Bar515 Tapas And Cocktails
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Ratings
Reviews
Photos
Menu
Family recipe for 25+ years. Cream cheese cracker spread that everyone loves.
Toast points with diced tomatoes, herbs, melted mozzarella and a balsamic glaze drizzle.
House made creamy spinach and artichoke dip, served with tortilla chips.
Chef's fresh hummus with feta, kalamata olives, balsamic glaze, warm pita bread.
Chicken breast, spinach, garlic and parmesan cream cheese, grape tomatoes, Alfredo sauce drizzle.
Two jumbo lump crab cakes with house remoulade.
Bite sized stuffed button mushrooms with herbed cream cheese and a balsamic glaze drizzle.
Sesame-seared rare, sushi-grade Ahi tuna steak with soy reduction and sriracha aioli.
Smoked tuna with warm, melted cheese, herbs and spices, served with toasted pita.
Cucumber, tomato, red onion, parmesan cheese, champagne vinaigrette.
Chicken breast, strawberries, feta, chopped candied nuts, balsamic glaze, balsamic vinaigrette.
Seared Ahi-grade tuna, mixed greens, tomato, red onion, cucumber, ginger, citrus vinaigrette.
Fresh pickled beets, feta, spinach, red onion, cucumbers, candied nuts, mustard vinaigrette.
Chicken salad over greens, tomato, onion, dusted with candied pecans, side of balsamic vinaigrette.
Pesto seared chicken, tomato, mozzarella, balsamic glaze, chef's potatoes.
Tender beef with our tangy secret sauce, chef's potatoes.
Chef's fish of the day, island slaw, side of quinoa-veggie rice blend and house salsa.
Five gulf shrimp on seared stone-ground grit cakes, sriracha aioli, house remoulade, collard greens.
A juicy handmade patty on a brioche bun, cheddar cheese, and house bacon onion jam.
Stuffed with Havarti, spring mix, hummus, grilled bell peppers, onions and mushrooms, balsamic glaze.
Bacon, lettuce, tomato, herb and peppercorn aioli, on toasted wheat berry bread.
Sliced beef, Havarti cheese, peppercorn aioli, pressed on wheat berry bread.
House cranberry chicken salad on brioche.
Tomato-basil wrap stuffed with mixed greens, chicken breast, Caesar dressing, and parmesan.
Slighty spicy adobo shredded chicken breast, cheddar cheese, served open-faced on brioche.
Flor de Cana white Rum, fresh muddled Mint, lime, Simple syrup, Soda.
Pussers Rum, Pineapple, Orange, Coconut, Lime, fresh Nutmeg.
Corazon Repo Tequila, Lime, Grapefruit, Agave Nectar, Jalapeno, Soda.
Corazon Repo Tequila, organic Agave Nectar, Lime, Creme de Mur.
Champagne, Broker's London Dry Gin, Lemon, Simple syrup.
Broker's London Dry Gin, Thyme-Infused Honey, Lemon.
Four Roses Bourbon, Angostura, Sugar burnt, Orange, Smoked Glass.
Clyde Mays Bourbon, fresh Basil, Lemon, local Honey, Blackberry.
Family recipe for 25+ years. Cream cheese cracker spread that everyone loves.
House made creamy spinach and artichoke dip, served with tortilla chips.
Two jumbo lump crab cakes with house remoulade.
Smoked tuna with warm, melted cheese, herbs and spices, served with toasted pita.
Buttermilk biscuit smothered in house rosemary gravy.
Grits topped with cheddar cheese, bacon, diced tomatoes and green onion.
Cucumber, tomato, red onion, parmesan cheese, champagne vinaigrette.
Chicken salad over greens, tomato, onion, dusted with candied pecans, balsamic vinaigrette.
Poached eggs over ham, tomato, and English muffin served with hollandaise.
Poached eggs over crab cakes served with a creole hollandaise.
Havarti cheese, shrimp, crab, onion, pepper, and sausage.
French Style four egg omelet with chopped filet medallions, onions, peppers and mushroom.
French style four egg omelet, with chef's vegetable selection.
Diced ham and cheddar cheese.
Three eggs any style served with bacon and a biscuit.
Three eggs and style over house made corned beef and hash.
Fresh berry whipped cream stuffed French toast served with bacon.
Cranberry chicken salad on brioche, with kettle chips.
Sugar coated waffles served with bacon, potatoes and a orange maple syrup.
Five shrimp blackened served over grit cakes and remoulade.
Two biscuits served with house made sausage gravy and bacon.
