- Friday & Saturday, 5pm to 8pm -
Bowl Of Steamer Clams and Mussels - - 8.5
Briny and succulent, garlic and herb-y, this is a bowl full of the flavor and deliciousness of the sea.
Hot Artichoke / Spinach Dip - - - 8.5
A fresh, blend of marinated artichokes, spinach and cheese baked to perfection. Served with warm flat bread.
Pimiento Cheese and Shrimp Grits - - 8.5
Plump and perfectly seasoned shrimp rest on a rich and decadent bed of pimiento cheesy bliss. Like grits? You will love, Love this.
Oven Baked Stuffed Mushrooms - - 8.5
Deeply flavored and amazingly delicious our cheese and artichoke stuffed cremini mushrooms are a new spin on a retro dish.
The Wedge with Bacon, Tomato and Blue Cheese - - - 7.5
Crisp Iceberg lettuce with our piquant Blue Cheese Vinaigrette. We add grape tomatoes, Gorgonzola crumbles and crisp bits of bacon.
Mixed Greens, Mandarins with Sweet Pecans - - - 7.5
We use locally grown ANO mixed greens topped with mandarins, sweetened pecans and feta cheese with a side of our Balsamic Vinaigrette.
Frenched Rack of Lamb with a Garlic, Thyme & Honey Glaze - - 26. / 36.
Tender, succulent New Zealand rack of lamb, perfectly cooked to a medium rare. Served with tonight's potato side and daily vegetable.
Beef Tenderloin Medallion with Blue Cheese Peppercorn Butter - - 23. / 33.
Pan seared 8 or 16 oz beef tenderloin topped with an unctuous Gorgonzola cheese-compound butter. Served with tonight's potato side and daily vegetable.
Chicken Cordon Bleu - 23.
Delicious, traditional Cordon Bleu topped with our own light cheese sauce. Served with tonight's potato side and daily vegetable.
Seafood Cioppino - 28.
A scrumptious, briny seafood dish with an appealing assortment of mussels, clams, halibut, crab and shrimp in a tomato-based broth served over fresh made spinach pasta.