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over a stone ground grits cake
served with a green onion & lobster sauce
baked with herbed garlic butter & chablis
stuffed with sausage, bacon & cheese, topped with demi-glace & melted mozzarella cheese
baked with bacon, spinach & a touch of anisette topped with sauce béarnaise
jumbo shrimp stuffed with cheddar & dijon, wrapped in bacon & served with sauce béarnaise
Maine lobster tail meat lightly dusted with seasoned flour
topped with melted provolone cheese
a creamy South Carolina specialty loaded with lump crab & seasoned with sherry
Encrusted with sesame & poppy seeds, served over a honey-soy glaze w/ginger
Sautéed with peppers, onions, mushrooms & tomatoes in a tasso sauce, over a stone ground grits cake
Sautéed with fresh mushrooms & artichoke hearts in a light lemon butter sauce
Sautéed with a shredded potato & onion crust over a creamy tomato crab sauce
90% Lump crabmeat cakes over lobster cream sauce
Fresh sea scallops, mushrooms & shallots baked in a parmesan cream sauce, topped with provolone
Jumbo shrimp sautéed with peppers, onions & mushrooms in a tasso sauce over a stone ground grits cake
Jumbo shrimp & fresh sea scallops sautéed with Key Lime Sauce & toasted almonds
Lightly dusted with seasoned flour
Jumbo shrimp, mushrooms & basil with white wine, marinara & melted mozzarella cheese over linguine
Broiled jumbo shrimp, sea scallops & fresh fish filet
Maine lobster tail meat & jumbo shrimp lightly dusted with seasoned flour, served w/lemon butter
Two 4oz broiled Maine lobster tails topped with shrimp & scallops in a lobster cream sauce
Three 4oz Maine lobster tails fried or broiled
Boneless breast of chicken sauteed with portobella mushrooms in a Marsala wine sauce over linguine
Boneless breast of chicken sauteed with shrimp & scallops in a light Cajun cream sauce over linguine
Slow roasted half duckling w/an orange-honey-soy glaze
served over demi-glace & glazed with sauce béarnaise
center cut filet mignon with a cognac, green peppercorn & dijon cream sauce, topped with sauce béarnaise
three medallions of filet mignon , each topped with a different sauce...béarnaise, choron & mushroom
Broiled 4oz filet mignon & fried 4oz Maine lobster tail Supersize - add 4oz filet $9, 4oz lob tail $9
Sautéed medallions of veal topped with lump crab, veal demi-glace, asparagus & sauce béarnaise
Sautéed with fresh mushrooms & capers in a light lemon butter sauce
Braised pork shank with a lightly crisped outside, served with it's natural demi-glace over mashed potatoes w/fried spinach
Seared & roasted with a bourbon mint sauce
Center cut tenderloin served with béarnaise & mushroom marchands de vin (carved tableside at tables of 6 or less )
Dark dense chocolate cake surrounding a warm chocolate truffle lava center served with vanilla ice cream
made with real Key Lime juice & fresh whipped cream
Frozen confection with a chocolate cookie crust, pecans, caramel & chocolate
French vanilla ice cream topped with peaches, Melba sauce and whipped cream
A rich baked custard which, just before serving, is sprinkled with sugar and quickly carmelized creating a delicious brittle topping over the cool creamy custard beneath
topped with French vanilla ice cream which is then topped with Brandy Nutmeg Caramel Sauce
Ripe bananas sauteed in butter and brown sugar, Orange Curacao, Banana Licqueur, flamed in 151 Rum & cinnamon. Served over French vanilla ice cream
Rich dark Bordeaux cherries cooked in Cherry Brandy, Orange Curacao, flamed with 151 Rum, and served over French vanilla ice cream
Paper-thin crepes wrapped around a vanilla custard filling sauteed with fresh orange, Grand Marnier and flamed with 151 Rum
Regular or Decaf
Hazelnut or Sugar Free Vanilla
(Tia Maria)
(Kahlua)
(Amaretto)
(Jameson's)
(Bailey`s)
Our Kona blend coffee with vanilla ice cream, Brandy, Curacao, Nutmeg and Whipped Cream
Regular or Decaf