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Hand-breaded tenders, served with french fries.
Smoked in-house.
Finished with sugar-cured bacon and homemade pickle relish.
Served with tortilla chips.
Fresh, large artichokes seasoned with herb butter, with remoulade.
Served with bacon, cheese, tomatoes, cucumbers and croutons
Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.
Jumbo shrimp, avocado, tomato, iceberg boat, pine nuts and Kiawah Island dressing.
Served with croutons and Reggiano Parmesan.
Feta cheese, olives, tomatoes with white wine vinaigrette.
Chicken, mixed greens, peanuts tossed in a cilantro vinaigrette with Thai peanut sauce.
Seared, rare with field greens, wasabi in a cilantro vinaigrette.
Made in-house. Topped with monterey Jack.
Ground beef tenderloin and ribeye, tillamook cheddar, grilled onions and Kiawah Island dressing.
Grilled chicken breast topped with monterey Jack.
Served with french fries, au jus.
Served with tillamook cheddar.
Topped with Swiss cheese and bacon.
Sliced prime rib, baguette and horseradish.
Open face on focaccia bread with orzo and wild rice.
Ham, turkey, 2 cheeses, bacon and mayonnaise.
Lettuce, sour cream sauce, monterey Jack, fresh cilantro and pico de gallo salsa.
Crispy shrimp, cabbage, red peppers, chives and Thai "Bang Bang" sauce.
Daily fish selections, deep fried, avocado, chili mayonnaise.
A French Brasserie style steak with garlic, served with fries.
Aged beef with NYO mac and cheese.
Aged Mid-Western beef served au jus with smashed potatoes".
Marinated ribeye with smashed potatoes.
Center cut, baked potato.
1-half chicken roasted and seasoned with our special herb blend. Served with smashed potatoes.
Cured in-house with Thai "Bang Bang" sauce and smashed potatoes.
Fresh cold water salmon.
French fries, coleslaw, cocktail and remoulade sauces.
South Carolina low country recipe with french fries and coleslaw.
Southwestern spices, peppers and chicken.