Appetizers
Scallops Rockport 11.95
Pan Seared Sea Scallops, Saffron Risotto and Marinated Field Greens
Fried Green Tomatoes 6.00
Flash Fried Corn Meal Crusted Tomatoes Served with a Creole Cream
Crab and Spinach Gratin 10.50
Crab, Spinach, Cheese Fondue Baked Under a Crisp Parmesan Crust
Served with Garlic Bread and Sliced Celery
Basket of Puppies 3.95
A Basket of Sweet Corn Hushpuppies Dusted with Powdered Sugar, Served with a Creamy Onion Relish
Soups and Salad
Charleston Cream of Crab Soup
A Traditional Low Country Cream of Crab Finished with Sherry 6.95
Toasted Onion Soup
Slow Pan-roasted Sweet Onions in a Hearty Beef Broth Topped with an Island of Toasted Cheese 6.00
Caesar Salad
Classic Caesar Salad with Toasted Croutons and Parmesan Petals 8.95
With a Crisp Chicken Breast 13.95 With Grilled Colossal Shrimp 16.95
Complimentary House Salad served with all entrees
Salad Dressings:
Avocado Ranch, Caesar Dressing, White Balsamic Vinaigrette, Citrus Sesame Ginger
Beverages
Hand Pressed Lemonade (Per Glass) 3.50
Soft Drinks, Iced Tea, Whole Milk, Juice 3.50
Spring Water, Perrier 3.50
House Blend Coffee/Tea 3.50
Loose teas (by the pot) 4.00
Beer, Wine and Cocktails are Available
Entrees
Pasta Atlantis...........................................................................................(Rhode Island)
Linguini Tossed with Sauteed Crab, Shrimp, Scallops, Spinach, Shitake Mushrooms and A Saffron, Sherry Cream 21.00
Charleston Shrimp and Cheddar Grits.........................................................................(South Carolina)
Creamy Hominy Grits with Bacon, Maple Sausage, Cheddar Cheese and Cajun Spiced Shrimp 19.00
Jambalaya.....................................................................................................................(Louisiana)
A Lively Stew of Andouille Sausage, Shrimp and Chicken Slow Cooked with Traditional Vegetables and Spice
Served over Rice 19.00
Each Entree listed below is accompanied by Chef's selection of companion sides
Steak Burger................................................................................................(Kansas)
A Grilled Eight Ounce Chopped Beef Rib and Chuck Burger
Sliced Pickled Green Tomato, Red Onion, and Lettuce with Chipotle Mayonnaise on a Brioche Bun 14.95
Smithfield Pork Brochette...................................................................................(Virginia)
Grilled Bacon Wrapped Pork Medallions
with a Brandy- Peppercorn Cream Sauce 20.00
Horseradish Filet of Beef............................................................................(Illinois)
A Grilled Eight-Ounce Filet of Beef with a Crisp Horseradish Crust 29.00
Omaha Filet of Beef...................................................................................(Nebraska)
A Grilled Eight-ounce Filet of Beef Finished with a Roasted Garlic Butter Jus 28.00
Galveston Steak and Shrimp........................................................................................(Texas)
Grilled Eight-Ounce Bistro Filet with Two Sauteed Colossal Shrimp 27.00
and a Brandy-Peppercorn Cream Sauce
Barbecue Ribs...................................................................................(Tennessee)
Eighteen Ounces of Tender Slow Braised Pork Ribs
Finished on the Grill with a Sweet and Tangy Barbecue Sauce 20.00
Cedar Wrapped Fish..............................................................(Michigan)
Flaky White Fish Baked in Cedar Paper Lightly Brushed with Lemon and Butter 21.00
Empire State Chicken...........................................................................(New York)
Crisp Chicken Breast Baked Under a Tomato-Provolone Crust-Served with Linguini Marinara 19.00
Maryland Style Crab Cakes..............................................................(Maryland)
Clusters of Lump Crabmeat Folded with Traditional Ingredients Baked to a Golden Brown 26.95
Pecan Crusted Salmon with a Mandarin Rum Glaze.......................................(California)
Pan Crisp Pecan Salmon with a Mandarin Orange and Golden Rum Sauce 21.00
Add a Single Crab Cake to any Entree 8.00
Grilled Asparagus 3.95
All of the above entrees are served with a companion salad
If you have any special dietary restrictions, please inform your server
in order to guide you to the most appropriate selections.
The chef may be able to accommodate you with special considerations.
We always strive to maintain a pantry of healthy fresh fruits and vegetables.
Owner/ Dining Room Manager.............Todd Bricken
Executive Chef..............Michael Zink
Please no outside food, beverages, or cakes allowed!
