Grilled and finished with a sweet horseradish mustard sauce
Chilled wild caught jumbo shrimp with bloody mary cocktail sauce
Pan seared finished with cilantro chili lime remoulade
Rockefeller topped with bacon, spinach and hollandaise. Savannah topped with shrimp, crab, scallops, bacon and cheddar cheese
Char grilled pimento cheese spread
North American coast cold water oysters. Market Price
Oysters topped with shrimp, bacon, crab, scallops, and cheddar cheese
Oysters topped with bacon, spinach and hollandaise
Braised filet mignon and mushroom duxelle in a delicate puff pastry over an herb demi glace
With banana peppers and marinara
Lightly fried lobster served with Asian chili sauce
Tomatoes, onions, cucumbers, carrots, and seasoned toasted flatbread on a bed of mixed greens with your choice of dressing
Hearts of romaine with shaved parmesan regiano and toasted croutons
Warm Goat Cheese with Julienned Pears, Candied Walnuts, and Honey Mustard and raspberry coulis on a bed of mixed greens
Applewood Smoked Bacon, Tomatoes, Red Onion, Hardboiled Egg, Mushrooms, and Smoked Cheddar on a bed of spinach with a warm bacon vinaigrette
Crisp iceberg lettuce with tomatoes, crumbled gorgonzola, chopped bacon and finished with peppercorn ranch
Choice of parmesan peppercorn dressing or raspberry vinaigrette
Chef's daily selection
Beer battered flounder fried golden brown and served with French fries and coleslaw
Pecan ginger crusted mahi grilled and served with rice and vegetable du jour served with a honey mustard sauce
Sauteed shrimp with andouille sausage gravy, fried cheddar grits, grape tomatoes and scallions
Breaded pan fried veal cutlet with capers served with whipped Yukon Gold potatoes and vegetable du jour finished with a red wine demi glace
Scallops, shrimp and white fish simmered in a rich sherry cream sauce with celery, carrots, onions and mushrooms, topped with a puff pastry
Chef's fresh catch, shrimp, sea scallops and mini crab cake with rice and vegetable du jour served with a side of beurre blanc
Breaded center cut pork chop fried golden brown and served with whipped potatoes, vegetable du jour and an apple bourbon barbecue sauce
Grilled salmon with baked potato and vegetable du jour finished with a hollandaise sauce
Crab stuffed flounder served with rice and vegetable du jour finished with a lobster cream sauce
Buttermilk fried chicken served with rice and vegetable du jour, finished with a Knob Creek smoked maple and green peppercorn sauce
Braised filet mignon and mushroom duxelle baked in a delicate puff pastry over an herb demi glace with mashed potatoes and vegetable du jour
Shrimp stuffed with scallops and jumbo lump crab, served with rice and vegetable du jour, finished with a lobster cream sauce
Topped with lump crab meat, served with whipped potatoes and asparagus, finished with hollandaise sauce
Two crab cakes served with whipped Yukon Gold potatoes and vegetable du jour finished with a cilantro chili lime remoulade
Flounder, scallops, shrimp, and oysters.Served with ranch steak fries and coleslaw
Breaded pan fried veal cutlet with capers served with ranch steak fries and vegetable du jour finished with a red wine demi glace
16 oz center cut strip grilled and served over a bed of ranch fries, onion straws, and asparagus. Finished with a maple green peppercorn sauce
10 oz lobster tail and 8oz center cut filet served with baked potato and asparagus
Pecan ginger magi grilled, served with rice and vegetable du jour finished with a honey mustard sauce
Lightly breaded jumbo scallops broiled in garlic butter and sherry. Served with sauteed spinach and parmesan risotto topped with lemon buerre blanc
Sauteed shrimp with andouille sausage gravy, fried cheddar grits and vegetable du jour
Ashley Farms roasted chicken served with applewood smoked cheddar and bacon stone ground grits and vegetable du jour finished with a Knob Creek smoked maple and green peppercorn sauce
Center cut filet, grilled and served with whipped Yukon gold potatoes and asparagus. Topped with Madeira mushrooms and finished with a red wine demi glace
10 oz lobster tail broiled with garlic butter served with baked potato, vegetable du jour and drawn butter
Sesame encrusted Ahi Tuna served with a lime scented jasmine rice cake, tempura green beans and finish with a sriracha aoili sauce
Layers of French bread and raisins baked into a custard-like dessert and topped with apricot glaze. Served with vanilla Pino Gelato in an almond tuile
Oreo Cookie crust with a warm chocolate sauce
Over homemade crepes with toasted almonds and vanilla ice cream
Bordeaux, France
Carneros, California
S.E. Australia
Austria
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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