STARTERS
Pan Seared Sea Scallops 13.00
Creamy Corn Grits
Sauteed Wild Mushrooms
Trio of Baby Crab Cakes 15.00
Classic Style with Remoulade Sauce and Citrus
Spiced Peppers and Mango Salsa
Coconut Crusted with Pineapple Chutney
Fresh Fettucini Pasta 13.00/19.00
Saute of Baby Vegetables, Wild Mushrooms, Creamy Sun-Dried Tomato Pesto
Shaved Parmesan
Fresh Shellfish Risotto Paella Style 15.00/30.00
Saute of Crab, Lobster, Clams, Mussels, Calamari, Shiitake and Peas
Shaved Manchego Cheese
Linger Longer Shrimp Cocktail 15.00
Poached Gulf Shrimp and Tempura, Apple and Jicama, Cocktail Sauce
Selection of East and West Coast Oysters
Mignonette and Classic Cocktail Sauce
Six Pack 14.00
Bakers Dozen 24.00
SALADS
House Salad 9.00
Tomato, Cucumber, Carrots
Choice of Balsamic, Oil and Vinegar, Blue Cheese, Ranch
Classic Caesar Salad 12.00
White Anchovy Dressing, Brioche Croutons, Crispy Parmesan Tuille
Steak House Lettuce Wedge 11.00
Smoked Bacon, Tomato, Stilton Blue Cheese Dressing
Mixed Baby Green Salad 11.00
Mixed Greens, Roasted Asparagus, Warm Goat Cheese Cake, Shaved Fennel, Raspberry Vinaigrette
Warm Spinach Salad 11.00
Smoked Bacon Vinaigrette, Roasted Portobellos, Brie and Brioche
SOUPS
Maine Lobster Bisque 16.00
Butter Poached Maine Lobster
French Onion Soup au Gratin 10.00
FROM OUR WOOD-BURNING GRILL
We grill over 100% Georgia hardwood. Steaks can be prepared blackened, pan seared with rosemary and garlic, or crusted with peppercorns. Meals include one complimentary side dish and your choice of our signature sauces: Port Wine Sauce, Maple-Bacon Jus, Brandy Green Peppercorn Sauce, Bearnaise Sauce or Linger Longer Steak Sauce.
Filet Mignon
6 Oz. 30.00 8 Oz. 39.00
New York Strip
10 Oz. 31.00 14 Oz. 40.00
18 Oz. Porterhouse Steak 42.00
12 Oz. Peach/Bourbon Glazed Pork Chop 30.00
10 Oz. Herb and Garlic Marinated Center Cut Veal Chop 45.00
Truffle Scented Ashley Farms Chicken Breast Two Ways 27.00
16 Oz. Ribeye Steak 39.00
Chef Steven suggests that your Land selections can also be prepared classically:
“Steak Rossini”
With Pan Seared Foie Gras and Black Truffle 17.00 Additional
“Steak Oscar”
With Lump Alaskan Crabmeat and Bearnaise Sauce 15.00 Additional
“Surf and Turf”
With a 6 oz. Grilled Lobster Tail 25.00 Additional
SEAFOOD
9 Oz. Atlantic Salmon Filet 26.00
8 Oz. Grilled Atlantic Swordfish with Citrus Essence and Thyme 28.00
8 Oz. Chili-Orange Glazed Atlantic Tuna Steak 30.00
1 ¼ Pound Maine Lobster 40.00
Poached, Split and Grilled with Sweet Thai Butter or Lemon Truffle Sauce
Chef Steven suggests that your Seafood selections can also be prepared as:
“Rue Orleans”
Saute of Andouille Sausage and Bourbon Glazed Shrimp 10.00 Additional
“Rockefeller”
Gratin of Gulf Oysters, Spinach and Bacon in a Sherry Cream Sauce 9.00 Additional
“Asian-Pacific Style”
Toasted Sesame, Passion Fruit and a Lobster Spring Roll 9.00 Additional
SIGNATURE SIDE DISHES
Blue Cheese Roasted Beefsteak
Tomato Glazed Asparagus with Lemon Sauce
Loaded Baked Potato
Yukon Gold Mashed Potato
Sauteed Haricot Verts with Toasted Almonds
Fingerling Potato au Gratin
Creamed Spinach
Fresh Creamed Corn
Madeira and Wild Mushrooms Caramelized Onion
Garlic Steak Fries
Risotto Primavera