Grilled Jumbo Shrimp and Lightly Stir-Fried Duck Rice with a Citrusy Soy Ginger Glaze
Uptown Succotash
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
Scallop and Duck
Seared Jumbo Scallops with a Citrusy Soy Ginger Glaze Served over Lightly Stir-Fried Duck Rice
Huntsman’s Mixed Grill
Seared and Sliced Duck Breast with Grilled Pheasant Sausage (may contain pork) with Caramelized Onion and Woodland Apple/Berry Glaze. Served with Roasted Garlic and Chive Whipped Potatoes
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
Eggplant Veracruz
Lightly Fried Eggplant over a Bed of Skillet Seared Hominy and a Veracruz Styled Sauce of Citrusy Tomato, Sweet Peppers, Vidalia Onion, Capers, Kalamata and Spanish Olives over Linguine Pasta
Hawkeye Steak
Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky […]
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
Appalachia Salad
Crisp Apple Slices with Red Onion and Bacon over Mixed Garden Greens topped with Toasty Peppered Walnuts, Dried Cranberries, and Blueberry Goat Cheese Dressing