| Soup of The Day |
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| Specials of The Day |
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| Lobster Bisque |
$11.00 |
rich and decadent |
| House Salad |
$6.00 |
with fresh organic vegetables and balsamic vinaigrette |
| Signature Passion Salad |
$9.00 |
baby greens with sun-dried berries, candied pecans, warm local goat cheese and a passion fruit vinaigrette |
| Caesar Salad "" Tijuana Style"" |
$7.00 |
with garlic focaccia croutons & shaved romano |
| Carolina "" Shepherd's Salad"" of Warm North Carolina Goat Lady Dairy Goat's Milk Camembert |
$10.00 |
with curly endive, country ham lardoons and red wine vinaigrette |
| Duck Leg Confit |
$10.00 |
with homemade alsatian kraut with shaved apple, juniper berries and verjus |
| Parmesan Crusted Fried Oyster Salad |
$12.00 |
with baby lettuces, shaved vidalia onion and lemon caper vinaigrette |
| Quail |
$10.00 |
stuffed with cornbread, dried cranberries, sausage and fresh sage with fresh cape cranberry stew |
| Pappardelle Pasta |
$8.00 |
with brazilian style ""abobora"" butternut squash and shredded chicken |
| Georges Bank Jumbo Sea Scallops |
$11.00 |
grilled with sweet pepper moqueca sauce and farofa |
| "" Charleston Style"" Lump Crab Cake |
$12.00 |
with grain mustard sauce & lemon greens |
| Chinese Spiced Foie Gras |
$17.00 |
with caramelized pineapple and star anise sponge cake |
| Breast of Free Range Chicken |
$19.00 |
stuffed with smoked apples, dried prunes, pine nuts, gorgonzola cheese and served with a port wine sauce |
| Cedar Plank Roasted Tilapia |
$21.00 |
with carolina shrimp, ""old bay"" butter sauce and lemon |
| Swordfish India House |
$26.00 |
nantucket's famous nut crusted & wood roasted swordfish with zinger glaze and lemon-thyme butter |
| Wild Salmon Filet ""Argentine Style"" Wood |
$22.00 |
with orange chimichurri & balsamic |
| Tournedos of Beef Filet "" Au Poivre"" |
$28.00 |
with green peppercorn brandy sauce and goat cheese potatoes |
| Wood Roasted New York Strip Steak |
$28.00 |
with aged sherry vinegar sauce served with a stuffed pesto tomato |
| Grilled Angus Filet of Beef |
$29.00 |
with roasted garlic butter, balsamic syrup and scalloped potatoes |
| Venison Tenderloin |
$35.00 |
wood roasted with a coffee crust & served with red wine syrup and a savory carolina sweet potato pie |
| Veal Medallions |
$26.00 |
stuffed with blue crab paneed in lemon parsley jus with pappardelle pasta |
| Wood roasted Pork Tenderloin |
$22.00 |
with ancho chili & local wildflower honey glaze served with sun dried cherry zinfandel sauce |
| Shrimp Xim Xim |
$23.00 |
jumbo shrimp in a spicy brazilian coconut stew with toasted cashews, rice and farofa |
| Vegetarian Creation of The Evening |
$15.00 |
the freshest seasonal vegetables served grilled or over pasta |
| Triple Fudge Brownie |
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with coconut sherbet and strawberry compote |
| Caramelized Banana Pudding Trifle |
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with southern praline |
| New York Style Vanilla Bean Cheesecake |
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with fresh strawberries in Vander mint |
| Vanilla Bean Creme Brulee |
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with fresh seasonal berries |
| Flourless Chocolate Mousse Cake |
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served with fresh raspberries and chantilly cream |
| Warm Southern Blueberry Rum Cake |
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with fresh peach ice cream |
| Passion Fruit & Basil Sorbet |
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| Blood Orange Creamsicle Sherbet |
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| Vanilla Bean Ice Cream |
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| Chocolate Ice Cream |
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