VALENTINE'S DAY MENU

FRIDAY, FEBRUARY 14TH

Whole Maine lobster

STARTERS

Chicken liver pâte with capers, red onion jam, Dijon mustard & everything crackers 14.95

Fried Coconut Shrimp with pineapple chipotle aioli 9.95

Crayfish Mac ‘n’ Cheese with breadcrumb topping 8.95

Petite Salad: Choose Caesar or House 5.95

Wellfleet oysters (Massachusetts) on the half shell 16.95

Soup of the Day 5.95

Sashimi of Ahi (tuna) in a sesame seed vinaigrette with wasabi & pickled ginger 14.95

MAIN COURSES

Peekie Toe Crab Cakes over mixed baby greens with candied pecans, parmesan cheese and a light raspberry vinaigrette 21.95

Beef short ribs with mashed potatoes, mild salsa verde & garden vegetables 18.95

Whole roasted Pork Loin with a maple syrup – cayenne pepper glaze & candied pecans, served with scalloped potatoes & asparagus 17.95

Roasted Prime Rib au jus with a traditional horseradish sauce, mashed potatoes & garden vegetables 36.95

Cajun Blackened Atlantic Salmon over a traditional Caesar salad with croutons & parmesan cheese 21.95

Paprika rubbed Chicken Breast with roasted potatoes, garden vegetables & a Dijon mustard velouté 17.95

Mild & flaky gulf Redfish & Carolina white shrimp ‘Scampi’ with wild rice pilaf, garden vegetables & a lemon-caper sauce 27.95

SURF & TURF for 2: Whole 1 1⁄2 pound Maine Lobster, shelled completely & two 4oz tournedoes of filet mignon, served with Parmesan cheese mashed potatoes & garden Vegetables, with drawn butter & roasted red pepper compound butter 95.95

SIDES $3

Mac ‘n’ Cheese

Scalloped potatoes

Crispy fried okra

Creamy Lowcountry cheese grits

Chef: Parind Vora