Carryout Orders Available
Ask us about our Catering Services
Scallops Rockport 11.95
Pan Seared Sea Scallops, Saffron Risotto and Marinated Field Greens
Fried Green Tomatoes 6.00
Flash Fried Corn Meal Crusted Tomatoes Served with a Creole Cream
Crab and Spinach Gratin 10.50
Crab, Spinach, Cheese Fondue Baked Under a Crisp Parmesan Crust
Served with Garlic Bread and Sliced Celery
Basket of Puppies 3.95
A Basket of Sweet Corn Hushpuppies Dusted with Powdered Sugar, Served with a Creamy Onion Relish
Soups and Salad
Charleston Cream of Crab Soup
A Traditional Low Country Cream of Crab Finished with Sherry 6.95
Toasted Onion Soup
Slow Pan-roasted Sweet Onions in a Hearty Beef Broth Topped with an Island of Toasted Cheese 6.00
Caesar Salad
Classic Caesar Salad with Toasted Croutons and Parmesan Petals 8.95
With a Crisp Chicken Breast 13.95 With Grilled Colossal Shrimp 16.95
Complimentary House Salad served with all entrees
Salad Dressings:
Avocado Ranch, Caesar Dressing, White Balsamic Vinaigrette, Citrus Sesame Ginger
Beverages
Hand Pressed Lemonade (Per Glass) 3.50
Soft Drinks, Iced Tea, Whole Milk, Juice 3.50
Spring Water, Perrier 3.50
House Blend Coffee/Tea 3.50
Loose teas (by the pot) 4.00
Beer, Wine and Cocktails are Available
Entrees
Pasta Atlantis...........................................................................................(Rhode Island)
Linguini Tossed with Sauteed Crab, Shrimp, Scallops, Spinach, Shitake Mushrooms and A Saffron, Sherry Cream 21.00
Charleston Shrimp and Cheddar Grits.........................................................................(South Carolina)
Creamy Hominy Grits with Bacon, Maple Sausage, Cheddar Cheese and Cajun Spiced Shrimp 19.00
Jambalaya.....................................................................................................................(Louisiana)
A Lively Stew of Andouille Sausage, Shrimp and Chicken Slow Cooked with Traditional Vegetables and Spice
Served over Rice 19.00
Each Entree listed below is accompanied by Chef's selection of companion sides
Steak Burger................................................................................................(Kansas)
A Grilled Eight Ounce Chopped Beef Rib and Chuck Burger
Sliced Pickled Green Tomato, Red Onion, and Lettuce with Chipotle Mayonnaise on a Brioche Bun 14.95
Smithfield Pork Brochette...................................................................................(Virginia)
Grilled Bacon Wrapped Pork Medallions
with a Brandy- Peppercorn Cream Sauce 20.00
Horseradish Filet of Beef............................................................................(Illinois)
A Grilled Eight-Ounce Filet of Beef with a Crisp Horseradish Crust 29.00
Omaha Filet of Beef...................................................................................(Nebraska)
A Grilled Eight-ounce Filet of Beef Finished with a Roasted Garlic Butter Jus 28.00
Galveston Steak and Shrimp........................................................................................(Texas)
Grilled Eight-Ounce Bistro Filet with Two Sauteed Colossal Shrimp 27.00
and a Brandy-Peppercorn Cream Sauce
Barbecue Ribs...................................................................................(Tennessee)
Eighteen Ounces of Tender Slow Braised Pork Ribs
Finished on the Grill with a Sweet and Tangy Barbecue Sauce 20.00
Cedar Wrapped Fish..............................................................(Michigan)
Flaky White Fish Baked in Cedar Paper Lightly Brushed with Lemon and Butter 21.00
Empire State Chicken...........................................................................(New York)
Crisp Chicken Breast Baked Under a Tomato-Provolone Crust-Served with Linguini Marinara 19.00
Maryland Style Crab Cakes..............................................................(Maryland)
Clusters of Lump Crabmeat Folded with Traditional Ingredients Baked to a Golden Brown 26.95
Pecan Crusted Salmon with a Mandarin Rum Glaze.......................................(California)
Pan Crisp Pecan Salmon with a Mandarin Orange and Golden Rum Sauce 21.00
Add a Single Crab Cake to any Entree 8.00
Grilled Asparagus 3.95
All of the above entrees are served with a companion salad
If you have any special dietary restrictions, please inform your server
in order to guide you to the most appropriate selections.
The chef may be able to accommodate you with special considerations.
We always strive to maintain a pantry of healthy fresh fruits and vegetables.
Owner/ Dining Room Manager.............Todd Bricken
Executive Chef..............Michael Zink
Please no outside food, beverages, or cakes allowed!
Carryout Orders Available
Ask us about our Catering Services