Chef’s Dinner Specials

Chef Specials will run from Friday, May 29th – Saturday, June 20th

Appetizers

Crab & Corn Chowder

crabmeat with sweet corn, hickory smoked bacon, vegetables, and potatoes in an old bay creamy chowder (cup) 6.99 (bowl) 7.99

Shrimp Strawberry Spinach Salad

sauteed jumbo gulf shrimp on top of baby spinach with crumbled goat cheese, fresh strawberries, candied walnuts, served with balsamic vinaigrette 17.99

Entrees

Seared Grouper

served with coconut white rice, green bean almondine, mango papaya salsa, finished with a cilantro herb oil 29.99

Creole Shrimp and Grits

jumbo gulf shrimp dusted with a creole seasoning with fire roasted corn, mixed peppers, and onions on top of creamy three cheese grits 27.99

Steak Alfredo

sauteed ribeye steak with sundried tomatoes and penne pasta, finished in a roasted garlic alfredo sauce, topped with asiago cheese 27.99

Desserts      

Strawberry Tres Leche Cake

traditional three-milk soaked vanilla cake layered with fresh sliced strawberries 7.99

Featured Drinks

Paradise Colada

Malibu Coconut Rum, pineapple juice, orange juice, pina colada mix and Starry, served tall over ice, topped with whipped cream and an orange slice 8.50

Pom-Tini

Bacardi Limon Rum, PAMA Pomegranate Liqueur, cranberry and lime juice, served up with a lemon slice 10.00

Emerald Russian 

Baileys Vanilla Mint Shake and Kahlua on the rocks 9.00

Mark My Mule

Maker’s Mark, sour mix, orange juice, and ginger beer, served in a copper mug with a lemon and cherry 9.00