3 course menu

course 1: choose an appetizer –or– dessert –or– house wine

small appetizers —
tuna teaser: flash fried/spicy poke mayo
firecracker shrimp
crispy cauliflower: ponzu/cashews/sesame/cilantro/pickled red onion
small dessert —
raspberry tiramisu: grand marnier lady fingers/fresh raspberry compote
key lime pie: fresh squeezed lime juice/hand pressed lorna dune crust
flourless chocolate cake: brandy chocolate sauce/vanilla bean ice cream
hot apple pie: vanilla bean ice cream
house wine —
coastal vines: white zinfandel/pinot grigio/chardonnay/pinot noir/merlot/cabernet sauvignon

course 2: choose small house salad –or– lobster bisque

course 3: choose an entrée

$15 black pearl chicken: edible gold/mashed potatoes/watermelon salad/katsu sauce
sea bass fish & chips: chef tom’s tartar sauce
$17 salmon: cedar plank roasted/honey-rhum glaze/cool cucumber dill sauce/jasmine rice
beef yakisoba: stir fry noodles/vegetables
$19 shrimp & grits: gulf shrimp/white cheddar grits/shiitake/roasted corn ragout
hogfish: panko crusted/vegetable thai curry cream sauce/jasmine rice
Consuming raw or undercooked oysters, meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses, especially if you have a medical condition.