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Dinner

CHEF’S SPECIALS

Tomato Bisque – 8

Crisp Pork Belly & Arugula Salad – 14
Pickled beets, shaved watermelon radishes, charred spring onions, bourbon soaked peaches, fried goat cheese

Seared Diver Scallops – 28
Black-eyed peas, smoked Tasso ham, wilted kale, grilled fennel, lemon chive butter

Suggested Wine Pairing: 2015 Le Hardin d’Eoile sauvignon Blanc, FR – 35/9

Seared Ahi Tuna – 33
Crimson lentils, peas, Tasso ham, sweet onions, coconut clam broth, pepper ribbons

Suggested Wine Pairing: 2016 Côté Mas Crémant de Limoux Rosé, FR – 40/12

Chicken Limone – 22
Roasted garlic whipped potatoes, lemon scented demi glace, artisan greens salad, red wine vineagrette

Suggested Wine Pairing: 2014 Toasted Head Chardonnay, Dunnigan Hills CA – 35/10

 

Butcher’s Cut
Garlic whipped potatoes, haricots verts, wild mushroom demi-glace

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

*16 oz. Dry-Aged Bone-In Kansas City Strip Steak – 48

*20 oz. Bone-In Cowboy Ribeye – 55

Suggested Wine Pairing: 2014 B Side Cabernet Sauvignon, Napa Valley CA – 52/15

 

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

“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, collard greens

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

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

*38-Day Aged 8 oz. Filet Mignon – 42
Whipped potatoes, haricots verts, cabernet bordelaise

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 – 49
Cajun steak fries, broccoli rabe, horseradish chive butter

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

*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