pine nuts, feta cheese, Parmesan cheese, crushed red pepper and diced tomatoes tossed with penne pasta in extra-virgin olive oil and spinach pesto
vegetarian without shrimp – 16
Herb-Stuffed Chicken 20
stuffed with spinach, shiitake mushrooms and feta cheese with haricot verts, wild rice pilaf and white wine beurre blanc
Herb-Crusted Salmon 27
with wild rice pilaf and haricot verts, topped with a lemon hollandaise
Seared Plum Salmon 25
pan seared salmon, soy plum glaze, toasted sesame seeds, fried cilantro rice, organic carrots with Brussels sprouts
Add: 4 oz. lobster tail $15 or two jumbo scallops $11
Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.