Steamed and Shredded Lobster and Lump Crab tossed in a Triple Succotash of Lima Beans, Stewed Tomato, and Grilled Corn. Served with Savory Aged Cheddar Grits
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Shrimp Dijonnaise
Sauteed Jumbo Shrimp with Sweet Pepper Confetti and Capers over Linguine Pasta in a Light Dijon Cream Sauce
Scallop and Duck
Seared Jumbo Scallops with a Citrusy Soy Ginger Glaze Served over Lightly Stir-Fried Duck Rice
Blue Crab Picatta
Sauteed Lump and Claw Crab Meats (5oz.) with Capers, Garlic, Shallots, and Lemon Zest in a Chablis Butter Sauce over Linguine Pasta
Mussels Fra Diavolo
Pan Steamed Nova Scotia Bay Mussels with Garlic, Shallots, Spicy Tomato and Herb Broth, Penne Pasta and Shaved Parmesan
Georgian Shrimp and Scallops
Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
South by Southwest Salmon
Skillet Seared Salmon and Chipotle Honey Garlic Glaze with Cumin Dusted Tortilla Straws over Stone Ground Aged Cheddar Grits.
Seafood Columbiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
Low Country Skillet
Skillet Seared Jumbo Shrimp, Scallops, Crawfish Tails, and Andouille Sausage with Sweet Peppers and Vidalia Onions tossed in a Creole Bloody Mary and Smoked Bacon Tomato Sauce over Creamy Aged Cheddar Grits
Crab Cakes Espana
Skillet Seared Crabcakes Made from a Blue Crab Blend of Jumbo Lump, Backfin, and Claw Crab Meats with Roasted Chipotle Pepper Remoulade and Saffron Rice Pilaf