APPETIZERS
Black Bean and Sausage Soup
6
Low Country She-Crab Soup
7
Pate Plate
House chicken liver pate served with onions, mustard, and cornichons
8
Crab Louie
Lump crabmeat, avocado and Sea Grass sauce
16
Ducktrap River Smoked Salmon
Garnished with horseradish dill cream & capers
12
Brie, Mozzarella, Tomatoes
With basil pesto and balsamic vinaigrette
10
Wild Mushroom Turnover
Wild mushroom duxelle in a puff pastry and topped with a portobello and shiitake cream sauce
Shrimp and Pasta
Shrimp tossed with asiago cheese, garlic, and cream over pasta
14
Carolina Tomato Pie
Fresh tomatoes in pie crust layered with fresh basil, gruyere, mozzarella, and asiago cheeses
SEAFOOD ENTREES
Sauteed Tilapia
In a golden asiago cheese crust
25
Grilled Mahi-Mahi
Mango vinaigrette glaze
28
Grilled Tuna
Topped with a delicate whipped wasabi mousse
29
Pan Seared Sea Scallops
Roasted sweet red pepper coulis
Low Country Kabobs
Grilled shrimp & andouille sausage with tomato and sweet onion
Grilled Salmon
With citrus tarragon beurre blanc
26
Grouper Piccata
Sauteed with lemon, butter, white wine and capers
30
Shrimp tossed with asiago cheese, garlic & cream over pasta
Any seafood item is available with blackened spices
OTHER SPECIALTIES
Breast of Duck
Boneless breast with pomegranate, blueberry balsamic glaze
Grilled Pork Loin Chop
Cranberry & apricot chutney
Veal Scaloppini
Shiitake and portobello mushrooms in a brandy cream sauce
27
Filet Mignon
Grilled tenderloin topped with a gorgonzola butter
34
Aussie Rack of Lamb
Herb crusted, lamb au jus
36
Dinners accompanied with Sea Grass Salad, Vegetables, and Potato (no potato with pasta)
