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Grapefruit, cranberry, pineapple and orange juice.
Toasted rye bread with corned beef, sauerkraut, Swiss cheese and homemade thousand island served with hand cut French fries.
Hand breaded fresh seafood served with hand cut French fries and vinegar coleslaw.
Fillet of cod blackened then smothered with sauteed mushrooms, onions and melted cheese on a grilled brioche bun served with hand cut French fries.
Cajun seasoned shrimp tossed with peppers, onions, andouille sausage and rice in a medium spiced creole sauce.
Grilled organic coleman farms chicken breast topped with bacon and Swiss cheese served on grilled rye bread with hand cut French fries.
A lean and healthy lunch option! Durham ranch's custom blend patty of bison, elk, wild boar and American kobe beef grilled and served atop a house salad with choice of dressing.
Gently folded pasta shells stuffed with potato and cheese served in a traditional onion-butter sauce.
Gently fried and served with homemade tartar.
Blue crab meat, fresh corn and our secret fritter hush puppy blend served with sweet tea butter.
Chilled shrimp served with homemade cocktail sauce and lemon.
A generous portion of fresh local beaufort clams sauteed in garlic lemon butter.
Six shrimp hand- dipped in coconut served with a homemade pina colada dipping sauce.
El jay's local soft pretzel nuggets topped with beer cheese sauce, bacon and sour cream.
Brought down from the steel city topped with bacon, cole slaw, an onion ring and American cheese.
1/2lb. burger topped with bacon, onions, mushrooms and beer cheese sauce.
You will need two hands for this one for sure! Jumbo 1/2lb. fillet of grouper.
Start with our certified angus beef burger.
This cross between a bisque and a chowder, is a full-bodied creamy crab soup sure to delight.
A pittsburgh classic! Romaine lettuce and garden vegetables topped with cheese and fries.
Brushed with olive oil served over a 5 grain quinoa, spinach and heirloom tomato blend topped with a balsamic vinegar glaze.
Fresh salmon prepared iron skillet.
Moderately firm texture with large flakes and mild flavor offered iron skillet.
Mild flavor and flaky texture offered iron skillet blackened.
One of the low country's most abundant fish! iron skillet.
Our version of the classic; Yuengling beer battered fillet of cod served with French fries and homemade vinegar coleslaw.
Housemade crab cakes chock full of blue crab meat topped with a roasted red pepper sauce.
Topped with crabmeat and spinach sauteed in our housemade lemon herb butter.
Fillet of cod, shrimp and sea scallops prepared iron skillet blackened.
4oz. each of grilled Atlantic salmon and mahi mahi with a grilled shrimp skewer.
1/2lb. hand breaded fried shrimp.
Fresh east coast caught. Offered iron skillet blackened.
Flat top grilled skewers of shrimp and sea scallops brushed with our Kentucky bourbon sauce.
Shrimp sauteed in our housemade scampi sauce tossed with spinach, heirloom tomatoes, portabella mushrooms and angel-hair.
Fresh local clams, shrimp, scallops and crab meat tossed in our charred tomato white wine sauce and angel hair.
Every savory rack is slow cooked for hours, fire grilled then brushed with our signature reserve BBQ sauce.
Our secret family recipe; braised and slow roasted tender beef simmered in its own natural juices with mushrooms and our homemade rich gravy over a bed of potato cheddar pierogies & served with house vegetables.
Homemade strip, ribeye and chuck meatloaf topped with gravy and a beer battered onion ring.
Grilled marinated coleman farms Organic chicken breasts topped with crispy applewood smoked bacon smothered in BBQ sauce and melted smoked gouda.
Coleman farms organic chicken breast topped with applewood smoked bacon, BBQ sauce & melted cheese paired with a BBQ grilled shrimp skewer.
Two buttermilk ranch hand breaded fried chicken breasts drizzled with local south carolina honey.
Homemade risotto tossed with portabella mushrooms, broccoli, asparagus and roasted red pepper.
Chicken, shrimp, andouille sausage, portabella mushrooms, bell peppers and onions in a cajun cream sauce tossed with cavalappi (corkscrew pasta.)
Broccoli tossed in our creamy alfredo sauce with cavatappi.
Blackened organic chicken breast served atop gouda, cheddar and bacon mac-n cheese with grilled asparagus.
8oz. center cut filet mignon served with classic beef demi galce.
Our 18oz. offering of the American bone in classic.
Lean and tender, featuring silky marbling and full flavor.
22oz. New york stip iron skillet blackened, cooked to perfection then topped with a bleu cheese horseradish sauce.
12oz. Ribeye with generous marbling throughout provides tenderness and rich and juicy flavor.
12oz. hand cut marinated ribeye grilled to perfecion then glazed with our homemade bourbon sauce.
16oz. Hand-cut ribeye seasoned with sea salt, cracked pepper and fresh garlic served over a beef demi-glace.
Named after josh's favorite steeler, after eating this you may feel like you've been hit by The bus