Our Dinner Service begins at 5PM....Accepting Reservations! 804-224-4121 COURTYARD MENU STARTERS HALF POUND FRESH AND ‘WILD CAUGHT’ SPICED CAROLINA WHITE SHRIMP Served with Lemon and Tulkoff Cocktail Sauce OYSTER STEW Fresh and Plump Great Wicomico River (Virginia) Oysters served in their own liquor, Real Butter and Heavy Cream FRIED GREAT WICOMICO RIVER OYSTERS (6) Freshly Shucked Great Wicomico River, VA Oysters coated with House Autry and Panko. Fried Until Crispy and serve with Dipping Sauces. ENTREES ‘TASTE OF THE DELTA’ COMBO A Half Rack of Baby Back Ribs, slow cooked and (6) Great Wicomico River, VA Oysters Coated with House Autry. Served with our ‘House Made’ Slaw, Mac & Cheese and Cornbread. FRESH CHESAPEAKE BAY ROCKFISH SERVED OVER ‘HOUSE MADE‘ RISOTTO WITH SUCCOTASH The R&B Oyster Bar Variation of Chef Keith Long’s recipe as noted in ‘A Guide to Maryland Seafood’. Fresh Chesapeake Bay Rockfish, seasoned with Sea Salt and Cracked Pepper. Pan Seared on both sides then oven finished. Served over ‘House Made’ Risotto and Succotash . Topped with a Drizzle of Cherry Pomegranate Habernaro Cream Sauce. SEARED NORTH ATLANTIC SEA SCALLOPS SERVED OVER FRIED GRIT CAKES Added to this evening’s menu as suggested by Chef Brian Grimley of Lulu’s at the Thompson House located in the Heart of Old Fernandino Beach, FL. Fresh North Atlantic Sea Scallops, Pan Seared and Oven fished with Fried Carolina Creole Stone Ground Grit Cakes served over Blenheim Organic Gardens Sweet Potato Puree. BLACKENED FRESH CHESAPEAKE BAY ‘WILD CAUGHT’ ROCKFISH A Regional Favorite, coated with EVOO and delicious spices. Blackened on a Cast Iron Plate over very high heat. Topped with Mango Salsa. Served with Lima Bean /Sweet Corn Succotash and Seaqsoned Yellow Rice TRADITIONAL TIDEWATER FRIED VIRGINIA OYSTERS WITH SWEET HAM PLATE Sweet and Plump Virginia Oysters lightly coated with or Saltine/Panko breading. Pan fried until golden and a Thick Slice of Sweet Ham. Served with Denson’s Mac & Cheese and House Made Slaw. 21 DAY AGED CHOICE GRADE CERTIFIED ANGUS BEEF FILET OF SIRLOIN STEAK An 8 Ounce Cut of Aged Certified Angus Beef. Pan Seared and Oven Finished to your ‘Specs’. Plated over Balsamic Glaze and served with your Choice of (2) Sides SIDES FRESH AND CRISPY HOUSE SALAD WITH BLENHEIM ORGANIC GARDENS SALAD MIX (Balsamic Vinaigrette, Roasted Red Pepper and Garlic, Russian, Italian, Bleu Cheese, Caesar, Buttermilk Ranch, or Imported EVOO and Balsamic Vinegar) SEASONED YELLOW RICE HOUSEMADE MAC & CHEESE KENNY’S WILTED FRESH SPINACH WITH BLEU CHEESE MELT GRILLED ASPARAGUS LIMA AND SWEET CORN SUCCOTASH Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Posted on: Fri, 02 Jan 2015 19:37:43 +0000
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