River House Seafood

Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop

atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish

baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries

topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary

served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens

Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish

served with chocolate sauce and garnished with fresh strawberries

Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop

atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish

baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries

topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary

served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens

Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish

served with chocolate sauce and garnished with fresh strawberries

Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade

Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce

Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli

Served with lemon, pepperoncini, and a lemon dill aioli for dipping

Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips

Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce

Warmed pretzel served with house made pimento, beer cheese dip

Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side

Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss

A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla

Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun

Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce

Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade

Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips

Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun

Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread

Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry

Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton

Topped with sour dough bread, melted cave-aged gruyere

A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing

A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons

Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette

Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce

Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread

Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish

Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus

A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo

Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce

Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce

Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms

Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side

Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens

Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary

Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers

12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus

6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts

A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment

Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade

Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce

Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli

Served with lemon, pepperoncini, and a lemon dill aioli for dipping

Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips

Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce

Warmed pretzel served with house made pimento, beer cheese dip

Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side

Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss

A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla

Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun

Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce

Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade

Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips

Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun

Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread

Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry

Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton

Topped with sour dough bread, melted cave-aged gruyere

A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing

A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons

Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette

Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

Hand battered and served with sour cream chives fries, house-made coleslaw, cocktail and tartar sauce

Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread

Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish

Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus

A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo

Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce

Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce

Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms

Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side

Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens

Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary

Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers

12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus

6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts

A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment

Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop

atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber pineapple relish, and a grilled lemon to garnish

baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries

topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary

served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens

Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish

served with chocolate sauce and garnished with fresh strawberries

Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade

Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce

Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli

Served with lemon, pepperoncini, and a lemon dill aioli for dipping

Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips

Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce

Warmed pretzel served with house made pimento, beer cheese dip

Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side

Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss

A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla

Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun

Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce

Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade

Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips

Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun

Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread

Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry

Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton

Topped with sour dough bread, melted cave-aged gruyere

A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing

A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons

Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette

Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce

Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread

Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish

Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus

A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo

Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce

Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce

Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms

Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side

Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens

Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary

Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers

12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus

6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts

A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment

Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop

atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish

baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries

topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary

served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens

Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish

served with chocolate sauce and garnished with fresh strawberries

Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade

Served with steamed spinach, crispy bacon, roasted shallots, and drizzled with peppered lemon butter sauce

Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli

Served with lemon, pepperoncini, and a lemon dill aioli for dipping

Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips

Topped with crabmeat, chives and cornbread dressing, drizzled with a bacon mignonette sauce

Warmed pretzel served with house made pimento, beer cheese dip

Placed in garlic butter and paired with sun-dried tomatoes, served with crispy French bread on the side

Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss

A white fish filet, blackened and topped with pico de gallo, lettuce, and avocado, placed in a flour tortilla

Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun

Prepared blackened, grilled, or fried. Served on a roll with lettuce, tomato and remoulade sauce

Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade

Lobster meat and shrimp tossed with diced celery, green onion and mayo, served on a toasted roll with potato chips

Southern fried chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted bun

Bacon, lettuce and deep fried green tomatoes on toasted slider buns with avocado and pickled onion spread

Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry

Butternut squash roasted and simmered in chicken stock, with onion, peppers and carrots, garnished with goat cheese, chives and crouton

Topped with sour dough bread, melted cave-aged gruyere

A crisp wedge of iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing

A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons

Apples tossed with arugula, River Street Sweets glazed pecans, red onion, goat cheese and lemon-strawberry vinaigrette

Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce

Hand battered and served over shrimp and andouille creole sauce with our Lowcountry cornbread

Pan fried and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish

Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sauteed asparagus

A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo

Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce

Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce

Pan blackened flounder filet, topped with sauteed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms

Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side

Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens

Glazed with pepper jelly and grilled. Served over roasted potatoes, green beans, and roasted baby carrots. Garnished with fresh rosemary

Crowned with mushrooms, cream, shallots and sundried tomato sauce. Served on a bed of red roasted potatoes and asparagus. garnished with fried capers

12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus

6oz. filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts

A fresh caught local fish prepared with our chef 's expertise, ask your server for today's feature and accompaniment

Collard greens and black-eyed peas simmered in chicken stock with ham, onion and herbs, garnished with a corn bread dollop

atop a bed of microgreens and drizzled with lemon vinaigrette,served with a cucumber & pineapple relish, and a grilled lemon to garnish

baked in puff pastry with asparagus and roasted red peppers, served atop fresh cranberry sauce, garnished with strawberries

topped with a cognac,cherry sauce,served with roasted fingerling potatoes and rainbow carrots, garnished with fresh rosemary

served with a crab meat, champagne and gruyere cheese sauce, and with truffle mashed potatoes and broccolini, and garnished with micro greens

