course 1: choose an appetizer –or– dessert –or– house wine |
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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 |
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course 3: choose an entrée |
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$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. |