| UP-down Prince Edward Island Mussels |
$10.00 |
white wine, garlic, shallots, tasso ham and fresh herbs |
| Crab Two Times |
$13.00 |
crispy soft-shell, lump crab cake with whole mustard sauce and red pepper gastric |
| Open Face Steak Brochettes |
$9.00 |
sliced ribeye with mustard aioli, marble rye toast and fresh horseradish slaw |
| Seared Scallops with Sweet Summer Corn |
$12.00 |
roasted corn maque choux, corn cream soup and corn foam |
| Crispy Calamari and Rock Shrimp Salad |
$11.00 |
roasted red peppers, banana peppers, corn, frisee and tomato vinaigrette |
| Southern Style Caesar |
$6.00 |
red and green baby romaine and corn meal croutons |
| Spring Salad |
$7.00 |
spinach, arugula, fresh herbs, bacon lardons, peas, shaved fennel and herb mustard vinaigrette |
| Classic Wedge's Salad |
$7.00 |
maytag blue cheese, tomatoes, kalamata olives, crispy buttermilk bermuda onions |
| Florida Blue Crab Chowder |
$7.00 |
|
| Vidalia Onion Cream |
$6.00 |
|
| Gazpacho Wild Striped Base |
$25.00 |
florida heirloom tomatoes, roasted garlic bread pudding and gazpacho consomme |
| Lamb Shank Osso Bucco |
$29.00 |
collard greens, wax beans, roasted mushrooms and smoked tomato ragout |
| Creek Stone Farms Strip Loin |
$29.00 |
five cheese pasta, roasted corn and arugula salad |
| Cracklin Ham Crusted Corvina |
$27.00 |
coastal shrimp grits, tomato vinaigrette and collard greens |
| Free Range Chicken and Dumplings |
$26.00 |
chive gnocchi, green and white asparagus, velvet pioppini and french horn mushrooms |
| Cast Iron Delmonico |
$29.00 |
yukon gold potato, three onion and short rib hash with garlicky collard greens |
| Pan Seared Pompano |
$27.00 |
peeky-toe crab panzanella salad and roasted red and yellow beets |
| Adair's Cheese Course |
$18.00 - $12.00 |
maytag blue, bel pease, winchester aged gouda, cypress cove purple haze, port salute and manchego |
