Specials Change Daily
SOUPS
She-Crab Soup
8
The same recipe since 1977
SALADS
Crab Salad
27
(gf) jumbo lump crab/bibb lettuce/lemon oregano/dill
APPETIZERS
Shrimp & Charleston Stone Ground Cheese Grits
16
(gf) local shrimp
ENTREES
Black Drum Amadine
30
(gf) with brown butter
Scallops
34
(gf) roasted red pepper coulis
DESSERTS
Baked Alaska
10
french vanilla & strawberry ice cream with toasted meringue
Apple, peach & cranberry crisp
14
ala mode
Dinner Menu
APPETIZERS
Low Country She-Crab Soup
8
Same recipe since 1977
Pate Plate
10
House chicken liver pate served with onions, mustard, and cornichons
Ducktrap River Smoked Salmon
14
Garnished with horseradish dill cream & capers
Wild Mushroom Turnover
12
Wild mushroom duxelle in a puff pastry and topped with a portobello and shiitake cream sauce
Shrimp and Pasta
15
Shrimp tossed with asiago cheese, garlic, and cream over pasta
Brie, Mozzarella and Tomatoes
10
With basil pesto and balsamic vinaigrette
Carolina Tomato Pie
12
Fresh tomatoes in pie crust layered with fresh basil, gruyere, mozzarella, and asiago cheeses
Beet Salad
10
Roasted beets in white balsamic, Dijon, red onion over spring mix w/feta cheese
SEAFOOD ENTREES
Sauteed Tilapia
27
In a golden asiago cheese crust
Grilled Mahi-Mahi
28
Mango vinaigrette glaze
Low Country Kabobs Gluten Free
27
Grilled shrimp & andouille sausage with tomato and sweet onion
Grouper Piccata
39
Sauteed with lemon, butter, white wine and capers
Shrimp and Pasta
28
Shrimp tossed with asiago cheese, garlic, and cream over pasta
Grilled Salmon Gluten Free
29
With citrus tarragon beurre blanc
OTHER SPECIALTIES
Breast of Duck
32
Boneless breast with pomegranate, blueberry balsamic glaze (gf)
Grilled Pork Loin Chop
29
Cranberry & apricot chutney
Veal Scaloppini
32
Shiitake and portobello mushrooms in a brandy cream sauce
Aussie Rack of Lamb
49
Herb crusted, lamb au jus
Filet Mignon
45
Grilled tenderloin topped with a gorgonzola butter
Deserts
Banana Foster Torte
7.5
Vanilla sponge cake in layers with chocolate, bananas & rum
Chocolate Pate
7.5
Rich flourless chocolate with vanilla custard
Creme Brulee
6.5
Same way it has always been taught at Le Cordon Bleu.
Key Lime Pie
7.5
A Traditional Favorite
Soggy Cake
8
Chocolate and vanilla sponge cake soaked with coffee liqueur, in a pool of anglaise
House Made Ice Cream
8
Assorted flavors