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Dinner

CHEF’S SPECIALS

Smoked Corn Bisque – 9
Lobster & grilled corn relish

Spring Vegetable Linguine – 24
Sunburst squash, young zucchini, baby fennel, haricots verts, roasted sweet peppers, cipollini onions, asparagus, shaved Parmesan, lemon butter garlic sauce

Suggested Wine Pairing: 2015 Le Jardin d’Eolie Sauvignon Blanc, FR – 32/9

Pan Seared Red Snapper – 32
Confit fingerling potatoes, seared okra & heirloom grape tomatoes, smoked peach & burgundy wine reduction

Suggested Wine Pairing: 2014 Domaine de la Grivelière Côtes du Rhone, FR – 35/10

Chicken Limone – 24
Horseradish whipped potatoes, lemon scented demi glace, artisan greens salad, red wine vinaigrette

Suggested Wine Pairing: 2015 Gerard Bertrand Perles de Sauvignon Blanc FR – 35/10

Guiness Braised Beef Short Ribs – 26
Horseradish whipped potatoes, haricots verts, pan jus

Suggested Wine Pairing: 2015 Prime Cuts Red Blend, South Africa – 35/10

 

 

STARTERS

She Crab Soup – 9

Charcuterie & Artisanal Cheese Plate – 24
Chef’s selection of two specialty meats, two premium cheeses & accompaniments

Three premium cheeses only – 16

Sautéed Calamari – 12
Heirloom grape tomatoes, capers, garlic, arugula, spicy tomato broth

Chilled Smoke Salmon Filet – 16
Arugula, red onion marmalade, Pommery mustard, crème fraîche, crostini

“BLT” Stack – 12
Fried green tomatoes, candied bacon, frisée, pickled red onion, black pepper buttermilk dressing, balsamic reduction, basil oil

Jumbo Lump Crab Cake – 15
Spiced tomato jam, jalapeño aioli

SALADS

Baby Iceberg Wedge – 11
Heirloom tomatoes, radishes, Applewood smoked bacon, Asher blue cheese dressing

Charred Caesar – 9
Grilled baby romaine, white anchovies, shaved Parmesan, Caesar dressing

Watermelon Salad – 10
Arugula, Capra Gia Farms feta, grilled Vidalia onion, extra virgin olive oil

Baby Kale Salad – 9
Charred Georgia peaches, spiced pecans, pickled red onion, Capra Gia Farms feta, balsamic vinaigrette

ENTRÉES

*BBQ Spiced Scottish Salmon – 27
Smoked gouda mac & cheese, braised brussel sprouts

Wild Mushroom & Beef Tenderloin Tagliatelle – 28
Sweet peas, sun dried tomatoes, cipollini onion, gorgonzola cream

Shrimp, Greens & Grits – 27
Shrimp, smoked gouda grit cake, Applewood smoked bacon, collard greens, chardonnay butter sauce, heirloom tomatoes, green onion, Parmesan 

Belford’s Award-Winning Jumbo Lump Crab Cakes – 34
Savannah red rice, haricots verts, spiced tomato jam, jalapeño aioli

*Berkwood Farms Pork Chop – 36
Savory spinach & goat cheese bread pudding, charred brussel sprouts, roasted apple & bacon chutney

 

Butcher’s Cut
Horseradish whipped potatoes, haricots verts, pink peppercorn sauce

*8 oz. 38-Day Aged Filet Mignon – 42

*12 oz. 55-Day Aged Prime NY Strip Steak – 42

*16 oz. Seminole Pride Cowgirl Rib Eye – 49

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions or are in a high-risk population: pregnancy, children & elderly