| Pork Belly |
|
Slowly braised in duck fat with a homemade peach bbq glaze and sweet corn pone |
| Carpaccio |
|
Shaved parmesan reggiano, mustard cream, red onion, salt and pepper |
| Fried Green Tomatoes |
|
Macademia nut encrusted, crab imperial, buerre blanc |
| Fresh Scallops |
|
Applewood smoked bacon wrapped large scallops, toasted coconut cashew salsa, thai hoisin glaze |
| House Smoked Fish |
|
House brined and smoked tuna, caper-dill remoulade, crackers and all the fixin's |
| Local Oysters |
|
Served rockefeller style or on the 1/2 shell with the house made cocktail sauce |
| Crab Claws |
|
Fresh, large crab claws, old bay seasoned, served with moutarde sauce |
| Arugula Salad |
|
With roasted red and gold beets, lemon dijon vinaigrette, stilton blue cheese crumbles, candied walnuts |
| Hail Julius' Caesar |
|
Broken hearts of romaine tossed i nour house made dressing, toasted pine nuts, home made croutons, grated asiageo cheese and a dusting of parmesan cheese |
| Red Oak Wedge |
|
Organic red oak lettuce, house made blue cheese dressing, preppered bacon, grape tomatoes, candied walnuts, raisins, blue cheese crumbles |
| S.O.D. |
|
Soup of the day |
| Cream of Soft Shell Crab soup |
|
Fried smith island softy and lump crab |
| Lemon Chicken |
|
Hand pounded thin cutlets of free range chicken breast, sauteed with a sauce of white wine, fresh squeezed lemon juice and butter, rice pilaf and vegetables |
| Salmon Rockefeller |
|
Wok-seared salmon filet topped with classic rockefeller, craisin-scented jasmine rice and fresh vegetables |
| Coconut Shrimp Dinner |
|
Coconut and almond encrusted large shrimp, toasted coconut cream sauce, shrimp risotto, fresh vegetables |
| Filet Mignon |
|
Topped with homemade boursin cheese, cherry demi-glace, served with lobster mashed potatoes and fresh vegetables, o ring |
| Curry Crab Cake Dinner |
|
Two 5 ounce jumbo lump crab cake kissed with curry and served with a roasted red pepper remoulade, mashed potatoes and veggies, fire roasted vegetables |
| Stuffed F.O.D |
|
Fresh filet of fish of the day, lightly blackened, topped with crab imperial and buerre blanc, served with wild rice and veggies |
| Pork Shank |
|
23oz Shank au jus braised slow and low, braising vegetables and mashed sweet potatoes |
| Veal Francaise |
|
Tender thin slices of veal that is breaded and sautéed, served with a sauce of butter, lemon, parsley, chicken broth, dry white wine and a splash of heavy cream, served with rice pilaf and vegetables |
| Drunken Duck |
|
½ maple leaf farms duck marinated in sake and soy for three daysnot for the salt sensitive, mashed sweet potatoes and sauteed fennel |
