Dinner

Dinner

(Photo) Shrimp & Grits with Tasso Ham Sauce

APPETIZERS

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

Spicy Crawfish Dip with tortilla chips

McClellanville Crab Balls  served with remoulade

Fried Calamari with a sweet & spicy sauce

Chicken Fingers with honey mustard & slaw garnish

Seared Rare Tuna with ginger-soy-lime sauce, wasabi & pickled ginger

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

House-made Potato Chips with blue cheese crumbles & blue cheese dressing

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

Black Eyed Pea Cakes with red onion aioli and red bell pepper bacon jam

 

SOUPS 

New England Clam Chowder

Black Bean Soup

 

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 Crusted Goat Cheese – 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
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

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

McClellanville Crab Cakes served with remoulade

Sautéed Shrimp & Scallops with Cajun Tasso ham, mushrooms & spring onions

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

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

 

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 PLATTERS

Served with fries, pups & house salad

Seafood Platter: fish, shrimp, oysters, scallops, deviled crab

Shrimp Platter / Oyster Platter

Flounder Platter / Scallop Platter

 

CHARGRILLED BEEF /PORK

Rib-eyes are served with baked potato & house salad

Rib-eye Center Cut   10 ounce / 12 ounce

Rib-eye Oscar topped with Alaskan crabmeat & hollandaise    10 ounce / 12 ounce

Blackened Rib-eye topped with Cajun-spiced shrimp  10 ounce / 12 ounce

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

South Carolina (Adluh) Stoneground Yellow Grits

Collards

Sauteed Vegetables

Mashed Potatoes

Baked Potato

Fries

 

SALAD DRESSINGS

Herb Vinaigrette

Blue Cheese

EVOO & Balsamic Vinegar

Ranch

Thousand Island

Honey Mustard

Strawberry 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.

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