| Soft Shell Crab |
$11.00 |
Flash fried Soft Shell Crab served over a bed of Organic Grits & Lima Bean Succotash served with a Creole Mustard Dipping Sauce |
| Duck Quesadilla |
$8.00 |
Tender Duck with Brie Cheese & fresh Raspberries topped with Arugula tossed in a Lemon Vinaigrette |
| Thai Shrimp |
$9.00 |
Shrimp marinated in Lime Juice and Coconut Milk then skewered and skillet seared then topped with a Tropical Fruit Salsa |
| Seafood Nachos |
$10.00 |
Tricolor Corn Chips with Shrimp & Crab in a Cheese Picanté sauce and topped with Lettuce, Tomato, Peppers, Sour Cream & Guacamole |
| Beef Satay |
$8.00 |
Tender strips of skewered Beef seasoned with our own Satay Sauce and grilled served on a bed of Lettuce and topped with Thai Peanut Sauce |
| California Roll |
$7.00 |
Crabmeat, Cucumber & Avocado wrapped in Nori with an outer layer of Sticky Rice, toasted Sesame Seeds & Tobiko |
| Spyder Roll |
$11.00 |
Flash fried Soft Shell Crab with Avocado, Lettuce, Sticky Rice & Cucumber wrapped in Nori and topped with Tobiko |
| Spicy Tuna Roll |
$7.00 |
Sashimi grade Tuna with Sticky Rice, Siracha & Tobiko wrapped in Nori |
| Spicy Shrimp Roll |
$8.00 |
Baby Shrimp cooked in a Siracha Sauce then rolled in Nori with Sticky Rice, Cream Cheese & Green Onion |
| Edamame |
$5.00 |
Steamed Edamame tossed with Sea Salt |
| Soup is made fresh daily. |
$5.00 |
|
| Caesar Salad |
$6.00 |
Caesar salad made with fresh Romaine Hearts, toasted Pine Nuts and Anchovies with our house made Caesar Dressing |
| Organic Mixed Greens |
$6.00 |
Mixed Greens topped with crumbled Gorgonzola, Spicy Pecans & Sliced Pears with a Roasted Shallot & Dijon Vinaigrette |
| Chicken Fried Rabbit |
$18.00 |
Loin of Rabbit breaded and fried served over smashed Red Bliss Potatoes then topped with Sawmill Gravy accompanied by Chefs Vegetable |
| Filet of Ribeye |
$24.00 |
Hand cut 8 Ounce Filet of Ribeye encrusted in Bleu Cheese and broiled to order topped with Espagnole Sauce and served with smashed Red Bliss Potatoes and Chefs Vegetable |
| Sweet & Sour Ribs |
$20.00 - $14.00 |
Full or Half Rack of Ribs slow cooked and topped with a Sweet & Sour Peach, Apricot & Mustard Glaze served over smashed Red Bliss Potatoes with Chefs Vegetable |
| Shrimp Pasta |
$17.00 |
Sautéed Shrimp with Roasted Garlic, Garden Peas, Pancetta, Mushrooms & Roasted Tomatoes in a Brie Cream Sauce tossed with Orecchiette Pasta |
| Scallops & Grits |
$18.00 |
Achiote marinated Scallops skillet seared and served over Stone Ground Organic Grits with Cheddar Cheese, Sautéed Chorizo, Crimini Mushrooms, Spinach & Garlic topped with Cilantro Sour Cream & Sweet |
| Crab Cakes |
$22.00 |
Maryland Style Lump Crab Cakes dusted in crushed Ritz Crackers topped with a Roasted Red Pepper Coulis, served with Quinoa and Chefs Vegetable |
| Kobe Chopped Steak |
$17.00 |
Kobe Beef Chopped Steak topped with Caramelized Vidalia Onions & Homemade Gravy served over smashed Red Bliss Potatoes and Chefs Vegetable |
| Wanchese Sea Scallops & Grits |
|
Wanchese Sea Scallops marinated in Achiote Paste, then pan seared and served over a bed of Organic Stone Ground Yellow Grits with Sharp Cheddar cheese, Chorizo Sausage, Organic Baby Spinach and Garli |
| Fresh Fruit Flambé |
|
Fresh Strawberries, Blackberries, Blueberries, Honeydew Melon & Cantaloupe flambéed with Brandy and tossed with a Clove & Lavender infused Honey and fresh cracked Black Pepper served over a scoop of |
| Sneads Ferry Roasted Shrimp Appetizer |
|
Sneads Ferry Shrimp wrapped in Applewood Smoked Bacon encrusted with Pistachios, oven roasted & finished with Lavender infused Blue Ridge Mountain Honey over a bed of Living Lettuce garnished with M |
| Wanchese Cedar Grilled Striped Bass |
|
Cedar plank grilled Farm Raised NC Striped Bass over Butternut Squash Tortelloni topped with a Ragout of melted Mountain Ramps & Oyster Mushrooms and finished with a French Brie & Roasted Sweet Cherr |
