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CHEF’S SPECIALS

Chilled Peach Bisque – 9
Charred lobster relish

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

*Blackened Prime NY Strip Salad – 25
Grilled plums, candied bacon, heirloom grape tomatoes, cucumber, Humbolt Fog goat cheese, champagne vinaigrette

Suggested Wine Pairing: 2012 Château Nozières Malbec, FR – 37/11

Fresh Catch – 32
Asian BBQ grouper, basil scented fingerling potatoes, charred onion relish, sherry gastrique

Suggested Wine Pairing: 2013 Nicholas Potel Mâcon Villages White Burgundy, FR – 45/12

Baked Truffle Spinach Ricotta Manicotti – 24
Pomodoro sauce, shaved Parmesan, roasted summer vegetables

Suggested Wine Pairing: 2014 Coltibuono Chianti Classico, IT – 38/10

*Surf & Turf – 40
38-day aged 6 oz. filet mignon, jumbo red shrimp, Cajun steak fries, charred brussel sprouts, salsa verde

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

*55-Day Aged Prime 16 oz. NY Strip – 45
Roasted garlic whipped potatoes, honey bourbon glazed baby carrots, tobacco straws

Suggested Wine Pairing: 2013 Chronic Cellars Purple Paradise Red Blend, CA – 45/12

Cooking Class with Chef Larry
Wednesday, September 14, 2016
See Manager for Details

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