Roasted red pepper, sherry, spices and cream cheese.

Rice flour, grilled lemon, cocktail sauce.

Blend of 5 cheeses, bacon and panko.

Two hand battered green tomatoes with corn salsa, red pepper remoulade, shrimp salad garnish.

U-10 scallops, foraged mushroom risotto, balsamic glaze.

Fresh mussels sauteed with white wine, garlic, lemon.

Diced kalamata olive, tomato, cucumber and pita bread.

Hand cut fries with rosemary, truffle oil, garlic and parmesan.

Panko bread crumbs, bacon, parmesan and rosemary.

Fresh romaine hearts, parmesan, garlic croutons, Caesar dressing.

Crisp iceberg, bacon, onion, grape tomato, toasted pecan and blue cheese dressing.

Mixed greens, champagne vinaigrette, flash fried goat cheese medallions, brandy reconstituted blueberries and candied pecans.

Served on brioche bun with red pepper remoulade.

Grilled flat iron steak, caramelized onion and mushrooms, horseradish aioli on brioche.

Our house meatloaf with iceberg on Texas toast, tomato catsup glaze.

Slow braised pork served on brioche bun; served with hand cut fries.

Traditional English lamb pie, baked with English peas, carrots and pearl onions in a red wine gravy; topped with homemade mashed potato and served golden brown.

Grilled Flatiron steak, 1747 fries, green peppercorn demi.

Sauteed shrimp in a tomato bacon jam over our cheddar grits, ham gravy.

Succulent, genuine English pork sausages served with a rich gravy and mashed potato.

Beer battered cod, served with hand cut fries.

Sauteed gulf shrimpandouille sausage, tomatoes and onions in a red wine reduction tossed with penne pasta, crumbled goat cheese.

Wrapped in puff pastry; kahlua cream sauce laced with brown sugar, golden raisins and pecans.

Served with diced tomato, cucumber and kalamata olives with warmed pita.

Dusted with seasoned cornmeal; served with corn salsa, shrimp salad and red pepper remoulade.

Rich blend of cheeses, topped with bacon-panko crust.

Seared scallops over foraged mushroom and parmesan risotto; finished with balsamic reductions.

PEI mussels sauteed with white wine, garlic and lemon.

Tossed in panko bread crumbs, bacon and rosemary.

Dusted with seasoned rice flour; bloody mary cocktail sauce and grilled lemon.

Mesculin spring mix, grape tomato, carrot, red onion, English cucumber, dressing choice.

Romaine lettuce, shaved parmesan, seasoned croutons, Caesar dressing.

Mixed greens, champagne vinaigrette, brandy reconstituted blueberries, candied pecans and flash fried goat cheese medallions.

Crisp iceberg, crumbled bacon, red onion, tomato, toasted pecans and blue cheese dressing.

8 ounce filet rubbed with house spice, served with red bliss mashed potato, wild mushrooms, asparagus, finished with bordelaise.

Sauteed gulf shrimpandouille sausage, tomatoes and onions in a red wine reduction tossed with penne pasta, crumbled goat cheese.

Two broiled crab cakes with red bliss mashed potato, succotash, red pepper remoulade.

Boneless chicken breast hand battered and fried; red bliss mashed potato, French style green beans, with a madeira wine sauce.

Pan seared rockfish over jalapeno-cheddar corn bread; asparagus and cream corn beurre blanc.

Flat iron steak served over our "1747 fries" (garlic, rosemary, parmesan and truffle oil) with brandy-green peppercorn demi.

U-10 scallops, sweet potato-bacon hash; avocado puree and citrus beurre blanc.

Traditional English lamb pie, baked with English peas, carrots and pearl onions in a red wine gravy; topped with homemade mashed potato and served golden brown.

new item in house special.