CHEF'S FEATURES

SHRIMP & GRITS

a Southern favorite, sautéed shrimp, shitake mushrooms, house-made bacon, tomatoes and scallions, served over cheesy stone ground grits - 19 ½ order - 10

 

CRAB STUFFED FLOUNDER

flounder fillet stuffed with a lump crab cake, baked golden brown and topped with lemon scented shrimp cream sauce, served with asparagus and rice  - 22

 

GNOCCHI BOLOGNESE

pillows of homemade gnocchi nestled in ground beef & pork Bolognese sauce, served with garlic bread  - 19  |  ½ order - 10

 

SHRIMP BLACK BEANS AND RICE

shrimp, sausage, black beans, peppers,onions, ancho chilies, served over rice with tortilla chips - 18
 |  ½ order - 10

 

SEARED TUNA

tuna steak dusted with coriander, seared to temperature in olive oil, served with wasabi mashers and cabbage, carrot & cucumber slaw - 20

 

SHRIMP & SCALLOP CARBONARA

shrimp & sea scallops sautéed with onions, house-made bacon & sweet peas, served over penne pasta in a light cream sauce with garlic bread - 18  |  ½ order - 10

 

CHICKEN PARMESAN

crispy chicken over angel hair & homemade marinara, topped with parmesan & mozzarella cheeses, baked until golden brown, served with garlic bread - 17  |  ½ order - 9

 

CRAB CAKES

two crab cakes made fresh with lump crab, spices and little else, served with honey-lemon aioli, rice pilaf and asparagus - 23  |  ½ order - 13