APPETIZERS

What Nots mushroom caps stuffed with a blend of three cheeses and baked in Chef’s own savory garlic butter sauce. 11

Stuffed Artichoke Bottoms  hand stuffed with crab meat and topped with our own blend of Asiago sauce. 15

Lobster Mac & Cheese Chef’s blend of cheeses combined with fresh Ballerina pasta topped with lobster and bread crumbs then oven baked to perfection. 18

 

SOUP and SALAD

Spring Salad … fresh organic salad with sliced tomato and onions, served with mango pineapple vinaigrette or your choice of house dressing.  8

Smoked Tomato Bisque …  topped with homemade croutons. 12

 

ENTREES

Australian Lamb Chops smothered in brown mint sauce and served with a mix of seasonal vegetables.  27 

Stuffed Swordfish … stuffed with fresh crab meat and spicy pepper jack cheese, served over fettuccini pasta topped with creamy garlic butter caper sauce and fresh julienne vegetables.  30

Stuffed Wild U10 Shrimp … stuffed with fresh crab meat and spicy pepper jack cheese, served over fettuccini pasta topped with creamy garlic butter caper sauce and fresh julienne vegetables.  35

Chicken Provolone … grilled chicken topped with crab meat, melted provolone cheese and homemade brown sauce, served over angel hair pasta.  25

Roasted Duck … half duck slowly roasted and cooked to perfection, topped with Chef’s orange sauce and served over angel hair pasta.  35
Featured on the Food Network’s Diners, Drive-Ins and Dives

Blackened Stuffed Chicken or Pork Chop … hand stuffed with pepper jack cheese and fresh crab meat, smothered in Asiago sauce and served over angel hair pasta.  25   Featured on Guy’s Diners, Drive-Ins and Dives

 Blackened Ribeye … served with steak butter and homemade mashed potatoes.  27

 

KIDS

Chicken Tenders hand battered chicken tenders served with “no spice” fries. 12

Sliders … two kid-friendly sliders – meet and cheese only – served with “no spice” fries.  12

DESSERTS

Famous Bread Pudding made fresh daily and smothered in our own hot cognac sauce.  9
Featured on Diners, Drive-Ins and Dives and in Paula Deen Magazine

Chocolate Cake  topped with chocolate drizzle and vanilla bean ice cream.  9

 

 

 

Split Plates $3.00

20% Gratuity added on parties of 10 or more.