Mill Pond Steakhouse

Extra large south carolina jumbo shrimp served with fresh grated horseradish cocktail sauce.

Roasted duck quarters, pulled and blended with caramelized sweet onions, shitake mushrooms, and cilantro, are twisted into succulent flash fried spring rolls. Garnished with a sweet chili glaze.

Locally grown panko encrusted tomatoes, panko encrusted and fried golden. Layered with boursin cheese and lump crab. Finished with a citrus beurre blanc sauce.

New zealand lamb seasoned and grilled. Finished with a dark cherry bourbon glaze.

Select oysters, dusted with boykin cornmeal, fried crisp. Finished with pineapple and mango chutney, chipotle aioli, and a sweet balsamic reduction.

A 4oz. portion of baked brie topped with a pineapple chutney. Served with asiago toast points.

Iceberg lettuce with marinated grape tomatoes, purple onions, cucumbers, and balsamic bleu cheese dressing.

Hearts of romaine, shaved asiago cheese, and homemade garlic croutons, with classic caesar dressing.

Baby spinach leaves tossed with warm apple wood bacon vinaigrette, julienned tomatoes, fried oysters, and imported brie.

Romaine, egg, grape tomato, bleu cheese crumbles, bacon bits, and a creamy balsamic vinaigrette.

Organic mixed greens tossed in honey dijon vinaigrette, with cherry tomato, sliced cucumber, croutons, and shaved red onions.

Seasoned and grilled.

Served with red wine sauce.

18 oz. thick cut.

Served with gorgonzola cheese sauce.

Half pound center cut filet and broiled lobster tail.

Rubbed with basil pesto. Finished with chive butter.

White wine cream sauce with fresh jumbo shrimp, tasso ham, tomatoes, basil, peppers, and onions, over stone ground boykin mill grits.

Fresh lump crab mixed with mayonnaise, chives, and panko bread crumbs. Sauteed and topped with a citrus beurre blanc sauce.