Menu  
   
APPETIZERS  
 
STEAMED MUSSELS
Tomatoes, Vadalia Onions,Chorizo Sausage and Lentils with Lobster Curry Sauce
9
 
BBQ SPICED CALAMARI
Cayenne Blue Cheese Aioli
8
   
CURRY DUSTED SEA SCALLOPS
Bacon, Onions, and Tomatoes over Yellow Corn Grits with Lobster Curry Sauce
8
 
JAMAICAN JERK CHICKEN LOLLIPOPS
Golden Potatoes, Vidalia Onions and Fried Cabbage Hash
7
 
PLANTAIN CRUSTED OYSTERS
Watercress, Cucumbers and Stilton Blue Cheese Salad
7
   
JUMBO LUMP CRABCAKE
Roasted Corn, Vidalia Onion, Asparagus, Spinach and Pumpkin Hash with Lime-Cilantro Tartar Sauce
10
 
JUMBO STUFFED SHRIMP
Crab Meat Stuffed Shrimp with Jicama, Mango and Spinach Salad
11
 
CRISPY GRILLED QUAIL
Chile Jam and Three Bean Salad
8
   
FRIED GREEN TOMATOES
Avocado, Roasted Corn and Tomato Salsa with Old Bay Rouille
7
   
   
SOUPS AND SALADS  
   
SPINACH SALAD
Vine-Ripened Tomatoes, Seedless Cucumbers, Golden Raisins and Walnuts with Apple Cider Vinaigrette
6
 
LOBSTER BISQUE TOPPED WITH JUMBO SHRIMP
9
 
 
ENTREES
 
JUMBO LUMP CRABCAKE
Roasted Corn, Vidalia Onions, Asparagus, Spinach and Pumpkin Hash with Lime-Cilantro Tartar Sauce
20
 
WALNUT CRUSTED DUCK BREAST
Quinoa Pumpkin Salad with Blood Orange Chipotle Sauce
19
 
SEAFOOD STEW
Shrimp, Mussels, Snapper, Carrots, Green Beans, Roasted Corn and Yukon Gold Potatoes in a Lobster Broth
20
 
NY. STRIP STEAK
Shiitake Mushroom, Vidalia Onions and Spinach with Three Herb Chimichurri
20
   
BEEF SHORT RIBS
Macaroni & Goat Cheese, Collard Greens and Red Wine Sauce
17
   
BRAISED LAMB SHANK
Quinoa, Green Peas, Sweet Potato and Spinach with Rosemary Jus
18
 
JAMAICAN RUM & APPLE CIDER CURED PORK TENDERLOIN
Sweet Potato Mash, Collard Greens and Sugar Cane Whiskey Sauce
19
 
SHRIMP & GRITS
Chorizo Sausage, Spinach and Bermuda Onions with Lobster Curry Sauce over Stone Ground Yellow Grits
18
 
RED SNAPPER A LA VERACRUZANA
Pan Roasted Whole Red Snapper with Capers, Olives and Peppers in a Sherry Wine Tomato Sauce
20
 
MOJO CURRY CHICKEN
Roasted Game Hen with Date Spiked Rice and Peas and Spinach Salad
16
 
GRILLED SALMON STEAK
Rosemary Bread Crumb Crusted served with Yellow Stone Grits, Jicama, Spinach, Tomato and Mango Salad Drizzled with Old Bay Rouille
18
 
VEGETARIAN BLUE PLATE
Quinoa Pumpkin Salad, Shiitake Mushroom, Asparagus, Tomatoes, Corn and Spinach
15
 
BUTTERMILK FRIED CHICKEN
Boneless Chicken with Collard Greens, Parsnip Potato Puree and Giblet Gravy
17
 
 
SIDE DISHES
 
SAUTEED SPINACH
3
COLLARD GREENS
3
YELLOW CORN GRITS
3
SWEET POTATO MASH
3
DATE SPIKED RICE & PEAS
3
MACARONI and GOAT CHEESE
3
FRIED PLANTAINS
3
QUINOA PUMPKIN SALAD
3