Precourses
Fresh Prince Edward Island Mussels
Steamed in your choice of sauce with focaccia toast points Chorizo sausage with red and green bell peppers and white wine Red: garlic, shallots and house made marinara El Diablo: spicy marinara 10/18 entrée w/...
Signature Lamb Lollipops
Blackened petit bone-in hand cut in house lamb chops paired with jalapeño mint gastrique dipping syrup. 12
Blue Crab Bisque
A puree of rich velvety blue crab with a splash of sherry and jumbo lump crab meat floated in. 6
Fried Local Oysters Maque Choux
North Carolina shucked oysters, perfectly fried with a chorizo bourbon cream corn sauce and crispy baguette toast points. 9
Tuna Tartar and Jumbo Lump Crab
Tuna and avocado tartar prepared to order. Dressed in an Asian citrus sauce with wakame seaweed salad, topped with jumbo lump crab meat, crispy wonton strips and drizzled with wasabi lime aioli. 10
Short Ribs
Braised Certified Angus Beef ® shredded short ribs served over a cremini mushroom risotto. 10
Grilled Steak Bruschetta
Grilled tenderloin, caramelized onions and melted smoked Gouda cheese atop baguette crostinis. 10
Foie Gras
Cast iron seared Foie Gras served with a dried cherry, caramelized onion and blood orange chutney served on toasted brioche bread. 12
Calamari
Lightly fried tender rings and tentacles served with both sweet chili aioli and marinara; regular or spicy. 7
Salads
Caesar
Hearts of romaine tossed with our house made Caesar dressing topped with anchovy filets, crispy capers and croutons and finished with shredded Parmigiano-Reggiano. 6
Spinach “BLT”
Baby spinach, purple onions, sliced avocado sprinkled with hard boiled egg and tossed in fire roasted tomato and bacon vinaigrette. 7
Apple And Brie
Composed mixed greens, sliced green apples, crostini smeared with Brie cheese and pomegranate champagne vinaigrette. 7
House
Mixed greens, tomato wedges, thinly sliced purple onions and finished with your choice of dressing. 6
House Made Dressing Selections
Creamy Balsamic, Pomegranate Champagne Vinaigrette, Black Pepper Blue Cheese, Fire Roasted Tomato and Bacon Vinaigrette, Raspberry Poppy Seed Vinaigrette
Entrées
Crab And Lobster Cake
Pan seared jumbo lump crabmeat and cold water lobster cake topped with a sweet chili aioli and decorated on a pineapple curry cream sauce, finished with sautéed spinach and mashed potatoes. 25
Veal Chop Saltimbocca
Bone-in hand cut in house marinated with rosemary, roasted garlic., and sage. Chop is wrapped with prosciutto and topped with fresh mozzarella cheese. Finished with a cremini marsala sauce, roasted root vegetable medley and mashed potatoes. 32
Smoke House Filet Mignon
8 oz. hand cut Certified Angus Beef ® tenderloin marinated with thyme, rosemary and garlic, grilled to order. This mouthwatering fork tender filet is topped with caramelized onions and smoked Gouda cheese with a smoked porter Demi glace and served with garlic herb baguettes and roasted root vegetable medley. 29
Crab And Spinach Potato Gnocchi Ala Vodka
Sautéed jumbo lump crab meat and spinach with Italian potato dumplings tossed in a creamy ala vodka sauce. 25
Grilled Chicken and Walnut Salad
Marinated grilled and sliced chicken with mixed green salad tossed in a raspberry poppy seed vinaigrette and topped with candied walnuts and green apple slices. 15
Smoked Garlic Duck Breast
Maple Leaf Farms duck breast marinated with smoked garlic and extra virgin olive oil. Pan seared and then roasted to order with a dried cherry, caramelized onion and blood orange chutney. Accompanied with Yukon gold and Idaho sweet potato gratin and sautéed asparagus. 27
Veal Osso Bucco
Traditional style cut veal fore shank, slowly braised in veal stock, aromatic vegetables, saffron and white wine. Served over creamy Brie herbed polenta and topped with fresh gremolata. 29
Beef Lasagna
Layers of ground Certified Angus Beef ® bolognaise, pasta sheets and a three cheese béchamel with house made marinara and herb and garlic butter baguette. 21
Stagecoach Rib-Eye
Certified Angus Beef ® Hand Cut 14oz Rib-Eye and cast iron skillet cooked bell peppers and onions served with Yukon Gold and Idaho sweet potato gratin. 28
Sunburst Mahi Mahi
Cashew encrusted fresh Mahi Mahi, pan seared and deglazed with white wine accompanied with citrus scallion mashed potatoes, sautéed spinach and vanilla mango beurre rouge. 28
Local Fish
Fresh off the boat local fish with an ever changing Chef preparation. Ask your server for daily special and pricing.