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LOW COUNTRY SHE CRAB
SOUP
Dry Sherry & Chef’s Garden Chives
7
VICHYSSOISE
Cold Leek & Potato Soup, Truffle Crème
Fraiche & Toasted Local Pecans
6
SHRIMP & GRITS
Crispy Grits Cake, Sautéed Jumbo Shrimp,
Andouille & Bell Pepper Casserole
11
TOMATO & BOURSIN NAPOLÉON
Fried Green Tomato, Fines Herbs Boursin
Cheese & Ratatouille Coulis
10
MAINE LOBSTER RISOTTO*
Butter Poached Maine Lobster Meat, Arborio
Risotto & Toasted French Baguette
15
CRAB CAKE DIJONNAISE
Lump Crab Meat, Sweet Corn Salsa & Capers
Aioli
9
ESCARGOT BOURGUIGNON
Tender Escargot, Chardonnay, Fine Cognac,
Chopped Parsley & Lots of Garlic Butter
HALF DOZEN 8 FULL
DOZEN 12
ST. JACQUES ROCKEFELLER
Pan Seared Dover Scallops, Sautéed Baby
Spinach, Crispy Smoked
Apple Wood Bacon & Pernod Scented Mornay
12
Served with salad Maison and Chef's selection of fresh
vegetables.
Poached pear & blue cheese salad add $3
GRILLED LOCAL GROUPER
Blue Crab Cake, Grilled Asparagus
& Lobster Sauce
29
Chef’s Wine Suggestion: Glass:
Chardonnay, Louis Latour, France
Bottle: Chardonnay, Mer soleil, California
SHRIMP & SCALLOPS CHARDONNAY
Chef Eric created this award winning
dish during a “Iron Chef” competition.
Sautéed Jumbo Shrimp, Pan-Seared Dover
Scallops, Leek Fondue
& Angel Hair Pasta
27
Chef’s Wine Suggestion: Glass:
Chardonnay, Brentwood Label, Napa
Bottle: Chardonnay, Talmard, France
SALMON AU TARRAGON
Fresh Salmon Poached in Court-Bouillon,
Jasmine Rice,
Lime Juice & French Tarragon Sauce
26
Chef’s Wine Suggestion: Glass:
Sauvignon Blanc, Tariquet, France
Bottle: Sauvignon Blanc, Château Sancerre,
Loire Valley
COQUILLES ST. JACQUES RISOTTO
Pan Seared Dover Scallops, Sweet Corn
Risotto
& Spring Green Bouquet
28
Chef’s Wine Suggestion: Glass:
Pinot Grigio, Sartori, Italy
Bottle: Pinot Grigio, Santa Margherita,
Italy
LOBSTER TAIL “ROYAL”
Twin 6 oz Maine Lobster Tail, Jasmine
Rice & Grilled Asparagus
42
Chef’s Wine Suggestion: Glass:
Chardonnay, Louis Latour, France
Bottle: Pouilly Fuissé, Louis Latour,
Bourgogne
Served with salad Maison and Chef's selection of fresh
vegetables.
Poached pear & blue cheese salad add $3
FILET AU POIVRE
Grilled Angus Beef Tenderloin, Roasted
Fingerling Potato,
Cracked Black Peppercorn & Cognac Sauce
Grand Cut (10oz) 32 Petit
Cut (5 oz) 25
Add Sautéed Shrimp 7 Add 6
oz Lobster Tail 19
Chef’s Wine Suggestion: Glass:
Cabernet Sauvignon, Solaire, Napa
Bottle: St Emilion, Bordeaux, France
ROASTED RACK OF LAMB
Crispy Rosemary Scented Grits Cake,
Sautéed Baby Spinach,
Roasted Grapes & Pinot Noir Reduction Demi
Full Rack 36 Half Rack 26
Chef’s Wine Suggestion: Glass:
Pinot Noir, Maison Nicolas, France
Bottle: Pinot Noir, Louis Latour, France
PORK OSSO BUCCO
Roasted Garlic, Braised Mirepoix, Roma
Tomato Concassée
& Angel Hair Pasta
26
Chef’s Wine Suggestion: Glass:
Lambrusco, Tutto Benne, Italy
Bottle: Red Zinfandel, Joel Gott, California
ENTRECÔTE AU BLEU
Grilled Dry Aged 12 oz Angus Ribeye,
Roasted Garlic Mashed Potato,
Pear Poached in Wine & Roquefort Cheese
Sauce 29
Add Sautéed Shrimp 7
Add 6 oz Lobster Tail 19
Chef’s Wine Suggestion: Glass:
Cabernet Sauvignon, Solaire, Napa
Bottle: Côtes-du-Ventoux, J. Vidal-Fleury,
France
CANARD AU GRAND MARNIER
Pan-Seared Duck Breast, Grand Marnier
Sauce, Orange Suprême,
Candied Orange Zest & Savory Oyster Mushroom
Bread Pudding
26
Chef’s wine suggestion: Glass:
Merlot, Brentwood Label, Napa
Bottle: Châteauneuf-du-Pape, Rhône Valley,
France
Menu &
prices subject to change
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