CHARCUTERIE

Chef’s choice of cured meats and cheeses

SMOKED SALMON AND PEPPER DIP

Atlantic Salmon, cream cheese, peppers, crostini

CRAB RANGOON

Crab, cream cheese, house-dipping sauce

FRIED COLLARD GREENS

House hot sauce and Cotija cheese

BOB’S COBB SALAD

Pickled Romaine, ham, egg, corn, onion, Cotija cheese, roasted tomato vinaigrette, croutons

GRILLED CAESAR

Romaine, croutons, parmesan, Caesar dressing

FILET

8oz Certified Angus Beef

PRIME RIBEYE

14oz Prime Ribeye

BONE-IN PORKCHOP

10oz Jalapeño brined chop with Asian apple BBQ sauce

FRESH SALMON

6oz blackened Atlantic salmon filet with basil lime Aioli

CHICKEN MAC AND CHEESE

Fried or grilled chicken on mushroom, bacon, white Cheddar, Gruyere, and Gouda cheese mac

SHRIMP AND GRITS

Homemade cheese grits, crab cake fritter, Andouille sausage in a Cajun cream sauce

WATERFOWL

8oz pan seared Canadian Duck breast topped with house Jezebel sauce and candied duck bacon

Tomato Risotto

Rice Grits

Skillet Corn

Green Beans

Potato Hash

Bourbon Glazed Carrots

Mac & Cheese

EGGS BENEDICT

English muffin with sliced ham and poached eggs topped with hollandaise

CRAB CAKE BENEDICT

crab cakes with poached eggs topped with hollandaise

BREAKFAST PLATE

Eggs (your way), choice of protein, (bacon, ham, or sausage), and a choice of side.

BUILD YOUR OWN!

All omelettes served with one choice of side.

CROQUE SEÑORITA

Benton’s country ham, salsa roja, queso fresco, and a fried egg.

FRENCH TOAST

French bread coated in a spiced custard plated with powdered sugar.

CHICKEN AND A PANCAKE

Finished with chili-infused honey.

STEAK AND EGGS

7 oz of ribeye, eggs (your way), and choice of side.