Filet Mignon

Island grille's signature filet mignon topped with sundried tomatoes, feta cheese, bacon, and basil. Finished with a roasted red pepper cream sauce. Served over potatoes and chefs' vegetables.

Shrimp and Scallop Grits

Seared jumbo shrimp and sea scallops with slap bacon. Cremini mushrooms and baby spinach in a lemon butter sauce over omg smoked gouda grits.

Crabcake Duo

Two of our almost famous jumbo lump crab cakes with roasted leek risotto, and sautéed asparagus. Smoked aioli and lemon.

Seafood Trio

Sea scallops, jumbo shrimp, and a petite cut of our fresh catch fish sautéed in a parmesan cream sauce with roma tomatoes, spinach, and fresh basil. Served over linguine pasta.

Poulet Rouge

Sage butter-roasted Joyce farms poulet rouge. Served with chef's potato and chef's vegetables.

Pork Chop

Lady Edison double-cut juniper brined and chargrilled. Topped with a cranberry compote and served with Carolina gold risotto and caramelized butternut squash.

Chef's Potatoes

Chefs Veggie

Cheese Grits

Kraft Mac and Cheese

Kraft Mac and Cheese

Jumbo Shrimp

Crab Dip

Our signature five cheese blend with artichoke hearts. Fresh red peppers. Herbs and blue crab. Served with warm flatbread.

Crab Cake

One almost famous jumbo lump crab cake with frisee salad, lemon wedge, and lemon brown butter aioli.

Siano Burrata

Fresh from charoite. NC with mixed greens, sliced aged ham, roasted heirloom tomatoes, and balsamic glaze.

Chorizo-Lime Clams

Regional littleneck clams, steamed in a chorizo-lime broth. Served with tossed ciabatta bread.

Ciabatta Bread

Loaf of toasted ciabatta bread with whipped roasted garlic butter.