| Oysters E.B. Gaston |
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Rockefeller style with a southern touch |
| Jumbo Lump Crab Cake |
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Large lump crab cake with red pepper sauce |
| Escargots |
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Garlic, shallots butter and asiago cheese in a puff pastry shell |
| Jubilee |
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Fried green tomatoes, lump crabmeat and hollandaise sauce |
| Shrimp Remoulade |
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Boiled shrimp served on a chilled martini glass with remoulade sauce |
| Colony House Salad |
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Mixed lettuce and wild field greens |
| Iceberg Wedge |
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Topped with house-made chunky bleu cheese dressing |
| Classic Caesar |
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Hearts of romaine, parmesan cheese and parmesan-garlic croutons with a classic caesar dressing |
| Stacked Tomato |
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Alternating slices of red and yellow tomato and fresh mozzarella cheese served over a bed of fresh field greens drizzled with olive oil and balsamic vinegar |
| Filet Mignon - 8oz. |
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| Filet Oscar |
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8oz. filet mignon topped with sautéed asparagus, lump crab and finished with hollandaise sauce |
| New York Strip-Loin - 14oz. |
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| Lollipop Ribeye |
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22 oz. bone-in ribeye |
| Rack of Lamb |
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Marinated in olive oil, rosemary, shallots, garlic, pomegranate juice, lemon zest, grilled and served with demi-glace |
| Duck |
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Boneless breast, pan-seared, sliced and finished with wild berry demi-glace |
| Salmon |
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Rum and maple glazed grilled filet |
| Shrimp Scampi |
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Jumbo shrimp sauteed in white wine, herbed butter, artichoke hearts, capers and dice roma tomatoes served with pasta |
| Thyme Roasted Fall Vegetables |
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| Twice Baked Potato with Bacon |
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| Wild Mushrooms |
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| Steamed Asparagus |
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| Olive Oil Mash |
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| Fingerling Potatoes |
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| Creamy Parmesan Grits |
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| Fried Green Tomatoes |
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