(Photo) Shrimp & Grits with Tasso Ham Sauce

Dinner

APPETIZERS

Shrimp & Grits

with smoked sausage, Tasso ham & a light pork sauce over Adluh stoneground yellow grits

Cold Boiled Shrimp

“You Peel”. ½ pound steamed then chilled. Served with cocktail & slaw garnish

Mozzarella Vesuvius

Smoked mozz, broiled and topped with fresh tomato-basil salsa

Seared Rare Tuna

with ginger-soy-lime sauce, wasabi & pickled ginger

House-made Potato Chips

with blue cheese crumbles & blue cheese dressing

Black Eyed Pea Cakes

with red onion aioli and red bell pepper bacon jam

Chicken Fingers

with honey mustard & slaw garnish

McClellanville Crab Balls

served with remoulade

Fried Calamari

with a sweet & spicy sauce

Spicy Crawfish

Dip with tortilla chips

SOUPS

Black Bean Soup
New England Clam Chowder

SALADS

Gorgonzola, Apple & Bacon Salad

Romaine and baby greens with Gorgonzola, apples, walnuts, smoked bacon & red onions. Served with herb vinaigrette.

Baby Greens With Pecan Goat Cheese

pecan crusted goat cheese and fruit garnish. Choose savory herb vinaigrette or sweet strawberry vinaigrette

River Room Entree Salad

Romaine and baby greens with vegetable garnish, hard boiled egg, grated parmesan and herb vinaigrette.

ADD TO ANY SALAD

Blackened Chicken Breast, Grilled Salmon, Fried Oysters, Fried Shrimp, or Pecan Crusted Goat Cheese.

FRESH FISH SPECIALTIES (as available)

Served with two sides & house salad.

Carolina Grouper
  • Chargrilled with tomato-basil-lime butter
  • Blackened with basil cream sauce
  • Herb crusted with citrus mojo
  • Grouper stuffed with Crab and topped with hollandaise
Yellowfin Tuna
  • Chargrilled with lime-ginger-soy sauce & wasabi
  • Blackened with basil cream sauce
Atlantic Salmon
  • Salmon Bowl – Chargrilled Salmon with ginger-soy-lime sauce and sesame seeds. Served over vegetables.
  • Baked with parmesan-horseradish souffle topping

CHEF’S SPECIALTY

Joe’s Stuffed Chicken

Chicken breast stuffed with cream cheese, smoked mozz & Cajun Tasso ham. Lightly floured & pan-fried. Topped with chopped spring onions & shredded parmesan

Shrimp & Grits

South Carolina stone ground yellow grits topped with shrimp, smoked sausage and a Tasso ham sauce. Served with salad.

Seafood Casserole

Our crab cake mixture with sauteed shrimp and scallops in a parmesan cream sauce. Panko-parmesan topping.

McClellanville Crab Cakes

served with remoulade

Sautéed Shrimp & Scallops

with Cajun Tasso ham, mushrooms, and spring onions

PASTA

Served with house salad

Bubba Gump Shrimp

Sauteed shrimp in a tomato cream sauce. Served over penne pasta

Shrimp & Scallop Pasta

with creamy clam sauce. Served over penne pasta

FRIED SEAFOOD PLATTER

Served with fries, house salad and pups.

Flounder Platter / Scallop Platter
Shrimp Platter / Oyster Platter
Fried Seafood Platter

Fish, shrimp, oysters, scallops, deviled crab

CHARGRILLED BEEF

Rib-eyes are served with baked potato & house salad.

Rib-eye Oscar

topped with Alaskan crabmeat & hollandaise. 10 ounce / 12 ounce

Blackened Rib-eye

topped with Cajun-spiced shrimp. 10 ounce / 12 ounce

Rib-eye Center Cut

10 ounce / 12 ounce

CHARGRILLED PORK

Filets & Pork Chop are served with a choice of two sides and salad.

8 ounce Filet

topped with herbed butter

Twin Filets

with spicy blue cheese butter

12 oz. Chargrilled Porterhouse Pork Chop

with apple raisin chutney

SIDES

Sauteed Vegetables
Baked Potato
Mashed Potatoes
Collards
South Carolina (Adluh) Stoneground Yellow Grits
Fries

SALAD DRESSINGS

EVOO & Balsamic Vinegar
Honey Mustard
Strawberry Vinaigrette
Blue Cheese
Thousand Island
Ranch
Herb Vinaigrette

PRICES

Most appetizers (small plates) range from $6.95 – $9.95. Most entrees range from $17.95 – $24.95 and include side item(s), salad and bread.