Artisan goat cheese and balsamic syrup.

Bacon wrapped and grilled with peach barbecue sauce. Over jicama cole slaw.

Cajun remoulade.

Chilled local shrimp with cocktail and pink brandy sauces.

Topped with spinach, hollandaise and Parmesan cheese.

Creamy crab bisque laced with sherry.

Peas and vegetables simmered in a chicken and ham broth.

Baby lettuces tossed with herbed buttermilk dressing.

Our own version of the classic.

Tossed with gorgonzola cheese, grilled red onion, currants, pecansand balsamic vinaigrette.

Grilled chicken breast on spinach, gorgonzola cheese, grilled red onion, currants, pecansand balsamic vinaigrette.

Grilled chicken breast on romaine lettuce, herbed croutons, fresh Romano cheese and caesar dressing.

Blackened chicken breast on mixed greens, honey mustard dressing, fried onions.

Half pound freshly ground chuck, grilledand served on a Kaiser bun with lettuce, tomatoand onion. French fries and boar's head steak sauce.

Shrimp sauteed with fresh vegetables. Over angel hair in a pesto, olive oil sauce.

Boneless chicken breast sauteed with prosciutto ham, shallot and garlic. Tossed with fettuccine in a white wine, Parmesan cream sauce.

Fresh vegetables over angel hair in a pesto, olive oil sauce.

Fish, shrimpand sapelo island littleneck clams simmered in a tomato, saffron broth. Rice pilaf.

Shrimp and andouille sausage sauteed with sweet red peppers in a Cajun spice butter. Creamy cheddar cheese grits.

Baked with seasoned crabmeat. Served over angel hair pasta with lemon butter and asparagus.

With peach barbecue sauce and cheddar cheese grits.

With lemon, caper, butter sauce.

Shrimp, cornmeal battered, lightly fried. Cajun tartar sauce.

Shrimp sauteed in garlic, herb butter.

Seasoned crabmeat baked with herbed, lemon butter.

The most tender cut, basted and grilled to perfection.

Well marbled and full of flavor.

Savannah river farms pork chop with fresh peach chutney and sweet potato mash.

Fillet served with chef philip's crabcake.

Boneless breast of chicken sauteed with mushrooms and capers in lemon butter. Served over fettuccine.

With pommeray mustard sauce.

Filet served with shrimp wrapped with country bacon and grilled with peach barbecue sauce.

Balsamic vinaigrette.

Shallots and heavy cream.

Hollandaise sauce.

Sauteed in butter and flamed with brandy.

Cheddar cheese grits.