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Dinner

CHEF’S SPECIALS

Curried Chicken & Cabbage Soup – 8
Crème fraîche

Seared Scallops & Wild Mushroom Chorizo Tortellini – 34
Braised spinach, roasted red peppers, basil mascarpone cream

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

Pan Seared North Carolina Wahoo – 28
Aromatic scented rice pilaf, roasted sweet corn relish, sun-dried tomato consommé

Suggested Wine Pairing: 2014 Wyou Vinho Verde, IT – 30/8

*Surf & Turf – 40
Petite filet mignon, butter poached red shrimp, charred cipollini onions & haricots verts, garlic whipped potatoes, brown butter cream

Suggested Wine Pairing: 2015 Cesari Due Torri, IT – 36/10

Butcher’s Cut
Roasted sweet potato & kale hash, broccoli rabe, espagnole sauce, crisp fennel

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

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

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

 

STARTERS

She Crab Soup – 9

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

Shrimp & Grits – 12
Smoked gouda grits, andouille basil cream, smoked paprika oil, basil oil

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

Premium cheeses only – 16

Sautéed Calamari – 12
Heirloom grape 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

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

*BBQ Spiced Scottish Salmon – 27
Smoked gouda mac & cheese, collard greens

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

Bone-In Chicken Breast – 26
Stuffed with smoked prosciutto, Thomasville Tomme & spinach, roasted garlic whipped potatoes, broccoli rabe, red pepper demi-glace

 

*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