Dinner Menu

Take Out Menu

 

Monday April 20th– Saturday, April 25th, 2020

Starters & Salads

Chef SaladArtisan mixed greens, tomato wedges, European cucumbers, Bermuda onion, cheddar cheese, Swiss cheese, Bavarian ham, roasted turkey, bread service.    11

Add Chicken- 5, Add Shrimp- 6, Add Salmon- 8

Very Berry Salad GFMixed greens, tomato wedges, European cucumbers, Bermuda onion, feta cheese, strawberries, blue berries, grilled Salmon, bread service.   14

Peel & Eat Shrimp- 8 shell on mirepoix & old bay chilled shrimp served with old bay infused cocktail sauce.   11

Chicken Wings- One dozen herb & citrus marinated jumbo chicken wings. Tossed in BBQ, mild or hot sauce. Served with celery sticks.   15

Crab Cake– (7 oz) House recipe baked crab cake, lightly creamed spinach, honey old bay remoulade.   9  

Handhelds

Reuben- Slow cooked corned beef, sauerkraut, 1000 island, Swiss cheese, marbled rye. Served with choice of side.   11

Grouper Sandwich- Fresh red grouper (blackened, fried or grilled), toasted brioche bun, leaf lettuce, beefsteak tomato, Bermuda onion, 1000 island dressing. Served with choice of side.   16

Sandwiches served with choice of fries or chips.

Entrees

Entrees Served With Cranberry Walnut Bread

Char Bronzed Salmon GF Grilled bronzed salmon, sundried tomatoes, capers, basmati rice, lemon beurre blanc21

Shrimp Scampi- Capellini pasta, tiger shrimp, garlic, capers, lemon beurre blanc.  21

Chicken Parmesan- Chicken breast, marinara sauce, capellini pasta, garlic bread.   18

Crab Cake Dinner- Homemade crab cakes, basmati rice, asparagus, Dijon mustard sauce.   22

Add a house salad or caesar for $3.00

 

Family Style Carryout Options

Monday April 20th – Wednesday April 22nd until 3pm

*Feeds up to 4 people*

Fried Chicken- Country seasoned, double floured and deep-fried thighs, wings, breast and leg. Served with haricot vert beans, mashed potatoes, gravy & a southern style biscuit.

Whole Chicken- 30                                         ½ Chicken- 15

Shrimp N’ Grits- Blackened tiger shrimp, cheddar polenta, haricot vert beans, green onion, ranchero cream sauce & cranberry walnut bread.   25

Add Family Style House Salad or Caesar.   5

 Specials

Individual Entrée

Sea bass Andreas- Seared sea bass, lemon butter, capers, roasted artichokes, green onion, mashed potatoes.   24

Add a House Salad or Caesar for $3.00

Desserts

Key Lime Crème’ Pie- $5, Chocolate Torte Cake- $7, Carrot Cake- $7

*Consuming raw or undercooked foods may increase the risk of foodborne illness, especially if you have certain medical conditions

Wines

By the glass/bottle

Reds

Freakshow Cabernet, California 10/36

A rich blend of Lodi Sirah and Petite Sirah, and it’s a treat. There’s a nutty blackberry aroma when you open it, and a velvety smooth finish.

Joel Gott Cabernet Sauvignon, California 7 /30

Aromas of blackberry and cherry with hints of vanilla and spice

CK Mondavi Cabernet Sauvignon, California 4.5/16

Classic, deep red color, rich with cherry and a hint of oak with a silky finish

Coppola, Cabernet Sauvignon, California8 /30

Blended in the classic Bordeaux style which exhibits exceptional depth and texture.

SIMI Cabernet Sauvignon, California 10 /36

Dark fruit aromas of blackberry, plum, black cherry, and toasty oak

Jacobs Creek Shiraz, Australia18

Medium bodied. Plum, pepper, and spicy fruit flavors. A Shiraz for everyone.

Robert Mondavi Merlot, California 7 /25

Dark cherry and black plum fruits with spices of black pepper, young cedar and fresh tobacco

Meiomi Pinot Noir, California 9 /35

Boysenberry, blackberry, dark cherry, juicy strawberry, and toasty mocha

Mark West Pinot Noir, California 7 /25

A beautiful Pinot Noir. Fermented in small tanks, daily punch downs to extract color and intense flavor. French oak barrel fermented. Red and black cherry notes.

Whites

Kendal Jackson, Vintners Reserve, Chardonnay, California 6 /23

Oak barrel fermenting allows for rich undertones of vanilla and toast, tropical aromas and flavors of pineapple, mango and papaya.

Noble Vines Chardonnay, California 6.5 /23

Medium-bodied, offers flavors of peach and coconut, with hints of lemon and toasty vanilla spice

Ruffino Pinot Grigio, Italy 6 /22

Fresh aromas of citrus and stone fruit with a touch of grated lemon zest

Mezzacorona Pinot Grigio, Italy 6 /23

Aromatic crisp green apple, mineral and honeysuckle notes

Chateau St. Michelle Riesling, Washington 6/23

Ripe peach, honeysuckle and jasmine aromas. Off-dry

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Oyster Bay Sauvignon Blanc, New Zealand 7 /25

Cut grass, nectarine and citrus, all bundled into a medium-bodied dry wine, silky and refreshing

Joel Gott Sauvignon Blanc, California 8 /29

Opens with bright, tropical flavors, followed by crisp, refreshing acidity and a clean, balanced finish.

Sparkling  

 Friexnet Splits 7.00

 Prosecco Splits 7.00                                                                            wine 3/26/20