DINNER
Dinner is served 5:00 – 9:00pm Wednesday through Monday Join us for Prime Rib Fridays and Fried Chicken Sundays
STARTERS
Large Shrimp Cocktail (6)
French onion soup with gruyere cheese
Fried green tomatoes served with herbed aioli sauce
Brie cheese surrounded by puff pastry, served with homemade fruit compote
Fried calamari with marinara dipping sauce
Quesadilla stuffed with shrimp, red onion and cheddar cheese, served with Cumin-lime sauce and salsa on the side
ENTRÉE SALADS
Spinach salad with chevre cheese, candied pecans and slivers of granny smith apples, Served with honey mustard vinaigrette
Greek salad of romaine lettuce, red onions, sliced tomatoes, black olives, pepperoncini and Feta cheese, served with greek dressing
Caesar salad of romaine lettuce with garlic croutons and parmesan cheese
Add to the above entrée salads: Chicken breast • Grilled shrimp • Lump meat crab cake
ENTRÉES
¶Entrées include homemade bread, house salad w/citrus vinaigrette, and vegetable of the day
Roasted “Poly Face” free range chicken served with mashed potatoes
Slow-cooked, beer braised “Riders Backfield Farm” chuck roast with onions and Mashed potatoes
Bourbon-soaked and grilled “Papa Weaver” pork chop, served with mashed potatoes
Oven roasted “Rag Mountain” whole trout, served with parmesan buttered grits and Fried green tomatoes
Steak AU Poivre; Char-Broiled 10oz. rib eye with freshly ground peppar in cognac cream sauce served with mashed potatoes
Ambalaya in a not-too-spicy tomato sauce with "Poly Face" chicken, "Papa Weaver" sausage and Shrimp served with basmatti rice
Sautéed lump meat crab cakes served with classic remoulade sauce and jasmine rice blend
Fish of the day broiled in herb butter, topped with sherry crab sauce and served With jasmine rice blend (market price)
Linguini scampi with stir fried vegetables, garlic and parmesan cheese • Add crab and shrimp • Add chicken breast
Special arrangements for parties of 10 or more people can be arranged Wednesday through Monday
