First Flavors

Harvest Bruschetta

Seasonal vegetables, balsamic vinegar, fried goat cheese, toast points.  8

Crab Dip

Lump crabmeat and baby shrimp combined with parmesan cheese, herbs and spices served hot and paired with grilled pita wedges. 9

Sesame Seared Tuna

Sesame seared ahi tuna, hoisin glaze, Cucumber Slaw, pickled ginger, wasabi.  12   Ask about our Entrée portion of this dish.  24

Bacon Wrapped Scallops

Applewood smoked bacon, u-10 Diver Scallops, red pepper coulis, reduced balsamic vinegar.  12

Spinach & Artichoke Dip

Baby spinach, artichoke hearts, cream cheese, toasted and sliced baguette 8

Shrimp Pot Stickers

Shrimp combined with Asian flavors, steamed wontons and roasted tomato dipping sauce.  8

Soups and Salads

All soups and salads are served with warm bread

Soup du Jour

Ask your server about our homemade soup of the day

Bowl 5 | Cup 3

Fifty Fifty Caesar Salad

Crisp Romaine lettuce tossed in our homemade Caesar dressing, with roma tomatoes, cucumbers, Parmesan cheese and freshly baked croutons.  Entree 7 | Regular 5

Autumn Spinach Salad

Fresh Baby Spinach, Candied Walnuts, sweet potatoes, sliced apples, gorgonzola cheese, & a warm bacon-dijon vinaigrette   Entree 7 | Regular 5

Pear & Maple Salad

Mixed greens, sliced pears, red onions, dried cranberries, goat cheese, maple- balsamic vinaigrette.   Entree 7 | Regular 5

Greek Cucumber and Tomato Chop Salad

Chopped cucumbers, tomatoes, red onions and Kalamata olives, tossed in a red wine vinaigrette, served over a bed of Romaine and topped with feta cheese. Entree 7 | Regular 5

Extras

Add grilled chicken…4… shrimp…7… crab cake…7… tuna…8

Dressings

Italian, Thousand Island, Ranch, Fat Free Ranch, Parmesan Pepper, Bleu Cheese, Asian Ginger, Honey Mustard, Citrus Basalmic, Raspberry and Mango vinaigrette

The Entrees

All entrees are served with a house salad and warm bread

Grilled Double-Cut Pork Chop

Sweet potato puree, 3 apple salad, cider vinegar bbq sauce. 18

Pecan Encrusted Chicken

Pecan encrusted chicken breast, goat cheese risotto, Haricot verts, honey-bourbon glaze.  17

Lobster Pasta

Maine lobster meat, asparagus tips, green peas, sliced prosciutto, lemon garlic cream sauce.  20

Parmesan Encrusted Sea Bass

Rice pilaf, asparagus, citrus ginger glaze.  26

Grilled Angus Ribeye

Seasoned potato gratin, sautéed vegetable medley, molasses & bacon compound butter.  25

Braised Painted Hills Short Rib

Braised short rib, creamy polenta, sautéed spinach, smoky red wine sauce.  24

Asian Style Shrimp

Sautéed Gulf shrimp, buttered asparagus, wild mushroom risotto, spicy Asian sauce.  18

Crab Stuffed Flounder

Flounder filets with crab meat stuffing, rice pilaf, roasted tomatoes & shallots, hollandaise sauce.  20

Chicken Marsala

breaded chicken breast, mushrooms, shallots, garlic mashed potatoes, broccolini, marsala pan sauce. 17

Seared Jumbo Lump Blue Crab Cakes

Sweet corn and grape tomato risotto, asparagus, spicy aioli.nbsp;23

Roasted Filet Mignon

Roasted 8oz filet mignon, garlic mashed potatoes, haricot verts, rosemary demi glace, melted brie cheese, caramelized onions.  26

20% Gratuity Will Be added to Party’s of 6 or more. Five dollar charge for split plates. Reservations are encouraged.

Desserts

Bananas Foster

Freshly sliced bananas paired with vanilla bean ice cream, and home made caramel-banana sauce and accented with cinnamon.  8

Molten Chocolate Cake

Vanilla Crème Anglaise, almond Lace Tuile. 8

Chocolate Brownie Cake A la Mode

Warm chocolate brownie with a scoop of vanilla ice cream. 6

Crème Brûlée

French style custard made in our kitchen with eggs, sugar, & vanilla. Caramelized to order with raw cane sugar. 6

Sorbet & Fresh Fruit

Ask your server about this week’s sorbet flavor. Served in a Martini Glass with fresh fruit. 8

Strawberry Cheesecake

Fresh strawberry cheesecake imported from Selma, NC.  8