| She Crab Soup |
$8.00 |
dry sherry & Chefs garden chives |
| Butternut Squash Bisque |
$6.00 |
Curried Pumpkin seeds & Truffle Creme Fraiche |
| French Onion Soup |
$7.00 |
Caramelized onion, rich beef broth & gratinee Gruyere croutons |
| Blue Crab Souffle' |
$10.00 |
Maine Lobster Bisque &French Tarragon Coulis |
| Fried Green Tomato Napoleon |
$8.00 |
Mint Infused Goat Cheese, Goat Cheese, Green Tomato & Roasted Pepper Coulis |
| Sesame Crusted Ahi Tuna |
$12.00 |
Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce |
| Escargot Bourguignon |
$8.00 - $14.00 |
Tender Escargot, Chardonnay, Fine Cognac, Chopped Parsley & Garlic Butter |
| St. Jacques Rockefeller |
$12.00 |
Pan Seared Dayboat Scallops, Sautéed Baby Spinach, Crispy Smoked Apple Wood Bacon & Pernod Scented Mornay |
| Pan-Seared Duck Foie Gras |
$19.00 |
Caramelized Apple, Aged Balsamic Glaze, Pain Perdue & Fluer de Sel |
| Shrimp & Grits |
$16.00 |
Crispy Grit Cake, Sautéed Jumbo Shrimp, Spicy Andouille & Bell Pepper Casserole Chef's Wine Suggestion: Glass: Sauvignon Blanc, Tariquet, France |
| Braised Short Ribs |
$19.00 |
Wild Mushroom Risotto, Vegetable Mirepoix & Braised Jus Chef's Wine Suggestion: Chardonnay, Grand Ardeche, Bourgogne |
| Crab on Crab |
$16.00 |
Soft Shell Crab, Crab Cake & Capers Beurre Blanc Chef's Wine Suggestion: Cabernet, Brentwood Label,France |
| Seafood Crepe |
$18.00 |
Pan Seared Scallops, Sautéed Shrimp, Lump Crab Meat, Local Fish, Sautéed Mushrooms & Lobster Veloute Chef's Wine Suggestion: Riesling, Peter Mertes, Germany |
| Crispy Duck Confit |
$19.00 |
Chef's Potato, Sautéed Haricot Vert & Orange Glaze Chef's Wine Suggestion: Pinot Noir, Brentwood Label, France |
| Maine Lobster Risotto |
$18.00 |
Spring Peas, Lobster Bisque & Toasted French Baguette Chef's Wine Suggestion: Pinot Grigio, Sartori, Italy |
| Cheese & Charcuterie Platter |
$15.00 |
Local & Imported Cheese, Assortment of Cured & Smoked Meat, Honey Candied Pecans, Cornuchons & Dijon Mustard Chef's Wine Suggestion: Chateau du Colombier, Bordeaux |
| Coquilles St. Jacques Risotto |
$29.00 |
pan seared dayboat scallops, sweet corn risotto & candied confetti pancetta chefs wine suggestion: - glass: pinot grigio, benvolio, italy; bottle: pinot grigio, santa margherita, italy |
| Sasame Crusted Ahi Tuna |
$26.00 |
Jasmine Rice, Wakame Seaweed Salad, Wasabi Glaze & Honey Soy Sauce Chef's Wine Suggestion: Glass: Riesling, Peter Mertes, Germany Bottle: Pinot Grigio, Santa Margherita, Italy |
| Shrimp & Scallops Chardonnay |
$28.00 |
chef eric created this award winning dish during a local iron chef competition. sauteed jumbo shrimp, pan-seared dayboat scallops, leek fondue, grilled asparagus & angel hair pasta. chefs wine sugges |
| Salmon Au Tarragon |
$26.00 |
fresh north atlantic salmon poached in citrus court-bouillon, jasmine rice, lime juice & french tarragon sauce. chefs wine suggestion: - glass: sauvignon blanc, tariquet, france; bottle: sauvignon bl |
| Southern Bouillabaisse |
$28.00 |
Local Littleneck Clams, Jumbo Shrimp, Fresh Local Fish, Braised Fennel, Fingerlings Potatoes, Roasted Garlic simmered in a Saffron Lobster Broth Chef's Winne Suggestion: Glass Sauvignon Blanc, Tariqu |
| Filet Mignon |
$35.00 |
grilled beef tenderloin, Chef's potato du Jour & Sautéed Haricot Vert Served with your choice of Au Poivre, Bearnaise or Bordelaise Sauce Chef's wine suggestion: Glass: Cabernet Sauvignon. Brentwood, |
| Duo De Canard A L'orange |
$29.00 |
crispy duck confit, pan-seared duck breast, grand marnier sauce, orange supreme & savory oyster mushroom bread pudding. chefs wine suggestion: - glass: merlot, brentwood private label, napa; bottle: |
| Cote De Boeuf (the Cadillac Of Steaks) |
$45.00 |
grilled 16 oz dry aged bone-in ribeye steak, chef's potato du jour, sauteed vegetables & sauce trio. chefs wine suggestion: - glass: cabernet sauvignon, silver palm, north coast; bottle: pauillac, bo |
| Pork Osso Bucco |
$27.00 |
braised vegetable mirepoix, roma tomato concassee, roasted garlic & angel hair pasta. chefs wine suggestion: - glass: marselan, brentwood private label, france |
| Roasted Rack of Lamb |
$39.00 |
Crispy Rosemary Grit Cake, Sautéed Baby Spinach, Roasted Grapes, & Pinot Noir Reduction Demi Chef's Wine Selection: Glass: Pinot Noir, Brentwood Private Label, France Bottle: Pinot Noir, Louis Latour |
| Vegetarian Pasta |
$19.00 |
garden vegetable sauteed in olive oil with garlic & white wine, served over angel hair pasta |
| Vegetable Napoleon |
$19.00 |
grilled vegetable stack served in puff pastry with a creamy parmesan sauce |
| Vegetable Casserole |
$19.00 |
garden vegetable simmered in curry sauce & served with jasmine rice |
| Vegetable Crepe |
