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CHEF’S SPECIALS

Roasted Butternut Squash Soup – 8

Watermelon Salad – 12
Arugula, Capra Gia Farms feta, grilled Vidalia onion, extra virgin olive oil

Crispy Orange Glazed Chicken Dumplings – 13
Roasted zucchini & squash salad

Fresh Catch – 32
Pan seared South Carolina red snapper, tri-colored quinoa, shaved apple & onion salad, habanero relish

Suggested Wine Pairing: 2014 Louis Jadot Mâcon-Villages, FR – 42/12

Chicken & Shrimp Marsala – 28
Fresh tagliatelle, wild mushrooms, cipollini onions, smoked prosciutto, escarole

Suggested Wine Pairing: 2015 Saveurs du Temps Chardonnay, FR – 35/10

*Surf & Turf – 42
55-day aged 7 oz. NY strip steak, blackened butter poached colossal shrimp, herb roasted potatoes, braised swiss chard, saffron cream

Suggested Wine Pairing: 2015 Les Volets Pinot Noir, FR  33/9

*55-Day Aged Prime 16 oz. NY Strip – 45
Caramelized onions, garlic whipped potatoes, bacon cheddar charred brussel sprouts, mushroom demi-glace

Suggested Wine Pairing: 2013 Borsao Garnacha, SP 30/8

 

STARTERS

She Crab Soup – 9

Carolina Pickled Shrimp Cocktail – 11
Bloody Mary cocktail sauce

“Icy Blue” Mussels – 14
Roma tomatoes, caramelized onion, fennel, lemon butter garlic sauce

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

Shrimp & Grits – 11
Smoked gouda grits, andouille basil cream, smoked paprika oil, basil oil

Artisanal Cheese Plate – 16
Chef’s selection of three premium cheeses & accompaniments

Sautéed Calamari – 12
Roasted Roma tomatoes, capers, garlic, arugula, spicy tomato broth

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

“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

 

ENTRÉES

Shrimp Linguine – 25
Heirloom grape tomatoes, artichoke pesto, truffle oil

*BBQ Spiced Scottish Salmon – 27
Smoked gouda mac & cheese, Parmesan roasted zucchini, summer squash

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

*38-Day Aged 8 oz. Filet Mignon – 40
Whipped potatoes, haricots verts, wild mushroom demi-glace 

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

*Seminole Pride 16 oz. Cowgirl Rib Eye – 44
Cajun steak fries, broccoli rabe, horseradish chive butter

*Berkwood Farms Pork Chop – 30
Smoked gouda grits, collard greens, Georgia peach chutney

Chicken Caprese – 24
Roma tomatoes, fresh mozzarella, pan drippings. roasted garlic smashed fingerlings, artisan greens, red wine vinaigrette

 

*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