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Rockefeller style with a southern touch
Large lump crab cake with red pepper sauce
Garlic, shallots butter and asiago cheese in a puff pastry shell
Fried green tomatoes, lump crabmeat and hollandaise sauce
Boiled shrimp served on a chilled martini glass with remoulade sauce
Mixed lettuce and wild field greens
Topped with house-made chunky bleu cheese dressing
Hearts of romaine, parmesan cheese and parmesan-garlic croutons with a classic caesar dressing
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
8oz. filet mignon topped with sautéed asparagus, lump crab and finished with hollandaise sauce
22 oz. bone-in ribeye
Marinated in olive oil, rosemary, shallots, garlic, pomegranate juice, lemon zest, grilled and served with demi-glace
Boneless breast, pan-seared, sliced and finished with wild berry demi-glace
Rum and maple glazed grilled filet
Jumbo shrimp sauteed in white wine, herbed butter, artichoke hearts, capers and dice roma tomatoes served with pasta