[DINNER MENU]

APPETIZERS

Low Country She-Crab Soup

8

Pate Plate

House chicken liver pate served with onions, mustard, and cornichons

8

Crab Louie

Blue crabmeat, avocado and Sea Grass sauce

18

Ducktrap River Smoked Salmon

Garnished with horseradish dill cream & capers

14

Brie, Mozzarella and 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

10

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

10

Beet Salad

roasted beets in white balsamic, Dijon, red onion over spring mix w/feta cheese

10
 
 

SEAFOOD ENTREES

Sauteed Tilapia

In a golden asiago cheese crust

25

Grilled Mahi-Mahi

Mango vinaigrette glaze

28

Low Country Kabobs

Grilled shrimp & andouille sausage with tomato and sweet onion

25

Grilled Salmon

With citrus tarragon beurre blanc

28

Grouper Piccata

Sauteed with lemon, butter, white wine and capers

39

Shrimp and Pasta

Shrimp tossed with asiago cheese, garlic & cream over pasta

25
 

Any seafood item is available with blackened spices

OTHER SPECIALTIES

Breast of Duck

Boneless breast with pomegranate, blueberry balsamic glaze

28

Grilled Pork Loin Chop

Cranberry & apricot chutney

28

Veal Scaloppini

Shiitake and portobello mushrooms in a brandy cream sauce

30

Filet Mignon

Grilled tenderloin topped with a gorgonzola butter

40

Aussie Rack of Lamb*

Herb crusted, lamb au jus

40