Nosh

On a grilled English muffins, Canadian bacon and topped with hollandiase sauce, served with yellow stone ground grits, home fries and fresh fruit.

Served with yellow stone ground grits, home fries and fresh fruit.

Please call the restaurant for today's selection.

Topped with a breast of grilled chicken or grilled shrimp.

Hand bread and lightly fried, served with andouille sausage and sweet baby sweet baby shrimp, topped with a creamy shrimp sauce.

Thin sliced of smoked turkey breast, topped with basil pesto and melted brie, served on ciabatta.

Prime beef burger with apple wood smoked bacon and all American cheese,served with crispy hot fries.

Prepared to your choice of blackened, grilled or seared. Served with a cherry tomato, red onion, garlic and basil champagne vinaigrette over angel hair.

Country classic shrimp and cheesy grits large shrimp sauteed with tosso ham, fresh garlic and scallions in a ycream gravy served over cheesy grits, diced tomatoes to garnish.

Blackened scallops over fresh baby spinach apple wood smoked bacon, red onion and warm bacon vinaigrette.

A blend of black eyed peas, roasted garlic and herbs served with warm pita wedges and rosemary olive oil.

Toasted french bread topped with plum tomatoes, garden fresh basil, drizzled with a balsamic glaze.

Three hearty slices of breaded and lightly fried green tomatoes, topped with smoked salmon, goat cheese and fries basil, drizzled with pesto and a balsamic glaze.

Crisp spears of asparagus fried in a tempura batter and served with lemon wasabi aioli.

Salt cure leg of duck meat, roasted in it's own juices along with fresh herbs, served with creamy rosemary grits.

House made three cheese spread with fresh spinach and lump crabmeat. Served with warm pita wedges.

Fresh mussels served in the sauce du jour with garlic and herb crostinis.

Jumbo calamari sliced lengthwise, rolled in panko breadcrumbs and deep fried to golden. Served with roasted garlic ginger cream.

Black and white sesame seed encrusted tuna over chilled calamari and seaweed salad with a teriyaki glaze and spicy aioli.

Local jumbo shrimp and new bed ford scallops, lightly seared, accompanied by a tangy pineapple salsa and mixed greens.

Call restaurant for soup of the day.

Chilled wedges of crispy iceberg lettuce, topped with buttermilk ranch dressing, blue cheese crumbles, toasted pancetta and a balsamic glaze.

Fresh romaine lettuce, crumbled feta cheese and red onion, topped with our homemade Caesar dressing with garlic and herb croutons.

Fresh mozzarella, vine ripened roma tomatoes, roasted red peppers, thinly sliced prosciutto and garden fresh basil, drizzled with an aged balsamic glaze.

Spinach salad with roasted pears, crumbled Stilton blue cheese, candied walnuts and crispy pancaetta served with citrus vinaigrette.

A bed of fresh arugula topped with jumbo lump crab meat and citrus vinaigrette.

Blackened scallops over fresh baby spinach with apple wood smoked bacon, red onion and warm bacon vinaigrette.

Fresh Atlantic salmon, lightly blackened, served over an Asian salad, drizzled with wasabi and sesame glazes.

A six oz. breast of grilled chicken served over mixed greens, lo mein noodles, mandarin oranges and almonds, topped with an Asian sesame dressing.

Crispy mixed greens, cucumber, tomato, sweet peppers and red onion served with a choice of dressing.

Garlic sauteed andouille sausage, sweet onions, fresh basil and delicate, angel hair pasta in a plum tomato sauce, dusted with Parmesan.

A pair of pan sauteed jumbo lump crab cakes served with a whole grain mustard cream sauce and jasmine rice.

A stack of lightly fried slices of savory eggplant, Parmesan and creamy ricotta with a roasted red pepper tomato sauce, topped with grated Parmesan.

Tender lamb chops, marinated then grilled served over garlic mashed potatoes, topped with a sweet Asian chili glaze with crispy fried onions and red pepper jelly.

Ricotta and spinach filled ravioli served in a pesto cream sauce with ground walnuts and blackened shrimp.

A filet of pan seared grouper with a mustard peppercorn sauce served over jasmine scallion rice and sauteed seasonal vegetables.

A lemon herb roasted half of chicken served with saffron basmati rice and sauteed seasonal vegetables.

A pan seared breast of duck in spicy sweet plum sauce with fresh vegetable lo mein and grilled baby bok choy.

Fresh, meaty flounder stuffed with lump crab meat, served with oven roasted tomatoes, sauteed spinach and saffron rice, dressed in a champagne cream sauce.

Fresh Atlantic salmon, lightly grilled, accompanied by succulent, local grilled shrimp. Served with garlic mashed potatoes and grilled asparagus, dressed in a lemon dill cream sauce.

