Seafood Chowder Cup 6. Bowl 7.
(Shrimp, Crab, Clams, Potatoes & Sherry Cream)
Classic French Onion Cup 5. Crock 6.
(Caramelized onion, rich broth, rusk, melted Swiss & provolone)
Southwest Chicken Egg Rolls 8.
(chicken, black beans, corn, seasonings, chipotle dipping sauce)
Warm Artichoke Spinach Dip 9.
(served with crispy corn tortillas)
(Add chicken 4. salmon 6. or three shrimp 8.)
Mixed greens, crisp granny smith apples, craisins, pecans, and crumbled bleu cheese, balsamic dressing 10.
With purple onion, tomato wedges, bleu cheese, & shaved apple-wood bacon, buttermilk ranch 9.
(Add chicken 4. salmon 6 or three shrimp 8.)
Baby greens, red peppers, toasted coconut, cashews, carrots, cucumbers, edamame beans, and shaved corn strips, with a spicy Thai dressing 11.
Add side Caesar or House Salad to any Entrée 4. (Balsamic, Ranch, Bleu Cheese, Chipotle Honey, Italian, O&V)
All selections served with Cornbread Boule & Honey Butter;
Bourbon Street Pasta
Lobster, shrimp, sausage, asparagus, banana and red peppers in a Cajun Newburg sauce over angel hair 20.
Carolina Trout Almandine
Sautéed in olive oil, lemon, white wine, parsley, and almonds on a bed spaghetti squash and vegetables 18.
Cellentani ala Bolognese
Veal, pork, beef, vegetables, tomatoes, herbs, and a touch of cream over corkscrew pasta 17.
Potato Crusted Grouper
Filet baked in shredded potatoes, finished in a scallion lemon sauce, seared tomatoes, and sautéed spinach 24.
Chef made Garden “Meatballs”
Vegetables, potatoes, & Tofu topped in marinara sauce with parmesan over spaghetti squash, baby spinach 14.
salmon 6. or three shrimp 8.
Spaghetti Squash Nest
Sautéed artichokes, broccoli, spinach, tomatoes, and toasted pine nuts in garlic basil olive oil over squash 15. (may sub Capellini for squash) add grilled chicken 4.
Fresh Sides: Broccolini, Rice Pilaf, Spaghetti Squash,
Mashed Potatoes, Baked Potato, or Sautéed Spinach 4. Corkscrew or Angel hair pasta w/marinara 6.
All selections served with Cornbread Boule & Honey Butter; Add side Caesar or House Salad to any Entrée 4. (Balsamic, Ranch, Bleu Cheese, Chipotle Honey, Italian, O&V)
Lemon Chicken Piccata
Boneless cutlets lightly floured then sautéed in olive oil, finished in a lemon caper parsley sauce, broccolini & spaghetti squash 16.
Old School Marsala
Pan-seared chicken filets deglazed in sweet wine touched off in demi sauce with mushrooms, Idaho mashed potatoes, asparagus 17.
Breaded sautéed breast with marinara, fresh mozzarella, & parmesan cheese over angel hair, topped with sautéed spinach 16.
Herb & garlic flame grilled breasts topped with buffalo mozzarella, tomato, parmesan, & balsamic glaze, broccolini 15.
spinach & lemon sauce over brown rice pilaf 17.
Flame-grilled filets layered with sautéed baby
White delicate filet dipped in egg batter then sautéed in olive oil with lemon, white wine, and a touch of cream, rice pilaf & asparagus 18.
Two Cakes 23. One Cake 17.
Carolina Crab Cakes
Jumbo lump crab cakes topped in our Cajun remoulade sauce, brown rice pilaf, sautéed spinach
(or one Beef tenderloin steak) 17.
Twin char-broiled 3-4 oz. tenderloin steaks topped with a mushroom wine sauce, asparagus, baked potato 29.
Twin 3 ounce cut medallions char-broiled then finished in a demi sauce over Idaho mashed potato, broccolini 17.
Pan fried breaded veal cutlets, topped with a touch of demi and sauerkraut, baked potato, and grilled asparagus 22.
Home-made with ground veal, beef, onions, peppers, and fresh herbs. Seared then finished in a lyonnaise demi sauce, Idaho mashed, broccolini 16.