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Dinner

CHEF’S SPECIALS

Roasted Cauliflower Bisque – 8
Truffle Parmesan tuile

Mussels & Fries – 14
Garlic tomato cream

Lemon & Herb Ricotta Ravioli – 14
Grape tomato, baby zucchini, sunburst & patty pan squash

Little River, SC Wreck Fish – 28
Pan seared duck fat potatoes, roasted heirloom carrots, beurre fumet

Suggested Wine Pairing: 2015 Simi Chardonnay, Sonoma CA – 40/12

Prime 14 oz. Boneless Rib Eye – 46
Goat cheese & wild mushroom risotto cake, roasted cauliflower, haricots verts, black garlic & fennel glaze

Suggested Wine Pairing: 2015 Franciscan Estate Cabernet Sauvignon, Napa Valley CA – 55/15

Pecan Bourbon Chicken Breast – 24
Truffle whipped potatoes, haricots verts

Suggested Wine Pairing: 2015 Chateau St. Jean Bijou Rosé, Napa Valley CA – 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
Bourdon soaked Georgia peaches, spiced pecans, pickled red onion, Capra Gia Farms feta, balsamic vinaigrette

ENTRÉES

*Grilled Scottish Salmon & Jumbo Shrimp – 29
Duck fat fingerling potatoes, haricots verts, lemon crème fraîche

Seafood Linguini – 32
Scallops, shrimp, jumbo lump crab meat, mussels, cipollini onions, heirloom grape tomatoes, arugula, lemon butter garlic sauce

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

BBQ Spiced Pork Rib Eye – 28
Parsnip & coconut purée, roasted zucchini & squash, blackberry gin emulsion

 

Butcher’s Cuts
Whipped potatoes, asparagus, 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