A light seared fillet of sea bass, served over Israeli couscous, oven roasted tomatoes and sauteed spinach, dressed in a lemon garlic aioli.

A grilled eight oz. filet mignon, served with boursin gratin potato and grilled asparagus.

A grilled 10 oz. center cut filet mignon with red bliss potatoes and fried leeks, crowned with a wild mushroom bordelasie and sauteed seasonal vegetables.

A grilled 10 oz. Kansas city strip with garlic mashed potatoes, sauteed fresh vegetables and a touch of parsley and red pepper infused olive oil.

A delectable bone in prime rib eye topped with Gorgonzola butter and drizzled with a red wine demi glace, served with sauteed seasonal vegetables, garlic mashed potatoes and tempura onion rings.

A chilled wedge of iceberg lettuce, blue cheese crumbles and crispy panceta, served with a buttermilk ranch dressing and balsamic glaze.

Thick cuts of portobello mushrooms fried in a tempura batter with a spicy chipotle aioli.

Jumbo calamari sliced lengthwise, rolled in panko bred crumbs and then deep fried untilcrips, served with roasted garlic ginger cream.

Crisp spears of asparagus fried in a tempura batter and served with lemon wasabi aioli.

House made three cheese spread with fresh spinach and lump crab meat. Served warm with pita wedges.

Black and white sesame seed encrusted seared tuna, served a top chilled calamari and seaweed salad with a teriyaki glaze and spic aioli.

Thick cuts of portobello mushroom fried in a tempura batter with a spicy chipotle aioli.

Two hearty slices of green tomato, hand bread and lightly fried. Served with andouille sausage and sweet baby shrimp, topped with a creamy shrimp sauce.

Fresh mussels served in chef's sauce Du jour with a fresh garlic crostini.

Jumbo calamari sliced lengthwise, rolled in panko breadcrumbs and deep fried to golden. Served with roasted garlic ginger cream.

Black and white sesame seed entrusted seared tuna, served a top a chilled calamari and seaweed salad with a teriyaki glaze and spicy aioli.

Please call the restaurant for today's selection.

Fresh mozzarella, wine ripened roma tomato, roasted red pepper, thinly sliced prosciutto and garden fresh basil, drizzled with an aged balsamic glaze.

A chilled wedge of iceberg lettuce, blue cheese crumbles and crispy pancetta served with a buttermilk ranch dressing and balsamic glaze.

Crisp romaine lettuce tossed in a traditional, roasted garlic, creamy dressing with red onion, feta cheese and homemade garlic crostinis.

Spinach salad with roasted pears, crumbled Stilton blue cheese, Canadian walnuts and crispy pancetta served with a citrus vinaigrette.

A bed of fresh arugula topped with jumbo lump crab meat and citrus vinaigrette.

Blackened scallops, ligltly blackened. Served over an Asian salad, drizzled with wasabi and sesame glazes.

A breast of grilled chicken served over mixed, lo mein noodles, mandarin orange and almonds, topped with an Asian sesame dressing.

A breast of grilled chicken served over mixed green, lo mein noodles, mandarin orange and almonds, topped with an Asian sesame dressing.

Crispy mixed greens, cucumbers, tomato, sweet peppers and red onion served with a choice of dressing.

Grilled chicken served over fettuccine topped with a light Parmesan cream sauce.

Grilled shrimp served over fettuccine topped with a light Parmesan cream sauce.

Angle hair pasta served in a plum tomato sauce with sweet onion, fresh basil and extra virgin olive oil. Topped with melted Parmesan.

Prepared to your choice of blackened, grilled or pan seared. Served with a cherry tomato, red onion, garlic ad basil champagne vinaigrette over angel hairs pasta.

Large shrimp sauteed with tossa ham, fresh garlic and scallions in a spicy cream gravy served over cheesy grits, diced tomato to garnish.

Seasoned and grilled Cuban style pork, ham, sliced Swiss cheese, dill pickles, coleslaw and mustard wrapped in a grilled flour tortilla.

Roasted red peppers, portobello mushrooms grilled zucchini and creamy boursin drizzled with a balsamic vinaigrette.

North Carolina, flounder, deep fried. Served on a hoagie roll with lettuce, tomato and a mild jalapeno tartar sauce.

Thin sliced of smoked turkey breast. Topped with basil pesto and melted brie, served on focaccia.

Thinly sliced marinated pastrami beef smothered in grilled onion, pepper, creamy horseradis and melted provolone.

Thinly sliced corned beef, sauerkraut, thousand island dressing melted Swiss, served on marbled rye.

An eight oz. prime beef burger topped with caramelized onions, portobello mushrooms, melted provolone and garlic aioli.