Dinner Menu
4:30am to 9:30pm - Tuesday thru Saturday

Lite Faire and Appetizers
Chefs Soups of the Day
Seasonal Selections
Andouille Braised Mid-Neck Clams
EVOO, Shallots, Garlic, White Wine, Butter and Crushed Red Chiles
PEI Mussels
Bathed in Blue Moon Lager Broth, Garlic, Leeks, Lemongrass, Ginger and Chili Sambal
Bang Bang Shrimp
Crispy Romaine, Red Bell Peppers & Scallions
Crab and Brie Quesadilla
Granny Smith, Grainy Mustard & Onion Relish
Macaroni & Blue Cheese
Blackened Beef Tips, French Bread, Tomolives, Crostini and Frizzled Leeks
Bacon Wrapped Scallops
Pumpkin and Cracklings Risotto with Toasted Almonds, and Frizzled Country Ham
Cabbage and Orecchiette
With Onion, Toasted Caraway Seeds, Spinach, Apples and Frizzled Ham in Vegetable Broth
Truffle Garlic Fries
with Grated Reggiano
Coconut Chicken with Sweet and Tangy Dipping Sauce
Lamb Tenderloins
Charred Lamb Tenderloins Sliced over a Pool of Pistachio Mint Sauce
Salads
Blackened Beef Filet Tips
Over Crispy Romaine Hearts and Blue Moon Salad Mélange tossed in Balsamic Dijon and Fresh Basil Dressing with Crouton and Grape Tomatoes
Apple and Spinach Salad
Grated Cheddar, English Walnuts, Nueske's Bacon, White Balsamic Vinaigrette
Bibb Lettuce Salad
Bacon Jam, Maytag Blue Cheese, Cucumbers, Grape Tomatoes, EVOO, Balsamic Syrup
Blue Moon Salad
Select Greens, Carrots, Seedless Cucumber, Bleached Celery, Grape Tomatoes, & Red Onion
Roasted Vegetable Salad
On a bed of Mixed Greens with Shaved Parmesan Cheese and Spicy Pumpkin Seeds
Caesar Salad
Crispy Romaine Hearts Tossed in House Made Caesar Dressing with Crispy Garlic Flatbread and Grape Tomatoes

Entrees
Gorgonzola and Crispy Onion Crusted Filet Mignon
Red Wine Sauce, Roasted Garlic Gratin Potatoes, and Local Vegetables
Jumbo Lump Crab Cakes
Roasted Garlic Gratin Potatoes, Local Vegetables, Fresh Basil Jalapeno Aioli. Single or Double
Rack of Lamb
Rubbed with Fresh Lemon, Garlic and Rosemary; Ginger Pear Demi-Glace; Sweet Potato Hash, Braised Red Cabbage and Fresh Garlic and EVOO Spinach
Macaroni and Lobster Bake
Butter Poached 4 oz. Maine Lobster Tail over Smoked Gouda Laced Macaroni, Chili Oil Drizzle, Crispy Nueskes' Bacon; and Fresh Pea Shoot Salad with House Made Creole Vinaigrette
Pan Roasted Salmon
Porcini Dusted, on a Puddle of Fresh Herb Emulsion, Beet Risotto, Grilled Pineapple, Grape Tomato and Fresh Basil Salad
Pan Seared Rockfish
Brown Meuniere Sauce, Sweet Potato Hash with Red Onion, Leaf Spinach and Bacon
Pork Chop
With Apple Cider Pan Sauce, Beet Risotto, EVOO and Garlic Spinach
Pan Seared Diver Scallops
Savannah Red Rice, Chimichurri and Fresh Broccoli Florets
Pan Roasted Chicken Breast
Orecchiette, Broccoli Florets, Sun-dried Tomatoes, Smoked Andouille, Fresh Herbs and Shiitake/Chicken Jus
Roasted Duckling
Apple Chutney; Butternut Squash Cracklings Risotto, and Braised Red Cabbage
Joey's Vegetarian
Eggplant Parmigiana, Beet Risotto, Roasted Garlic Gratin Potatoes, Fresh Broccoli Florets, and Apple and Spinach Fall Salad
Seafood Muddle
Lobster, Jumbo Shrimp, Black Grouper, Scallops, Clams, and PEI Mussels, Nueske's Bacon and Smoked Andouille in a South Carolina Lo' Country Red Sauce with Savannah Red Rice, and Cornbread Croutons