Starters

Pan Seared Crab Cake – 11-Blue Crab Cake Over Cream Corn Grits With Roasted Red Pepper Cream And Spicy Remoulade

Chicken Firecrackers- 8-Spicy Chicken, Corn And Potatoes Wrapped In A Flour Tortilla And Flash Fried, Served With A Cilantro Honey

Grilled Baby Artichokes– 8-With Citrus Butter Sauce

Oyster Popcorn– 10-Cajun Fried Apalachicola Oysters, Honey Tarragon Aioli

Fried Calamari – 9-Asian Soy Glaze With Diced Red And Green Peppers

Lobster Nachos – 13-Guacamole, Red Onions, Peppers, And Spicy Sour Cream

Sausage And Green Apple Ravioli – 9- With Sage Browned Butter

Tuna Tostada* – 12- Seared Ahi Tuna On A House Made Chip With

Avocado, Pico And Sriracha

Duck Eggroll– 9- With Sweet and Spicy and Ponzu Sauces

Soups

Tomato And Crab Bisque- Blue Crab And A Hint Of Basil

Chicken And Andouille Gumbo-Chef Archie Goes Back To His Cajun Roots

Cup – 4 | Bowl – 6

Salads

House Salad - 5- Artisan Organic Greens, Onions, Tomatoes, Carrots,

Cucumbers And Choice Of Dressing

Classic Caesar* – 5- Chopped Romaine And Zesty Caesar Dressing

Goat Cheese And Arugula Salad – 8- Bakers Farm Arugula And Herb Crusted Goat Cheese

Fritters With Basil Vinaigrette

Spinach Salad - 7- Pistachioes, Gorgonzola, French Fried Onions And Strawberry Vinaigrette

 

Balsamic Vinaigrette, Blue Cheese, Caesar, Ranch, Savannah Honey Bee Mustard Vinaigrette, Basil Vinaigrette, Strawberry Vinaigrette And Lemon Vinaigrette

 

Raw Bar

Peel And Eat Wild Georgia Shrimp  - Montreal Seasoning, Cocktail Sauce And Drawn Butter

¼ Lb – 8 ½ Lb – 13 1 Lb – 20

Gulf Oysters* – Raw Or Steamed Served W/ Cocktail Sauce, Ginger Mignette And House Grated Horseradish

½ Dozen – 8 | Dozen – 14

Dirty Oysters – Raw Oysters Topped With Caviar, Shallots ,Sour Cream And Texas Pete

½ Dozen – 10 | Dozen – 16

 

Surf Specialties

Wild Georgia Shrimp And Grits – 19- Andouille Sausage, Bell Peppers, Smoked Tomato And Bacon Gravy, Vermont White Cheddar Grits

Or

Butternut Squash and Tasso  Nage over Boursin Cheese Grits

Pan Seared Snapper - 24-  Wild Mushroom Risotto, Brussel Sprouts and Tomato Butter Sauce

Stuffed Flounder With Blue Crab – 23- Vermont White Cheddar Grits, Asparagus And Whole Grain Mustard Sauce

Grilled Mahi Mahi- 21- Eggplant Ratatouille,, Truffled Matchstick Potatoes and, Citrus Buerre Blanc

Seared Ahi Tuna* -24- With Cashew Shiitake Basmatti Rice, Baby Bok Choy And Ginger Soy Sauce

Almond Crusted Salmon* – 19-  Sauteed Arugula, Potato Croquets And Sundried Tomato Cream

George’s Bank Scallops And Local Shrimp -24- Seared And Served Over Ginger Spiked Butternut Squash With Pistachio Meuniere And Haricot Verts

Fried Wild Georgia Shrimp - 18- Hand Cut Fries, Southern Slaw And Hushpuppies

House Made Lobster And Crab Ravioli – 24- Blue Crab, Lobster, Tomato Basil Cream, Sautéed Spinach With Shredded Parmesan Cheese

Low Country Paella - 21-Local Shrimp And Clams, Andouille Sausage, Chicken, Bell Peppers, Onions, Tomato And Saffron Rice

Turf Dishes

Bistro Salad - 12-Organic Mixed Greens, Seasonal Veggies, Strawberries, Can-Died Pecans, Crumbled Bleu And Choice Of Dressing

Add

Chicken – 4 | Shrimp – 6 | Salmon* – 7 | Tuna*- 8 |

Ground Steak Burger* – 12  Beefsteak Tomatoes, Tillamook Cheddar, Garlic Aoili And Hand Cut Fries

Springer Mountain Chicken- 17

Buttermilk Mash, Sautéed Spinach With Bacon And Onions And House Chicken Gravy

Petite Filet(6oz)- 24

Apple wood Smoked Bacon And Scallion Mash, Spaghetti Squash And Wild Mushroom ragout

Add Shrimp 6 Add Scallops 6

Goat Cheese Stuffed Pork Loin* – 18

Buttermilk Mashed Potatoes, Haricot Verts,

Tequilla Marinated Chicken Linguini– 18

Black Beans, Roasted Corn, and House made Pasta

With Shrimp $22

*Consumption of raw or undercooked foods may cause foodborne illness – Glynn County