Dinner Menu

Boneless fried chicken breast brushed with a sweet tea glaze

A heaping portion of lightly breaded and fried seafood. Please choose three of the following: flounder, oysters, shrimp or a crab cake

Sautéed shrimp, tomatoes, peppers, garlic, onions and sausage, deglazed with white wine, served with a lobster cream sauce over Carolina stone-ground grits (Add fried flounder +2.00, housemade buttermilk biscuit +1.00)

Slow baked and then grilled seasoned ground chuck, topped with a red wine mushroom sauce

Chili parmesan butter, spinach, shredded parmesan reggiano (Add grilled chicken +3.95 | shrimp +6.95 | salmon* +6.95)

Tender boneless fried pork chops smothered in a slow-cooked brown gravy

Pan-seared crab cakes topped with a red pepper remoulade sauce

Catfish fried to golden perfection and topped with tartar sauce

Bourbon, soy and brown sugar marinated Pork Tenderloin, grilled and finished with a green apple gastrique

Pan seared Atlantic salmon basted with Honey-Soy glaze and toasted sesame seeds

Pan seared chicken breast over a bed of sautéed spinach, feta cheese and finished with a white wine reduction and lemon-butter

Topped with bleu cheese crumbles and a red onion marmalade