| APPETIZERS |
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| Click Here to download our appetizer menu |
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Fried Calamari...Seasoned with lemon pepper, deep fried, and served with marinara sauce.
Shrimp Cocktail...Served with cocktail sauce and lemon.
Escargot Puff...Pinot Noir sauce, wild mushrooms, tomatoes and feta cheese.
Steamed Clams...Fresh steamed littlenecks, basted in a garlic, butter, and white wine broth
Fresh Bread Bruschetta...Mozzarella cheese, tomatoes and pesto
Grilled Shrimp...Marinated
grilled shrimp, served with chef's whipped potatoes, roasted
pine-nuts,fresh bell peppers and topped with lemon beurre blanc.
Crab Cake...4oz jumbo lump crab cake, pan seared and served with a sweet chili lime tartar sauce.
Smoked Salmon...Fresh,
in house hickory smoked Atlantic Salmon, served cold with horseradish
whipped herb-cream cheese, toast points, capers and shallots.
Steamed Shrimp...Peel and eat…hot or cold.
Garlic Bread Basket |
8.99
8.99
6.99
10.99
½ lb - 9.99
1 lb - 17.99
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4.99
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| ENTREES |
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| Click Here to download our entree menu |
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Almond Crusted Mahi-Mahi
Fresh
Mahi filets, encrusted with lemon-seasoned almonds, grilled and topped
with a light red wine demi glace. Served with rice and vegetables.
Wine Suggestion: Hugues Beaulieu Picpoul de Pinet |
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Chargrilled Salmon
Fresh Atlantic salmon topped with a tangy honey-mustard sauce, served with baked potato and vegetable.
Wine Suggestion: Louis Jadot Pinot Noir |
20.99
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Peppered Mahi-Mahi
Chargrilled, peppercorn seasoned Mahi filets, served over a bed of lemon grass essence
infused vegetables, potatoes, and topped with fried julienne leeks.
Wine Suggestion: Hugel Gentil |
23.99
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Fresh Broiled Sea Scallops
Lightly breaded jumbo scallops, broiled in garlic butter and sherry.
Served over sautéed mushrooms, and topped with lemon beurre blanc.
Served with rice and vegetables.
Wine Suggestion: Rodney Strong Chardonnay |
24.99
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Seafood Medley
An array of fresh broiled seafood consisting of seasoned shrimp,
scallops, local fish filets, an oyster Savannah, and an oyster
Rockefeller, topped with a light red wine demi glace. Served with rice
and vegetables.
Wine Suggestion: Robert Mondavi Fumé Blanc |
22.99
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Shrimp and Scallop Pasta
Fresh steamed shrimp and scallops, served over julienne vegetables and
Penne pasta,topped with your choice of Marinara or Alfredo sauce.
Wine Suggestion: Da Vinci Chianti
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Crabcake Dinner
Two - quarter pound lump crabcakes, pan seared, served with a sweet
chili lime tartersauce, chef's mashed potatoes, and sautéed corn,
mushrooms, onions, and tomatoes.
Wine Suggestion: Willamette Pinot Gris
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Chargrilled Chicken Breast
Large seasoned breast of chicken, grilled and topped with a creamy mushroom and
peppercorn sauce, served with rice and vegetables.
Wine Suggestion: Bouchaine Pinot Noir
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17.99
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Fried Seafood Dinner
Fried Shrimp, Flounder, or Oysters. Choose one, two, or a combination
all three! Our fried seafood is lightly dusted with wheat and yellow
corn flour, cooked to a golden brown in pure Soybean Oil and served
with french fries and coleslaw.
Wine Suggestion: Riondo Prosecco Sparkling |
21.99
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Petite Filet
Seasoned 6 oz. filet mignon, béarnaise sauce, baked potato and vegetables.
Wine Suggestion: Columbia Crest Merlot
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Filet Mignon
10 oz. seasoned filet mignon, topped with sautéed onions, wild
mushrooms and served with béarnaise sauce, baked potato and vegetables.
Wine Suggestion: Franciscan Cabernet Sauvignon
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32.99
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Ribeye
Chargrilled 18 oz. blackened ribeye served with sautéed onions,baked potato and vegetables.
Wine Suggestion: Murphy-Goode Liar's Dice Zinfandel
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31.99
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Maine Lobster
1 ½-pound steamed Maine lobster served with baked potato and corn on the cob.
Wine Suggestion: Sonoma-Cutrer Chardonnay
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Market price
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Surf and Turf
A chargrilled 6 oz. seasoned filet, and a 1½-pound steamed Maine
lobster, served with baked potato, corn on the cob, and drawn butter.
Wine Suggestion: Bogle Petite Syrah |
Market price
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Add an Oscar Topping: Top your Steak, Chicken or any entrée with asparagus spears, crabmeat, and béarnaise
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8.50
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| Build your own combo. Add a side order of grilled Scallops, or Shrimp to any entrée |
8.50
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| Add a 4oz jumbo lump crabcake |
9.50
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| CHEF'S SPECIALTY DESSERTS |
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Hot Apple Delight
Fresh apples, walnuts and raisins simmered with cinnamon, wrapped in a
thin, flaky pastry, dusted with sugar. Served hot with vanilla ice
cream in an almond tuile, créme anglaise and fresh berries.
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5.50
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Cheesecake
Classic New York style cheesecake, made from scratch.
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5.50
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Chocolate Fantasia
A mountain of sweets surrounded by a chocolate moat! A chocolate chip
cookie and vanilla ice cream are coated with whipped cream, served
surrounded with hot semi-sweet chocolate and toasted almonds. |
5.50
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Créme Brulee
A rich vanilla custard baked with semi-sweet Swiss chocolate, then
topped with a crispy layer of caramelized sugar. A simple twist to this
classic favorite.
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5.50
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Marscapone Soufflé
Italian cream cheese, whipped with meringue, served in an almond tuile with raspberry sauce.
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5.50
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Key Lime Pie
Classic favorite from Florida. |
5.50
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Hilton Head Ice Cream & Sorbet
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5.50
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18% gratuity will be added to parties of SIX or more. $5 split plate charge
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