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.