Appetizers Butternut Bisque 6 Tempura Oyster Mushrooms Tempura fried mushrooms served with marinara and parmesan. 9 Calamari Sambal Calamari deep fried and tossed with a sweet Thai chili sauce, cilantro and green onions. 9 Vietnamese Style Brussels Sprouts Fresh brussels sprouts dry fried and finished with a fiery nuoc cham sauce, cilantro and peanuts. 9 Entrees Florida Red Snapper au Natural Fresh Florida Keys snapper pan roasted with sliced lemon, garlic, parsley and butter. 26 Hunter Style Veal Stew Veal top sirloin simmered in a rich madeira sauce with roasted red peppers, heirloom carrots and glazed shallots. 23 Moulard Duck Confit Moulard duck legs very slowly braised in their own fat, browned in the oven and topped with a red wine reduction sauce. 24 Carolina Shrimp and Grits Wild caught Texas shrimp sauteed in a spicy garlic butter sauce and served over Charleston Cheese Grits. 22 Choice New York Strip Steak Choice New York Strip cooked medium rare and served with chimichurri sauce. 24 Stuffed chicken Breast Organic Chicken Breast stuffed with pears and goat cheese, breaded with panko, deep fried and glazed with a sweet and sour pear sauce. 20 Fried Oysters Remoulade Chesapeake Oysters dredged in cornmeal, deep fried and served with remoulade sauce. 23 Thai Shrimp and Sea Bass Stew Shrimp and sea bass simmered in a spicy shrimp broth made with ginger lemongrass, coconut milk and garlic finished with rice noodles. 24
Posted on: Fri, 28 Nov 2014 22:51:51 +0000