$19.00 |
sauteed vegetable served in a thin crepe with a creamy mornay sauce |
| Vegetable Risotto |
$19.00 |
sauteed vegetable fold in a creamy asiago cheese risotto |
| Vegan Ratatouille |
$19.00 |
Seasonal Vegetables served over quinoa couscous with ratatouille sauce |
| Vegetarian Pasta |
$19.00 |
garden vegetables sauteed in extra virgin oil with garlic & white wine, served over angel hair pasta |
| Vegetable Napoleon |
$19.00 |
grilled vegetable stack served in puff pastry with a creamy parmesan sauce |
| Vegan Casserole |
$19.00 |
garden vegetables simmered in a curry sauce & served with jasmine rice |
| Vegetarian Crepe |
$19.00 |
sauteed vegetables served in a thin crepe with a creamy mornay sauce |
| Vegan Ratatouille |
$19.00 |
seasonal vegetables served over quinoa couscous with a ratatouille sauce |
| Grilled Filet Mignon |
$26.00 |
Sauteed Seasonal Vegetables & Chef's Potato |
| St Jacques Risotto |
$29.00 |
Pan Seared Dayboat Scallops, Sweet Corn Risotto & Candied Confetti Pancetta |
| Duck Breast a l'Orange |
$26.00 |
Sauteed vegetables, chef's potato & Grand Marnier Orange sauce |
| Grilled Atlantic Salmon |
$25.00 |
Sauteed Seasonal Vegetables & Jasmine rice |
| Roasted Lamb Rack |
$28.00 |
Sauteed baby spinach & chef's potato |
| Shrimp Provencale |
$27.00 |
Jumbo Shrimp, Jasmine rice, & Ratatouille sauce |
| Escargot Du Chef |
|
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| French Onion Soup |
|
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| Mushroom Feuillette |
|
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| Poached Pear & Blue Cheese |
|
add $3 |
| Roasted Beets & Goat Cheese |
|
add $3.00 |
| Salad Maison |
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with miso vinaigrette |
| Short Ribs Bourguignon |
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Boneless beef short ribs braised in red wine, Chef's potato & vegetable Mirepoix |
| Little River Crab Cake |
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Tender homemade fresh crab cake, Dijon mustard sauce and jasmine rice |
| Pork Filet Calvados |
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Sautéed pork medallions, caramelized apple in apple brandy sauce & Chef's potato |
| Salmon au Tarragon |
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Fresh salmon filet poached in a court-bouillon, French tarragon cream sauce & Jasmine rice |
| Pasta Nicoise |
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Fresh garden vegetables sautéed with olive oil, garlic & Kalamata olive, tossed with angel hair |
| Petit Filet Au Poivre |
|
Wine Selection: Cabernet Sauvignon |
| Salmon Bearnaise |
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Wine Selection: Chardonnay |
| Crispy Duck Confit |
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Wine Selection: Merlot |
| Sorbet Assortment |
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| Key Lime Charlotte |
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| Chocolat Fondant |
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| Fondant Au Chocolate |
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Wine Selection: French Sparkling |
| Creme Brulee |
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Wine Selection: French Sparkling |
| Profiterole |
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| Amuse-bouche |
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vichyssoise, truffle creme fraiche toasted |
| Appetizer |
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crispy sweetbreads, leek fondue & puff pastry (wine pairing: chardonnay, louis latour, bourgogne, 2009) |
| Seafood |
|
pan seared diver scallops, sweet corn risotto & chives beurre blanc (wine pairing: domaine tariquet, sauvignon blanc, languedoc) |
| Trou Normand |
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fresh mango & spicy rum sorbet, crispy tuile |
| Main Course |
|
grilled angus tournedos, roasted fingerlings, sauteed haricot vert & bordelaise sauce( wine pairing: chateau haut-courreau, bordeaux 2009) |
| Cheese |
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roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port) |
| Dessert |
|
belgium chocolate moelleux & raspberry coulis (wine pairing: louis perdrier, excellence brut, france) |
| Amuse- Bouche |
|
Chef's daily tongue teaser |
| Appetizer |
|
seared duck foie gras, caramelized apple, aged balsamic glaze & toasted brioche (wine pairing: clos du roy, sauternes, bordeaux, 2005) |
| Seafood |
|
pan seared diver scallops, maine lobster risotto & sweet peas a langlaise (wine pairing: domaine tariquet, sauvignon blanc, languedoc) |
| Trou Normand |
|
