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Lightly fried goat cheese served on greens with fresh strawberries, almonds and a citrus mint vinaigrette.
Corkscrew bar and grille favorites. Crispy cod bites, lightly fried and served with house remoulade and sweet chili sauce.
Diced ahi tuna with Hawaiian poke sauce and wakame served in wonton cups.
Southern smoked mahi served with ritz crackers.
Made to order with fresh avocado, tri colored tortilla chips.
Jumbo white shrimp chilled and presented with cocktail sauce and wedge of lemon.
Corkscrew bar and grille favorites. 3 large seared scallops served over a bed of wilted baby spinach on a crostini. Topped with mojito sauce.
Corkscrew bar and grille favorites. Freshly baked soft pretzel served with our housemade yuengling beer cheese dip.
Lightly breaded and served with key lime aioli, house remoulade and sweet chili sauce.
Corkscrew bar and grille favorites. Florida cracker alligator lightly breaded and fried or blackened, served with a house remoulade dipping sauce.
Sesame encrusted with wasabi, pickled ginger and served with soy sauce.
Pan seared and served with jicama slaw and housemade remoulade.
Lightly battered and fried, fresh cut chicken breast atop crispy potato curls with crystal gastrique and ranch dipping sauces.
Two large pork lollipops tossed in bourbon Barbeque sauce served on Southern slaw with bread and butter pickles.
Grilled skirt steak, served with chimichurri and creamy horseradish dipping sauce.
Corkscrew bar and grille favorites. Served with sriracha ketchup and sweet chili sauce.
Served with fresh house baked pineapple jalapeno cornbread.
Grilled chicken breast, pickled red onion, fresh field greens, fried goat cheese and walnuts served with raspberry vinaigrette.
Garden fresh field greens with tomatoes, cucumbers, red onion, topped with shredded cheddar and housemade croutons.
Corkscrew bar and grille favorites. Fresh diced toppings of smoked Gouda, grilled chicken, hard boiled eggs, smoked ham, red onion, diced tomato, bacon, avocadoand cucumber atop a bed of fresh field greens.
Grilled steak served over fresh field greens topped with sauteed red onions and mushrooms, topped with blue cheese crumbles, onion strawsand balsamic reduction.
Fresh avocado halves stuffed with hand pulled madras curried chicken salad topped with diced tomatoes.
Iceburg lettuce wedge with crispy bacon, grape tomatoes, red onionand blue cheese dressing.
Corkscrew bar and grille favorites. Kale and baby greens tossed with quinoa, diced apples, provolone, toasted almonds, sunflower seeds, crispy shredded sweet potato, drizzle of honey, fresh grated ginger and honey Dijon vinaigrette.
Fresh cut romaine with creamy caesar dressing, Parmesan and housemade croutons.
8 Ounces mojo marinated and grilled with chimichurri.
Corkscrew bar and grille favorites. Tender bites of Florida cracker alligator and andouille sausage with our housemade remoulade and melted cheddar cheese, shredded iceberg lettuce and diced tomato served on a pan neba Cuban roll.
Double stacked fried flounder, special sauce, lettuce, cheese, pickles, onions on a 3 layer brioche bun.
Thick cut 14 Ounces pork chop, sweet tea brined, grilledand glazed with a cranberry chutney.
Topped with our signature Southern slaw, crunchy onion straws on sourdough toast with bread and butter pickles.
Crispy smoked bacon, fresh iceberg lettuce, sliced vine-ripened tomato and avocado served on toasted sourdough bread.
Creole rubbed, roasted turkey breast with blackberry cabernet goat cheese jam and arugula on toasted multi-grain.
A blend of fresh broccoli florets, roasted red peppers, sliced mushrooms, grape tomatoes, spinach, red onion sauteed with garlic white wine sauce, topped with melted provolone cheese and served on a toasted pan neba Cuban roll.
Usda choice black Angus.
16 Ounces usda choice black Angus ribeye.
Fried chicken breast, lemon mayo, shredded lettuce on a brioche bun served with bread and butter pickles.
Corkscrew bar and grille favorites. Lightly blackened and served on pan neba Cuban bread with lettuce, tomato, red onion, key lime aioli and provolone cheese.
Housemade meatloaf stuffed with country smoked ham and Gouda cheese. Served open faced on toasted sourdough bread. Topped with sawmill gravy and fried onion straws.
On a toasted brioche bun topped with lettuce, tomato and red onion.
Coffee and brown sugar rubbed fresh on ground steak on a toasted brioche bun, with candied pork belly, grilled pineapple, smoked Gouda cheese and pickled red onion finished with leaf lettuce and sliced tomato.
On a toasted brioche bun, avocado, crispy smoked bacon, sauteed red onions with wilted kale topped with gently fried egg and blue cheese fondue.
Our house recipe stuffed with country smoked ham, Gouda cheese, signature dishes. Served over whopped boursin potatoes and topped with sawmill gravy presented with Southern black-eyed pea medley.
Pan seared and served with buttery jasmine rice, asparagus and jicama slaw.
Fresh large scallops, seared and topped with a mojito cream sauce. Served on buttery jasmine rice with asparagus.
Corkscrew pasta tossed with sauteed blend of fresh zucchini, summer squash, onions, mushrooms, grape tomatoes, broccoli, roasted red peppers and garlic wine sauce topped with shredded Parmesan cheese.
Corkscrew bar and grille favorites. Orecchiette shell pasta, sauteed shrimp and mushrooms tossed with candied pork belly and a creamy cheese sauce.
Corkscrew pasta tossed with asparagus, mushrooms, onions, grape tomatoes, blackened chicken and shrimp, smoked andouille sausage and alfredo sauce.
Corkscrew bar and grille favorites. Tender boneless chicken breast dredged in a savannah seasoned flour topped with collards, Southern black-eyed pea medley, boursin whipped potatoes and covered with sawmill gravy.
Garlic butter glazed, lightly blackened and encrusted with Parmesan panko bread crumbs served over spinach and buttery jasmine rice with red pepper coulis.
Corkscrew bar and grille favorites. Braised pork shank, garlicand mushroom risotto, herbed tomato demi-glace and asparagus.
Creamy smoked Gouda grits with sauteed shrimpandouille sausage, tomatoes and sweet onion and drizzled with chipotle oil.
House cut lightly blackened salmon with buttery jasmine rice, asparagus and lemon caper cream sauce.