Fried eggs, bacon, lettuce, tomato, peppercorn aioli, on toasted wheat berry bread, kettle chips.
Sliced beef, Havarti cheese, peppercorn aioli, pressed on wheat berry bread.
Tender beef with our tangy secret sauce, chef's potatoes and spiraled zucchini and squash 'pasta'.
Flor de Cana white Rum, fresh muddled Mint, lime, Simple syrup, Soda.
Pussers Rum, Pineapple, Orange, Coconut, Lime, fresh Nutmeg.
Corazon Repo Tequila, Lime, Grapefruit, Agave Nectar, Jalapeno, Soda.
Corazon Repo Tequila, organic Agave Nectar, Lime, Creme de Mur.
Champagne, Broker's London Dry Gin, Lemon, Simple syrup.
Broker's London Dry Gin, Thyme-Infused Honey, Lemon.
Four Roses Bourbon, Angostura, Sugar, burnt Orange, Smoked Glass.
Clyde Mays Bourbon, fresh Basil, Lemon, local Honey, Blackberry.
Family recipe for 25+ years. Cream cheese cracker spread that everyone loves.
Toast points with diced tomatoes, herbs, melted mozzarella and a balsamic glaze drizzle.
House made creamy spinach and artichoke dip, served with tortilla chips.
Chef's fresh hummus with feta, kalamata olives, balsamic glaze, warm pita bread.
Chicken breast, spinach, garlic and parmesan cream cheese, grape tomatoes, Alfredo sauce drizzle.
Two jumbo lump crab cakes with house remoulade.
Bite-sized stuffed button mushrooms with herbed cream cheese and a balsamic glaze drizzle.
Sesame-seared rare, sushi-grade Ahi tuna steak with soy reduction and sriracha aioli.
Smoked tuna with warm, melted cheese, herbs and spices, served with toasted pita.
Cucumber, tomato, red onion, parmesan cheese, champagne vinaigrette.
Chicken breast, strawberries, feta, chopped candied nuts, balsamic glaze, balsamic vinaigrette.
Seared Ahi-grade tuna, mixed greens, tomato, red onion, cucumber, ginger, citrus vinaigrette.
Fresh pickled beets, feta, spinach, red onion, cucumbers, candied nuts, mustard vinaigrette.
Tender beef with our tangy secret sauce, chef's potatoes and spiraled zucchini and squash 'pasta'.
Chef's fish of the day, island slaw, side of quinoa-veggie rice blend and house salsa.
Eight gulf shrimp on seared stone-ground grit cakes, sriracha aioli, house remoulade, collard greens.
A juicy handmade patty on a brioche bun, cheddar cheese, house bacon onion jam, kettle chips.
Pan-seared chicken breast, Alfredo sauce, onions, peppers and mushrooms, penne pasta.
Seared tofu, onions, tomatoes, mushrooms, soy reduction, spiraled zucchini and squash 'pasta'.
Savory chimichurri marinated flank steak with chef's potatoes and veggies.
Pesto seared chicken, tomato, mozzarella, balsamic glaze, with chef's potatoes and veggies.
Seasonal fish with varying presentations and chef sides.
Tender filet medallions, peppercorn gravy, chef's potatoes and spiraled zucchini and squash 'pasta'.
Brown sugar compound butter, with chef's potatoes and spiraled zucchini and squash 'pasta'.
A juicy rosemary pork ribeye with bacon-onion compote, chef's potatoes and veggies.
Flor de Cana white Rum, fresh muddled Mint, lime, Simple syrup, Soda.
Pussers Rum, Pineapple, Orange, Coconut, Lime, fresh Nutmeg.
Corazon Repo Tequila, Lime, Grapefruit, Agave Nectar, Jalapeno, Soda.
Corazon Repo Tequila, organic Agave Nectar, Lime, Creme de Mur.
Champagne, Broker's London Dry Gin, Lemon, Simple syrup.
Broker's London Dry Gin, Thyme-Infused Honey, Lemon.
Four Roses Bourbon, Angostura, Sugar, burnt Orange, Smoked Glass.
Clyde Mays Bourbon, fresh Basil, Lemon, local Honey, Blackberry.
Food Pairing: Duck Rillette with Templeton Balsamic Glaze
Food Pairing: Cowboy Roll over Mushroom Risotto Cake with Four Roses Demi
Food Pairing: Proscuitto Wrapped Salmon, Cauliflower Rice Puree with Four Roses Sundried Tomato Reduction
Food Pairing: Chocolate Bread Pudding served with Candied Pecans, Stranahan's Cream Anglaise
.jpg?format=webp)
