Appetizers

 

Basque Style Mussels   12

White Wine, Garlic, Chorizo, Tomato and Saffron, with Grilled Sourdough

 

Tuna Tartare     10

Scallions, Avocado, and Soy Sesame Vinaigrette with Spicy Chili Aioli

and Crispy Won Tons

 

Tempura Battered Wild Georgia Shrimp    9

Diakon Radish, Carrot, Pepper, and Arugula Salad

with Sweet Thai Chili Vinaigrette

 

Crispy Fried Calamari    9

Jalapenos, Red Bell Peppers, Lime, Cilantro and Chipotle Aioli

 

Butter Bean and Mascarpone Ravioli    8

Pit Ham, Green Peas, Shallots and Garlic Butter

 

Apalachicola Oysters Duet   12

“Oysters in a Blanket”; Smoked Salmon with Crème Fraiche and Caviar

Oysters “Gionnotti”; Caramelized Shallots and Garlic, Housemade Pancetta, White Cheddar, Cream and Bread Crumbs

 

Soup and Salad

 

Creamy Blue Crab Bisque   7

Shot of Dry Sack Sherry   3

 

Heart of Romaine Caesar    7

Parmigiano-Reggiano, Basil, Prosciutto and Sundried Tomatoes with

Caesar Dressing

 

Belgian Endive    7

Endive, Mesclun Greens, Gorgonzola, Candied Walnuts,

Granny Smith Apples and Raspberry Vinaigrette

 

Arugula and Baby Lettuce Salad   7

Oranges, Toasted Hazelnuts, Goat’s Milk Gouda

and Orange Vinaigrette  

 

Housemade Mozzarella    9

Olives, Artichokes, Capers, Basil, Roasted Peppers, Garlic Oil and Balsamic

ENTREES

 

Wild Georgia Shrimp Linguine   21

Spring Vegetable “Noodles”, Toasted Garlic-Lemon Oil,

and Parsley Pesto

 

Pan Seared American Red Snapper   28

Aged Provolone Risotto, Asparagus, Tobacco Onions,

 Orange Reduction and Sweet Pea Butter

 

Scallop, Mussel, and Shrimp Ragout   26

Sticky Rice and Coconut Curry Broth

with, Asian Vegetables, Peanuts, Basil and Mint

 

Pan Seared Flounder   25

Sapelo Clam Chowder, Sweet Potato Hash,

Sautéed Spinach and Grilled Scallions

 

Seared Yellow Fin Tuna    28

Chive Mashed Potatoes, Sauteed Snow Peas, Enoki Mushrooms

and Plum Wine Reduction

 

Pan Roasted Wild Striped Bass   27

Spring Vegetable Ragout in a Carrot Nest

with Carrot, Cumin, and Coriander Coulis

 

Marinated and Grilled Double Cut Pork Chop    25

Cheddar-Bass Ale Mashed Potatoes, Braised Collard Greens,

Beer Batter Fried Onion Rings and BBQ Bordelaise

 

Adobo Marinated Duck Breast   25

Duck Confit Tamale, South Western Succotash, Tomatillo Sauce,

Red Pepper Syrup and Cilantro Pesto

 

Cajun Grilled Black Angus Delmonico Ribeye    39

Pepper-Jack and Tasso Grits, Grilled Asparagus and

Whole Grain Mustard-Roasted Garlic Cream Sauce

 

Pan Seared Black Angus Filet Mignon      38

Mashed Yukon Gold Potatoes, Roasted Mushrooms, Asparagus,

Gorgonzola Butter and Bordelaise

 

Grilled Prime N.Y. Strip    37

Sweet Potato Fries, Sautéed Mushrooms, Scallions

and Soy-Lime Butter