Dinner

SMALL PLATES

tuna dip | 10

locally smoked tuna dip with fried pita toast points

chicken wings | 11

marinated and deep fried with choice of sauce: buffalo, garlic parmesan mango habanero, or bbq

calamari | 13

golden fried rings and tentacles served with mango habanero sauce

crab cake appetizer | 15

pan fried crab cakes, served with black bean and roasted corn salad and remoulade

shrimp cocktail | 13

six steamed and chilled large shrimp with cocktail sauce

nachos | 13

nachos topped with pulled pork, lettuce, pico de gallo, tomatoes and green onions, topped with roasted jalapeños and sour cream

sesame balsamic scallops | 14

pan seared scallops, served on sesame crostinis, topped with fig balsamic chutney

SANDWICHES AND BURGERS

build your own burger | 14

black angus patty grilled on an open flame with a toasted brioche bun.

choice of three toppings:

tacos | 15

your choice of any three: mahi, steak or pulled pork served in a fresh corn tortilla with lettuce, pickled onions, pico de gallo, roasted jalapeños and cumin sour cream reel

grouper sandwich | 17

fresh grouper dusted in seasoned flour and deep fried, topped with melted tillamook cheddar, lettuce, tomato, onion, pickle and tartar on a toasted brioche bun

crispy buttermilk chicken sandwich | 12

southern fried chicken breast (regular or spicy tossed in buffalo sauce), topped with swiss cheese on a toasted brioche bun

classic seafood po boy | 15

your choice of shrimp, oyster or soft shell crab on a gambino baguette with lettuce, tomato, onion, pickle and creole remoulade

ribeye sandwich | 14

served with sautéed mushrooms and onions with your choice of cheese, served on a gambino baguette

SOUPS AND SALADS

chefs soup of the day | 9

seafood gumbo | 11

caesar salad | 13

topped with your choice of chicken, salmon or steak

chef salad | 12

tossed salad greens, topped with ham, turkey, tomatoes, cucumbers, bacon, cheese and your choice of dressing

tuna salad | 15

seared ahi tuna over a bed of mixed greens, topped with julienne carrots, wasabi peas, tomatoes and radishes, served with a sesame ginger dressing

cobb salad | 14

traditional chicken cobb, served over mixed greens with tomatoes, bacon, hard boiled egg, avocado and blue cheese crumbles with ranch dressing

GRILLED PIZZA

the traditional | 14

marinara, pepperoni and fresh mozzarella

cheese and your three | 15

marinara, pepperoni and fresh mozzarella with your choice of any free topping:
pepperoni, mushrooms, sausage, banana peppers, jalapeño, bacon, tomatoes, onions

LARGE PLATES

center cut bone-in ribeye steak | 28

16 oz. ribeye grilled to perfection with veal stock reduction, potato gratin and seasonal vegetables

filet mignon | 30

8 oz. center cut filet grilled to perfection with rosemary demi glaze, potato gratin and asparagus

herb marinated chicken | 23

half chicken marinated in herbs with mushroom cream sauce, pesto mashed potatoes and seasonal vegetables

shrimp and grits | 23

fresh shrimp with local c&d stone ground grits, andouille sausage, peppers, and onions, topped with house-made creole sauce

seafood pasta | 21

fresh gulf shrimp, jumbo lump crab meat and mussels in a house-made cream sauce, served over linguine pasta

scallop scampi |22

pan seared scallops with creole rice pilaf and traditional scampi sauce

grouper h2o | 28

panéed grouper with local c&d stone ground yellow grits, asparagus and shrimp creole sauce

SIDES

sautéed mushrooms | 5

lobster mac and cheese | 9

cheesy c&d grits | 5

seasonal vegetable medley | 5

pesto mashed potatoes | 6

grilled asparagus | 6

fried brussels sprouts | 5

rice pilaf | 5

DESSERTS

chocolate ganache souffle | 8

orange grand marnier crème brûlée | 8

bourbon pecan pie with truffle sauce | 8

key lime pie | 8

goat cheese cake | 8