Grilled and topped with a roasted shallot and red wine reduction,served with roasted sweet potatoes with pecan streusel, and white and green asparagus, arugula garnish

served with chocolate sauce and garnished with fresh strawberries

Breaded and fried to perfection, served with goat cheese, house made Vidalia onion relish, and sriracha remoulade

Blue crab folded into a parmesan cream, crusted with bread crumbs, topped with green onion, and served with house made flour tortilla chips

Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli

Served with lemon, pepperoncini, and a lemon dill aioli for dipping

Six house-made deviled eggs, two topped with blackened shrimp, two finished with crispy prosciutto, and two classic topped with chives

Simmered in a savory garlic butter sauce, accompanied by toasted baguette

Six seared over steamed spinach, peppers, crispy prosciutto, lemon dill sauce and balsamic drizzle

Jumbo shrimp simmered new orleans style in a rich, savory blend of white wine, Worcestershire, garlic, and butter, served with toasted baguette

Southern-style jalapeño and creamed corn cornbread, topped with white truffle pimento cheese and garnished with pickled okra

Your choice of chilled on the half shell or steamed, served with traditional accompaniments

Our smooth and creamy signature bisque seasoned with a blend of coastal flavors and a touch of sherry

Topped with sour dough bread, melted cave-aged gruyere

1/3 crisp wedge iceberg lettuce topped with blue cheese crumbles, bacon, tomatoes with house made blue cheese dressing

A romaine and iceberg blend with parmesan cheese, scallions, bacon, and house made croutons

Arugula, red onion, apple slices, goat cheese, and River Street Sweets glazed pecans. Served with a strawberry lemon vinaigrette

Our lump crab cake atop fresh spinach, with roasted beets, goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

Half pound burger, served on a toasted roll with lettuce, tomato, onion and your choice of cheddar, blue cheese or Swiss. Add Bacon or Mushrooms $1

A mahi filet, blackened and topped, pico de gallo, lettuce, and avocado, placed in a flour tortilla

Grilled mahi filet topped with lemon dill aioli, lettuce and tomato on a toasted bun

Grilled seasonal vegetables and goat cheese. Served on a roll with lettuce, tomato and remoulade aioli

Lightly fried fresh shrimp OR oysters on a hoagie roll, served with lettuce, tomato, and spicy sriracha remoulade

Lobster meat and shrimp tossed with diced celery, lemon and onion and mayo, served on a toasted roll with lettuce

Grilled chicken breast, pepper jelly, avocado, lettuce, and tomato on a toasted flat bread

Fried green tomatoes, applewood smoked bacon, lettuce, bacon and remoulade aioli, served with sriracha remoulade

Fresh grouper prepared with native blue crab meat and asparagus over mashed potatoes and accompanied with a rich béarnaise sauce

Two of our native blue crab cake accompanied by a lemon dill aioli, and sriracha remoulade. Served with a side of mashed potatoes and sautéed asparagus

A local favorite prepared with blackened shrimp, country ham and slow roasted tomatoes paired with a butter reduction sauce, and served over parmesan grits

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

Hand battered and served over shrimp and andouille creole sauce with our lowcountry cornbread

Pan sautéed and served over shrimp and garlic butter cream sauce, grilled asparagus, and micro basil to garnish

Fresh caught, seasoned and seared on a hot iron skillet then served with a savory and sweet pineapple tomato salsa, accompanied by an herbed orzo

Hand battered and served with sour cream & chives fries, house-made coleslaw, cocktail and tartar sauce

Fresh shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce

Pan blackened flounder filet, topped with sautéed crabmeat and chives on a bed of creamy goat cheese risotto with spinach and mushrooms

Fresh shrimp and crabmeat baked into a creamy cheddar cheese macaroni, topped with a panko blend and served with steamed broccoli on the side

Springer mountain buttermilk dipped fried boneless chicken breast, served with a helping of mac 'n cheese, and southern style collard greens

Glazed with pepper jelly and grilled. Served over roasted potatoes and green beans. Garnished with fresh rosemary

Topped with roasted shallots, mushrooms, and a parmesan cream sauce. Served over a bed of orzo pasta and garnished with steamed asparagus

12oz. New York strip grilled. Topped with au poivre sauce. Served with a side of mashed potatoes and steamed asparagus

6oz. Filet mignon grilled. Topped with a Madeira sauce. Served with a helping of mashed potatoes and sautéed haricot verts

A fresh caught local fish prepared with our chef’s expertise, ask your server for today’s feature and accompaniments