Below you will find our dinner menu!
Salad Dressings: Watermelon Vinaigrette, Blue Gorgonzola, Ranch, Balsamic Vinaigrette, Apple Cider Vinaigrette
Arugula, sliced cucumber, split cherry tomatoes, red onion and carrot ribbon with your choice of dressing. Add chicken ($4), shrimp ($7), steak ($10) or catch ($15).
Sliced fennel bulbs, arugula, chopped watermelon and charred onion topped with pickled jalapeño shrimp and microgreens. Served with dressing of choice.
A Cobb salad with arugula, tomato, onion, avocado, bacon bits and hardboiled egg, topped with black & bleu style New York strip.
Fire roasted peppers, tomatoes, garlic, cipolini onion and English cucumber with crab meat in a sherry and pepper flake broth.
Hand cut French fries tossed in duck fat, served with sweet charred onion aioli.
Beef, veal and pork blended meatballs cooked in red sauce, served on Anson Mills Local Grits.
Fried Brussels sprouts tossed in ponzu sauce, topped with sriracha garlic aioli, tree nuts and beet leaves.
Sliced watermelon topped with sesame soy marinated tuna. Topped with cucumber ribbon, pickled shallot, radish and fennel. With a blueberry vinaigrette.
Cooked in a fra diavolo red sauce with sambal and romesco.
Local El Jay’s Bakery pretzel on spring greens topped with Maryland style crab dip, baked with cheddar and pancetta.
Hand-breaded fried green tomatoes with ricotta spread, basil and balsamic reduction.
Beer battered cut grouper, served on spring green with fries and sriracha garlic aioli.
Beer battered chicken breast strips served with French fries and Roof-Fil-A Sauce.
Served over a bed of romesco with a cherry pepper aioli drizzle.
All entrees served with side salad. All sandwiches served with French fries.
Fresh “Off The Boat” local catch of the day served with root vegetables and fingerling potatoes.
Cavatappi, sherry cheese sauce, jumbo lump crab meat and pancetta with blistered scallion.
Catch of the day filet, local caught shrimp and mussels cooked with a saffron mirepoix stock, served with a baguette.
Sautéed U-1o diver scallops with rice, charred peach, peach beurre blanc and blueberry drizzle.
Fresh local caught shrimp cooked in sofrito and pancetta on top of fresh Anson Mills Grits topped with pancetta and microgreens.
Local caught shrimp cooked in a spicy red sauce served over a bed of rice, topped with microgreens.
Pan fried crusted chicken tossed in a coconut sauce, served on top of pea and pancetta rice.
Roasted carrots, zucchini, yellow squash, blistered tomatoes and fingerling potatoes with romesco and fresh herbs.
12 oz. New York strip cut steak with roasted fingerling potatoes and charred asparagus with black garlic.
Two 6 oz. jumbo lump crab cakes served with asparagus, Old Bay fingerling potatoes, a lemon-caper remoulade and black garlic.
One 6 oz. jumbo lump crab cake served with lettuce, tomato and remoulade on a toasted brioche bun.
8 oz. angus blended patty served with white cheddar, lettuce, tomato, sweet charred onion aioli, served with fries.
Fried grouper, shrimp, oysters, clams and French fries served with ketchup, tartar sauce and cocktail sauce.
6 oz. burger patty with American cheese, lettuce and tomato on a brioche bun.
Kid’s Mac & Cheese 9
Elbow macaroni tossed in creamy yellow cheddar “Mac Sauce”.
Kid’s Fingers 7
Breaded chicken tenders served with French fries and Root-Fil-A Sauce.