Blue - Columbia, SC

thick cut green tomato crescents coated in panko bread crumbs, served with balsamic reduction and a side of chipotle mayonnaise

five miniature belgian waffles with pieces of a fried, fresh all white meat chicken breast, topped with maple syrup and powdered sugar

miniature stone ground grit cakes topped with gulf shrimp and a tasso creme sauce

lightly battered gulf shrimp paired with a sweet remoulade

hand made meatballs topped with chef’s marinara sauce and goat cheese

lobster and macaroni in an aged smoked gouda cheese sauce topped with grated parmesan cheese and panko bread crumbs

five pan seared sea scallops, served with balsamic reduction on a bed of fire roasted corn and peppers

4oz filet mignon, fire roasted corn and pepper, served with mixed vegetables, and mashed baby red potatoes topped with a demi-glaze

iceberg lettuce wedge covered with bacon bits, bleu cheese, corn, tomatoes and ranch dressing

buffalo mozzarella cheese, roma tomatoes with basil and balsamic reduction

freshly chopped salad mix tossed with avocado, bacon bits, chicken, colby jack cheese, egg, tomato, red onion and ranch dressing. topped with balsamic reduction and bleu cheese

tomato, cucumber, feta, onion, bell pepper, vinegar and oil.

a delicious blend of sweet and spicy peppers, shredded lump crab meat and creamy cheese sauce served with toast points

aged smoked gouda, white cheddar, and colby jack with roasted red pepper, served with toast points

when available

chunks of fresh tomatoes, bell peppers, cilantro, jalapenos, and onions, served with tortilla chips

vibrant spinach leaves and diced artichoke hearts mixed with a flavorful blend of cheeses served with pita points

filet mignon served with gorgonzola and green tomato relish on toasted pita points

four ounces of marinated calamari fried to golden perfection served with the chef’s marinara sauce

sauteed filet mignon bites in garlic butter with minced shallot and tomato served with two toast points

maryland mini-crab cakes served with sweet remoulade

two flame broiled ground black angus sliders. topped with your choice of colby jack or bleu cheese, served with a side of onion strings

chef’s pimento cheese cream sauce poured over fresh cut fries

five jumbo wingettes covered in a garlic parmesan sauce served with celery and ranch

sauteed asparagus, cauliflower, grilled zucchini, grilled squash, and bell peppers

your choice of grilled chicken or seasoned filet, spring mix, diced roma tomatoes, and feta cheese drizzled with a cider vinaigrette in a pita

half-pound angus patty topped with tomato, spring lettuce, chipotle mayo and your choice of bleu or colby jack cheese. served with onion rings or seasoned fries

half pound angus beef patty, topped with pimento cheese and a maryland crab cake patty. served with mixed greens, tomatoes, and chef’s pimento cheese fries

your choice of grilled or blackened chicken. served with rice pilaf and the chef’s mixed vegetables

pan seared andouille sausage and sweet peppers in a decadent meat sauce topped with melted mozzarella cheese

16 ounces of hand-carved, perfectly marbled ribeye grilled and topped with garlic compound butter, served with mashed baby red potatoes and the chef’s mixed vegetables

8 ounces of hand-cut tender filet topped with garlic, mushrooms, and shallots in a cabernet reduction served with mashed baby red potatoes and mixed vegetables

large maryland crab cakes on a bed of fire roasted corn and peppers served with sweet remoulade

butterflied chicken breast served on a bed of baby red mashed potatoes and covered in a mushroom cream sauce. paired with chef’s mixed vegetables

linguini with a fresh made sweet marinara served with homemade meatballs

farfalle tossed in fresh basil pesto cream sauce with mushrooms and chicken breast

grilled chicken breast on a bed of linguine tossed in a creamy alfredo sauce

warm triple chocolate brownie topped with vanilla ice cream drizzled in chocolate syrup and sprinkled with powdered sugar

delicious pound cake vanilla ice cream sandwich fried in a graham cracker walnut tempura batter topped with triple berry reduction, vanilla whipped cream, cinnamon and sugar

yogurt, diced granny smith apples, and red grapes topped with walnuts served in a martini glass