Grille 29

Topped with grand marnier anglaise and powdered sugar.

Spicy andouille, tomato, peppersand cheddar over roasted red potatoes.

Toasted bagel served with smoked salmon, shaved red onion, capers, lettuce, tomatoand cream cheese.

Finished with jumbo lump crab, asparagus and hollandaise.

Fried chicken and waffles with a pecan butter sauce, served with fruit.

Finished with jumbo lump crab, asparagus and hollandaise.

Served on grilled challah bread with crispy bacon, cheddar cheese and fried green tomatoes.

Lobster and shrimp finished with a garlic butter sauce.

Tomato, mushroom, spinachand swiss cheese.

Cheesy eggs and bacon - served with muffin and fruit.

A copper crock teeming with creamy gorgonzola and served with fresh oven baked breadsticks for dipping.

Tender escargot baked in cognac, garlic butter and Parmesan breadcrumbs.

Petite shrimp dusted with seasoned flour and tossed in our spicy firecracker sauce.

A warm flour tortilla stuffed with tender chunks of lobster and swiss cheese, with lobster dipping sauce.

Calamari and peppers, lightly fried and served with sweet chili sauce and citrus aioli.

Infused with truffle oil, topped with crispy prosciutto.

Served with fresh fruit and candied walnuts.

Sesame crusted yellowfin tuna seared rare, with citrus soy sauce, wasabiand pickled ginger.

Simmered in a buttered chardonnay broth with tomatoes, garlic and shallot.

Chicken satay, lobster quesadilla, firecracker shrimp.

Hearty beef broth topped with seasoned croutons and melted cheese.

A light cognac-infused bisque with diced lobster and fresh chives.

Balsamic greens, shrimp salad, avocado, lump crab, roasted corn, sunflower seeds and tomato.

Iceberg wedge, applewood smoked bacon, tomatoes, egg, crumbled blue cheese and Parmesan ranch dressing.

Housemade focaccia croutons and shaved Parmesan reggiano.

Spinach, gorgonzola, candied walnuts, apples, celery, tomatoesand balsamic vinaigrette tossed and served in a tortilla bowl.

Beefsteak tomatoes, fresh mozzarella and basil drizzled with a balsamic reduction and olive oil.

Cherry tomatoes, red onion, cucumber, crumbled feta cheese and romaine tossed with Greek vinaigrette.

1-2 pound hand pressed burger, provolone and a trio of wild mushrooms.

Roasted turkey, applewood bacon, havarti, mango cranberry chutney, herb mayo, lettuceand tomato on sourdough.

Homemade chicken salad with sliced almonds and dried cranberries, lettuce and tomato.

Blackened shrimp and peppered andouille gravy served over creamy white corn cheese grits.

Hand battered cod with French fries, coleslaw and buttermilk hushpuppies.

Buttermilk marinated chicken served with wild rice, fresh green beans and garlic herb jus.

Panko crusted cutlet, mozzarella, Parmesan cheeseand fettuccine.

Broiled salmon crusted with a brown sugar glaze, served with sweet potato hash and caramelized onion.

Char-grilled marinated tenderloin tips over wild rice with roasted mushrooms.

Sauteed shrimp with spicy alfredo sauce, tossed with fettuccine.

Pan-seared black grouper topped with jumbo lump crab, asparagusand hollandaise, served with white corn cheese grits.

Calamari and peppers, lightly fried and served with sweet chili sauce and citrus aioli.

Simmered in a buttered chardonnay broth with tomatoes, garlic and shallot.

Chicken satay, lobster quesadilla, firecracker shrimp.

A warm flour tortilla stuffed with tender chunks of lobster and swiss cheese, with lobster dipping sauce.

Infused with truffle oil, topped with crispy prosciutto.

Petite shrimp dusted with seasoned flour and tossed in our spicy firecracker sauce.

A copper crock teeming with creamy gorgonzola and served with fresh oven baked breadsticks for dipping.

Sesame crusted yellowfin tuna seared rare, with citrus soy sauce, wasabiand pickled ginger.

Served with fresh fruit and candied walnuts.

Tender escargot baked in cognac, garlic butter and Parmesan breadcrumbs.

Cherry tomatoes, red onion, cucumber, crumbled feta cheese and romaine tossed with Greek vinaigrette.

Iceberg wedge, applewood smoked bacon, tomatoes, egg, crumbled blue cheese and Parmesan ranch dressing.

Beefsteak tomatoes, fresh mozzarella and basil drizzled with a balsamic reduction and olive oil.

Balsamic greens, shrimp salad, avocado, lump crab, roasted corn, sunflower seeds and tomato.

Housemade focaccia croutons and shaved Parmesan reggiano.

Spinach, gorgonzola, candied walnuts, apples, celery, tomatoesand balsamic vinaigrette tossed and served in a tortilla bowl.

Hickory grilled and finished with a cranberry mango chutney.

Certified hereford tenderloin, seasoned with our unique blend of herbs and spices.

Our house specialty -- wrapped with applewood smoked bacon and topped with gorgonzola.

Grilled over hickory chips and glazed with an intense steak butter.

Buttermilk marinated chicken served with yukon gold mashed potatoes, broccoli and a garlic herb jus.

Slow braised boneless ribs in a red wine vegetable jus with green beans and garlic mashed potatoes.

Roasted wild mushrooms, Parmesanand arborio rice, finished with arugula.

Hand battered cod with French fries, coleslaw and buttermilk hushpuppies.

Two jumbo lump crab cakes with mashed potatoes and asparagus.

Broiled salmon crusted with a brown sugar glaze, served with sweet potato hash and caramelized onion.

Sauteed shrimp with spicy alfredo sauce, tossed with fettuccine.

Jumbo scallops stuffed with our crab cake blend over succotash and lobster mashed potatoes.

Pan-seared black grouper topped with jumbo lump crab, asparagusand hollandaise, served with citrus herb rice pilaf.

Roasted fillet with marinated tomatoes, ginger lime vinaigrette, baby arugula, shaved onion and white sticky rice.

Sliced yellowfin tuna with ponzu and ginger, white sticky rice and wasabi.