Fresh crabmeat in a rich, creamy soup served with a spoonful of sherry
SOUTHERN CAVIAR
“Pimento Cheese” House-made with aged white cheddar cheese, served with Low Country pita chips
SOUTHERN CANDIED PECAN SALAD
Spring mix with candied pecans, bleu cheese crumbles, dried cranberries and herb vinaigrette
SIGNATURE BLT SALAD
Iceberg and romaine lettuce, vine ripe tomato, applewood smoked bacon and garlic ranch dressing
Petit Shrimp & Grits
Stone Ground Adluh Grits topped with creek shrimp, andouille sausage and tasso gravy
MAIN COURSE
PESTO RAVIOLI
Spinach and mushroom ravioli filled with ricotta cheese, tossed in a basil pesto sauce and topped with marinated tomatoes
FIRECRACKER FLOUNDER
Fillet of flounder breaded in firecracker seasoning, served with tortilla slaw, grits and firecracker salsa
AWARD WINNING SHRIMP & GRITS
Stone Ground Adluh grits topped with creek shrimp, andouille sausage and tasso gravy
VISTA CHICKEN
Fire roasted chicken breast topped with sautéed spinach, sundried tomatoes and goat cheese,
served with roasted garlic mashed potatoes and finished with beurre blanc
GRILLED TERIYAKI SALMON
Fresh salmon filet with a teriyaki glaze, served with savannah red rice and sautéed green beans
DESSERT
CHOCOLATE CHIP BREAD PUDDING
Traditional bread pudding filled with chocolate chips and topped with vanilla bean icecream
KEY LIME PIE
House-made key lime pie with a graham cracker crust, topped with whipped cream