fresh mango & spicy rum sorbet, hazelnut wafer |
| Main Course |
|
grilled angus tournedos, roasted fingerlings, sauteed haricot vert & bordelaise sauce (Wine Pairing: St Emilion, chateau Lagarde, Bordeaux) |
| Cheese |
|
roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port) |
| Dessert |
|
belgium chocolate moelleux & raspberry coulis (wine pairing: louis perdrier, excellence brut, france) |
| Amuse- Bouche |
|
Chef's Daily Tongue Teaser |
| Seafood |
|
premier white sturgeon caviar warm blinis & chives cream (wine pairing: moet & chandon, brut imperial, france) |
| Appetizer |
|
seared duck foie gras, caramelized apple, aged balsamic glaze & toasted brioche (wine pairing: chateau closiot, sauternes, bordeaux, 1997) |
| Trou Normand |
|
fresh mango & spicy rum sorbet, hazelnut wafer |
| Main Course |
|
Roasted Rack of Lamb, Crispy Grits Cake, Sauteed Grapes & Truffle Demi (wine pairing Chateau Lagarde, St Emilion, Bordeaux |
| Cheese |
|
roquefort, toasted baguette, poached pear & honey candied pecans (wine pairing: sandeman ruby & tawny port) |
| Dessert |
|
belgium chocolate moelleux & raspberry coulis (wine pairing: chef's zinfandel chocolate wine) |
| Fondant Au Chocolat |
$7.00 |
dark chocolate cake, firm on the outside and soft on the inside, served with a delectable raspberry sauce |
| Creme Brulee Au Grand-marnier |
$7.00 |
silky orange custard topped with a brown sugar caramel crust, fantastique |
| Key Lime Charlotte |
$7.00 |
Limoncello cake, key lime mousse & toasted coconut |
| Panna Cotta Foster |
$7.00 |
Rum banana sauce & pecan tuile cookie |
| Belgium Chocolate Mousse |
$7.00 |
Raspberry sorbet, creme Chantilly & chocolate shavings |
| Profiteroles |
|
Cream puff, vanilla ice cream, warm Ganache & toasted almonds One $5.00 Two 8.00 Three $12.00 |
| Assiette de Fromage for Two |
$12.00 |
Artisan cheese, poached pear & candied pecans |
| Expresso |
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| Capuccino |
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| Cordials & Digestifs |
|
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| Grand Marnier |
|
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| Godiva |
|
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| Cointreau |
|
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| Tia Maria |
|
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| Baileys |
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| Disaronno |
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| Courvoisier |
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| Hennessy |
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| Frangelico |
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| Romana Sambucca |
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| B & B |
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| Chambord |
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| Glenlivet |
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| Remy Martin |
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| Armagnac |
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| Port Wine |
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| Kahlua |
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| Macallan |
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| Martell |
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| Drambuie |
|
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| Patron |
|
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| Grilled Filet Mignon |
$25.00 |
sauteed seasonal vegetables & chef's potato |
| St Jacques Risotto |
$28.00 |
pan seared diver scallops, sweet corn risotto. spring green bouquet |
| Duck Breast A L'orange |
$26.00 |
sauteed vegetables, chef's potato & grand marnier orange sauce |
| Grilled Coho Salmon |
$25.00 |
sauteed seasonal vegetables & jasmine rice |
| Roasted Lamb Rack |
$28.00 |
sauteed baby spinach & chef's potato |
| Shrimp Provencale |
$26.00 |
jumbo shrimp, jasmine rice & ratatouille sauce |
| Tomato & Chevre Napoleon |
|
Fried Green Tomato, Mint Infused Goat Cheese & Roasted Pepper Coulis ( Seasonal) |
| Smoked Salmon Mousse |
|
Spring Mesclum Mix, Meyers Lemon Confit & Toasted Baguette |
| French Onion Soup |
|
Caramelized Onions, Rich Beef Broth & Gratinee Gruyere Croutons |
| Low Country She Crab Soup |
|
Dry Sherry & Chef's Garden Herbs |
| Cod Brandade Croquette |
|
Kalamata Tapenade, Arugula Pesto, & Garlic Aioli |
| Wild Mushroom Risotto |
|
Wild mushrooms, Arborio Risotto & Toasted Baguette |
| Escargots Du Chef |
|
Chardonnay, Fine Herbs, Garlic Butter & Toasted Baguette |
| Boom Boom Shrimp |
|
Sriracha Aioli & mesclun mix |
| Bread & Butter Basket |
$1.50 |
|
