The Last Resort Grill

A daily special created from fresh farm ingredients featuring the best our kitchen has to offe priced daily

Hearty vegetarian soup, simmered with fresh herbs and spices, topped with salsa fresco and cilantro creme fraiche.

Whole garden-fresh romaine leaves brushed with signature caesar dressing over a grilled crouton and garnished with fried capers.

Leaf spinach tossed with spicy walnuts, bleu cheese crumbles, red grapes and gorgonzola dressing.

Fresh mix of leafy garden greens topped with seasonal produce and a homemade dressing of choice.

Chicken breast baked in a bag with fresh pasta ribbons, seasonal greens and herb roasted tomatoes, topped with white cheddar cheese and a dijon cream.

Rigatoni pasta in a delectable sauce rich with the flavor of house-roasted red peppers, tossed with new potatoes and crisp green beans, finished with a fried egg and fresh cut green onions.

Plump tiger shrimp sauteed with rich bacon lardons tossed with fresh pasta ribbons in a black pepper cream sauce and fresh romano cheese.

Green tomatoes battered in cornmeal, sauteed and served with signature vidalia bacon dressing a southern classic.

Two tender crab cakes grilled to perfection garnished with balsamic salad and drizzled with a red pepper aioli.

Griddled julienned potatoes, stuffed with roasted five onion salad and goat cheese, served with a bacon vinaigrette and topped with a fire-roasted tomato jam.

Succulent house-braised pork belly seared with an adobo glaze on crostini garnished with a fresh tomato and herb salad.

Tender tiger shrimp grilled and served with a roasted jalapeno-pineapple corn salsa, monterey jack cheese and topped with chipotle hot sauce and cilantro cream.

Fresh atlantic salmon lightly crusted with horseradish topped with a fennel-cucumber salad and served over creamy black-eyed pea mash.

A mouth-wateringly tender cut of the center strip fire-grilled to perfection with a bacon compound butter, garnished with crispy garlic chips and charred tomatoes, served with smashed sweet potatoes.

Stuffed plump with charred poblano, fresh grilled pineapple, applewood smoked bacon and goat cheese, with a bourbon balsamic reduction, sweet potato mash and sauteed greens.

A resort classis fresh grilled atlantic salmon on a bed of charlestonian grits with a dijon caper sauce.

Plump double chicken breast stuffed with a medley of cheeses, topped with walnut-honey drizzle and served with veggies and creamy grits.

North carolina catfish seared perfectly over creamy shrimp grits, house-pickeled peppers and red cabbage slaw, finished with a cactus vinaigrette.

A new twist on a southern favorit fresh farm raised trout dredged in savory cornbread and pan fried until perfectly golden, served with a jalapeno tartar, creamed corn grits and chargrilled okra.

Fire-griilled black pepper crusted beef tenderloin stacked with a shallot-dusted crab cake and horseradish butter, served with homemade yukon mash and grilled fresh okra decadent.

Butchers favorite cut tender hanger steak dry rubbed then chargrilled served over roasted rosemary new potatoes with chili-parmesan dusted corn on the cob and topped with housemade tomatillo chimichurri.

Boneless short rib roast slow-braised with fresh herbs, served with au jus, sour cream mashed potatoes and topped with a red pepper relish.

Tender hearty black bean cake stacked high with chargrilled corn tortilla, house guacamole, fire roasted tomatoes, sauteed greens and rich goat cheese with a smoky chipotle remoulade.

A sunday special filled with garden fresh ingredients and served with a mesclun salad.

Seasoned egg batter stuffed with rich shredded pork, black beans, caramelized onions, grilled jalapenos and monterey jack cheese, topped with salsa fresca and cilantro creme fraiche.

Cheddar melted with crispy bacon and roma tomatoes, stuffed into one of plump omelettes and topped with roasted tomato salsa.

Fresh spinach, portabellas, sweet roasted red peppers and feta cheese stuffed into a plump omelette and garnished with homemade tomato jam.

Seasoned egg batter scrambled with roasted poblano peppers, sweet red peppers and cheddar cheese, garnished with tomato salsa and fried tortilla strips.

Challah toasted in egg batter then grilled to perfection, topped with poached eggs, portabellas, fresh spinach artichokes and feta with homemade roasted tomato sauce.

Charleston-style grits topped with fresh sauteed shrimp and smokey andouille sausage in a rich roasted tomato broth.

House-roasted pulled pork seasoned with a hint of chili and tossed with golden potatoes topped with a duo of fried eggs and garnished with cilantro cream.

Signature batter, girdled crispy with the day's fresh fruit topping.

Egg dipped challah bread baked with layers of rich ricotta and todays flavors.

A rich crab cake stuffed with roasted sweet peppers and rolled in sourdough crumbs on grilled challah bread, topped with a poached egg and roasted red pepper aioli.

Two eggs any way you like em, served with grilled new potatoes, crispy applewood-smoked bacon and one of homemade scones. 7.95-9.95.

A tender mini cafe strip chargrilled, topped with fresh chimichurri salsa over signature egg scramble and grilled olive potato hash.

Marinated grilled chicken wrapped in a flour tortilla with green eggs jack cheese, served with signature black beans

Fresh atlantic salmon sauteed with shrimp then tossed with homemade pasta ribbons, greens and cherry tomatoes in a dijon cream.

Bibb lettuce, oven roasted plum tomatoes, soft-boiled farm egg and bacon strips tossed in a roasted shallot-bacon vinaigrette with toasted bread crumbs.

Leaf spinach tossed with spicy walnuts, bleu cheese crumbles, red grapes and gorgonzola dressing.

A sweet corn cake pancake topped with black beans, ciilantro creme fraiche, spicy fried tortillas and two eggs sunny.