Redfish Hal

Blackened North Carolina redfish with jumbo lump crabmeat and green onions. Served with baked asiago cheese grits and creole meuniere sauce.

Shrimp Scampi

Served on Cappellini with grape tomatoes, artichoke hearts, green onions, and feta cheese with white wine and lemon garlic butter.

Filet Mignon

Served with apple cider onion rings, grilled asparagus, and double stuffed Yukon gold potato with bordelaise sauce.

Trout Almandine

Grilled mountain trout with toasted almonds in lemon sage brown butter. Served on a corn cake with grilled romaine crowns.

Cheeseburger

Served with grilled red onion, smoked bacon, white cheddar cheese, lettuce, and tomato on a toasted brioche bun with dill pickles and french fries.

Chicken Scallopini

Served with lemon caper butter on linguini carbonara.

Fried Seafood Platter

Shrimp, oysters, and catfish. Served with a poppyseed slaw, french fries hush puppies, and dot's tartar sauce.

Fried Shrimp

Served with lettuce, tomato, and dill pickles on french bread with dot's tartar sauce and french fries.

Fried Oyster Po Boy

Served with lettuce, tomato, and dill pickles on french bread with dot's tartar sauce and french fries.

Steak Frites

Carved prime NY strip with truffled pomme fries and creamed spinach.

Keylime

Chocolate Toffee Mousse

Topped with whipped cream.

New Orleans Bread Pudding

Served warm and topped with whipped cream.

Amaretto Freeze

Amaretto milkshake with toasted almonds and topped with whipped cream.

Barbecued Wild Gulf Shrimp

Served with baked asiago cheese grits.

White Cornmeal Fried Oysters

Served on baby spinach with shaved red onion, smoked bacon, crushed egg, and red Roquefort dressing.

Iceberg Lettuce Wedge

Served with smoked bacon, crushed egg, blue cheese, and a spicy comeback dressing.

Beet Salad

Served with red and golden beets, candied walnuts, oranges, shaved red onion, bleu cheese, and lemon vinaigrette.

Summer Tomato Salad

Gene's heirloom tomatoes, fresh mozzarella, basil, smoked bacon, fried okra, succotash, sliced Vidalia onion, cornbread, and balsamic vinaigrette.

Fried Crawfish Étouffée

Served on Carolina gold rice.