Mill Pond Steakhouse

Extra Large South Carolina Jumbo Shrimp served with Fresh Grated Horseradish Cocktail Sauce

Roasted Duck Quarters, pulled and blended with Caramelized Sweet Onions, Shitake Mushrooms, and Cilantro, are twisted into succulent Flash Fried Spring Rolls. Garnished with a Sweet Chili Glaze

Locally Grown Panko Encrusted Tomatoes, Panko Encrusted and Fried Golden. Layered with Boursin Cheese and Lump Crab. Finished with a Citrus Beurre Blanc sauce

New Zealand Lamb Seasoned and Grilled. Finished with a Dark Cherry Bourbon Glaze

Select Oysters, dusted with Boykin Cornmeal, fried crisp. Finished with Pineapple and Mango Chutney, Chipotle Aioli, and a Sweet Balsamic Reduction

A 4oz. portion of Baked Brie topped with a Pineapple Chutney. Served with Asiago Toast Points

Iceberg Lettuce with Marinated Grape Tomatoes, Purple Onions, Cucumbers, and Balsamic Bleu Cheese Dressing

Hearts of Romaine, Shaved Asiago Cheese, and Homemade Garlic Croutons, with Classic Caesar Dressing.

Baby Spinach Leaves tossed with Warm Apple Wood Bacon Vinaigrette, Julienned Tomatoes, Fried Oysters, and Imported Brie

Romaine, Egg, Grape Tomato, Bleu Cheese Crumbles, Bacon Bits, and a Creamy Balsamic Vinaigrette

Organic Mixed Greens tossed in Honey Dijon Vinaigrette, with Cherry Tomato, Sliced Cucumber, Croutons, and Shaved Red Onions

Seasoned and Grilled

Served with Red Wine Sauce

16oz. Prime

18oz. Thick Cut

Served with Gorgonzola Cheese Sauce

Half Pound Center Cut Filet and Broiled Lobster Tail

Rubbed with Basil Pesto. Finished with Chive Butter

White Wine Cream Sauce with Fresh Jumbo Shrimp, Tasso Ham, Tomatoes, Basil, Peppers, and Onions, over Stone Ground Boykin Mill Grits

Fresh Lump Crab mixed with Mayonnaise, Chives, and Panko Bread Crumbs. Sauteed and topped with a Citrus Beurre Blanc Sauce

Extra Large South Carolina Jumbo Shrimp served with Fresh Grated Horseradish Cocktail Sauce

Roasted Duck Quarters, pulled and blended with Caramelized Sweet Onions, Shitake Mushrooms, and Cilantro, are twisted into succulent Flash Fried Spring Rolls. Garnished with a Sweet Chili Glaze

Locally Grown Panko Encrusted Tomatoes, Panko Encrusted and Fried Golden. Layered with Boursin Cheese and Lump Crab. Finished with a Citrus Beurre Blanc sauce

New Zealand Lamb Seasoned and Grilled. Finished with a Dark Cherry Bourbon Glaze

Select Oysters, dusted with Boykin Cornmeal, fried crisp. Finished with Pineapple and Mango Chutney, Chipotle Aioli, and a Sweet Balsamic Reduction

A 4oz. portion of Baked Brie topped with a Pineapple Chutney. Served with Asiago Toast Points

Iceberg Lettuce with Marinated Grape Tomatoes, Purple Onions, Cucumbers, and Balsamic Bleu Cheese Dressing

Hearts of Romaine, Shaved Asiago Cheese, and Homemade Garlic Croutons, with Classic Caesar Dressing.

Baby Spinach Leaves tossed with Warm Apple Wood Bacon Vinaigrette, Julienned Tomatoes, Fried Oysters, and Imported Brie

Romaine, Egg, Grape Tomato, Bleu Cheese Crumbles, Bacon Bits, and a Creamy Balsamic Vinaigrette

Organic Mixed Greens tossed in Honey Dijon Vinaigrette, with Cherry Tomato, Sliced Cucumber, Croutons, and Shaved Red Onions

Seasoned and Grilled

Served with Red Wine Sauce

16oz. Prime

18oz. Thick Cut

Served with Gorgonzola Cheese Sauce

Half Pound Center Cut Filet and Broiled Lobster Tail

Rubbed with Basil Pesto. Finished with Chive Butter

White Wine Cream Sauce with Fresh Jumbo Shrimp, Tasso Ham, Tomatoes, Basil, Peppers, and Onions, over Stone Ground Boykin Mill Grits

Fresh Lump Crab mixed with Mayonnaise, Chives, and Panko Bread Crumbs. Sauteed and topped with a Citrus Beurre Blanc Sauce