AppetizersSOUP DU JOUR 9 PORTABELLA MUSHROOM 9 Grilled, with sautéed spinach, goat cheese, applewood bacon and veal glace CRAB MEAT SPRING ROLLS 10 Crispy fried Asian noodle and cabbage stuffed with crab meat, served with a soy ginger dipping sauce and sweet Thai chili sauce KUNG PAO SHRIMP 13 Crispy fried with a soy and hot pepper kung pao glaze, diced red onions and green sweet peppers EGGPLANT MEDALLIONS WITH CRAB MEAT 15 Lightly fried with sautéed jumbo lump crab meat, garlic brown meuniere sauce and hollandaise JUMBO LUMP CRAB CAKE 15 Jumbo lump crab cake, pan roasted, placed on corn and scallion griddle cakes, with bright lemon aioli and organic baby arugula Salads PROSCIUTTO WRAPPED CAESAR 9 Crisp, whole leaves of romaine gently tossed in house-made caesar, wrapped in prosciutto with eggplant croutons, hand-shaved parmesan HOUSE SALAD 9 Boston Bibb lettuce, Kumato tomatoes, Vidalia onions, carrots, cucumber, purple cabbage, feta cheese with cilantro and sundried tomato vinaigrette ROMAINE WEDGE 9 Diced red onion and tomato, applewood smoked bacon, and crumbled Maytag blue cheese dressing CAPRESE 10 House-made mozzarella, vine ripe tomatoes, fresh basil, and balsamic vinaigrette WARM SPINACH SALAD 10 Fresh baby spinach, boiled egg, and roasted sweet peppers mixed with finely chopped bacon and warm pancetta and mushroom vinaigrette
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EntreesPEPPER CRUSTED YELLOWFIN TUNA 34 Black pepper crusted sushi-grade tuna steak, seared rare with braised baby spinach, soy ginger sauce FRESH CATCH OF THE DAY (Market Price) CHEFS CREATION OF THE DAY (Market Price) GROUPER VINCE 32 Pecan flour crusted local grouper, oven roasted, crispy mashed potato cake, honey worcestershire sauce and chives SHRIMP AND GRITS 27 Smoked gouda and red bell pepper grits with jumbo shrimp, sautéed in brown ale, tasso, rosemary and butter SEAFOOD PASTA “ROCKEFELLER” 29 Campanelle pasta, jumbo shrimp and scallops, pancetta, spinach and pernod in a rich cream sauce with hand shaved parmesan ROASTED FRENCH SPLIT CHICKEN BREAST 28 White bean and thyme cassoulet, sautéed spinach and roasted shallot demi glace NEW ZEALAND VENISON 36 8 oz. filet, skillet roasted, sweet potato gratin, red wine basil and tomato reduction, tobacco onions STEAK PETITE FILET, 6 oz. center cut 38 BEACH WALK CUT, 8 oz. center cut 42 Chargrilled, garlic mashed potatoes and grilled asparagus RIBEYE CAP 36 Chargrilled, served with garlic mashed potatoes, baby carrots, natural jus TWIN MAINE LOBSTER TAILS 54 Two 7 oz. roasted lobster tails, fingerling potatoes, grilled asparagus and drawn butter SIDES 5 Grilled Asparagus, Roasted Brussel Sprouts, Garlic Spinach Baby Snip Carrots, Mashed Potatoes Add-on Sauteed Jumbo Lump Crab Meat 10 Add-on Lobster Tail, Roasted 26 |