OUR MENU

starter

calamari

cilantro. pickled red onion. jalapeno aioli. 13

grilled brie

apple. pecans. brown sugar glaze. crostini. 14

shrimp cocktail

¼# gulf shrimp. cocktail sauce. lemon. 13

flatbread

artichoke. tomato. pesto. feta. 11

smoked ribs

spice rubbed. bourbon barbecue. scallion. 14-half. 26-full.

lobster nachos

chipotle créme. scallion. pico de gallo. 16

steak tartare

poached egg. crostini. mustard vinaigrette. 12

banana peppers

hot italian sausage. red sauce. parmesan. 11

french onion soup

rich broth. caramelized onions. gruyere. 7

big board

three meats. three cheeses. accoutrements. 28
~ also offered are three cheeses for 12 or three meats for 14 ~

salads

avocado & citrus

arugula. red onion. cucumber. cotija cheese. cilantro-lime vinaigrette.11

simple

arugula. goat cheese. simple vinaigrette. 6

caesar

romaine hearts. parmesan. caesar dressing. 9

wedge

iceberg. bacon. red onion. tomato. blue cheese dressing. 10

land

pork chop

brussels sprouts. butternut puree. crisp apple. bacon vinaigrette. 29

filet

whipped potatoes. green beans. roasted carrots. garlic herb oil. 36

new zealand lamb rack

mushroom tortellini. demi. fromage. blanc fondue. mushrooms. 35

bell & evans chicken

halloumi cheese fries. gnocchi. red pepper creme. basil pesto. 26

½# burger

jalapeno relish. greens. tomato. onion. cheddar. bacon. fries. 18

sea

blackened mahi mahi

coconut rice. pico de gallo. avocado mousse. arugula. plantain chips. 27

yellowfin tuna

fried sticky rice. vegetable stir fry. peanuts. scallions. soy glaze. 30

sixty south salmon

asparagus. red pepper cous cous. lemon aioli. 25

noodles

linguine & clams

little neck clams. garlic herb butter. white wine. 27

fettuccine & squash

butternut squash creme. red peppers. spinach. arugula pesto. 19

bolognese

veal. beef. pork. tomato. mirepoix. pappardelle pasta. pecorino. 27

sides

potatoes au gratin.

mushrooms.

spinach.

asparagus.

brussels sprouts.

coconut rice.

green beans.

fries.

a gratuity of 20% will be added to parties of six or more guests

consuming raw food items may result in foodborne illness at the consumer’s risk