eat : little

fire & ice
seared togarashi tuna tataki, blue crab & tuna tar tare & wakame salad over a crispy wonton : 12

oysters rock
This dish puts the ROCK in Rockafeller. half shell oysters, sauteed spinach, bacon, asiago, hollandaise, smoked paprika & fennel pollen
order of 4 : 10
order of 8 : 20

dim sum trio
Three favorites served sans cart. ginger-chicken potsickers with a special soy, three-flavor pork beggars purse with spicy scallion sauce and shrimp spring roll with thai peanut sauce : 9

blue crab ‘pizza’
with petite arugula salad & white truffle oil : 12

new wave coquille st. jacques
Pepper-seared scallops with shiitake duxell, tarragon veloute and melted gruyere : 10

sauteed calamari
with capers & tomatoes in chardonnay - lemon broth with black olive oil : 10

basil-fed escargots
These guys are basil-fed and prepared with fines herbs, normandy butter and bread crumbs, then baked to perfection : 8.5

carpaccio of hereford tenderloin
pepper and brandy-cured beef, thinly sliced over pesto green beans, pickled red onion,
olive oil and english sea salt : 10

meatballs stuffed with fresh mozz
Fresh hereford ground beef with herbs and spices finished with tomato ragout. Mmmm! : 7

grilled halloumi with spiced dates
ouzo and candied lemon: 9

 

eat : green

pistachio-crusted goat cheese salad
sauteed chevre medallion over field greens with pomegranate vinaigrette and
grand marnier-soaked cranberries : 8

greek superdeluxe
field greens, olive assortment, pickled peppers, oven dried tomatoes, feta, spanish onion,
english cucumber, grilled baby artichoke with white balsamic, fresh oregano and first pressed olive oil : 8

ye olde school wedge
iceberg, roquefort bleu, roasted tomatoes, spanish onion, green goddess dressing : 8

tuscan kale caesar
romaine, parmesan reggiano, croutons and creamy roasted garlic dressing :

 

eat : between

assortment of fine cheeses
hand picked artisan cheeses with complementing accompaniments : market

daily sorbet selection : 2

 

eat : big

gulf shrimp & virginia grits
with crushed red pepper, sage, applewood bacon & heirloom tomatoes : 24

spaghetti ala mamma
mom’s spaghetti witha twist. italian sausage, cremini mushrooms, and a rich old country tomato sauce with reggiano, fresh herbs and truffled garlic bread over noodles and topped with a mozzerella stuffed meatball : 16

veggie lasagna
oh yeah, baby! this is a free-form lasagna layered with toasted pinenut ricotta, grilled zucchini, pistachio pesto, sun-dried tomato sauce and charred yellow tomato : 17

Not-at-all-famous, but d%#&! good if we do say so ourselves
carolina blue crab cake
Jumbo lump broiled with sauteed shoe string veggies, and served with pan roasted red bliss potatoes and a dijon-thyme vinaigrette : market

sangiovese-braised beef shortribs
braised and served over stoneground soft white polenta, garlic kale and a red wine tomato ragout : 25

cast iron-seared filet
with chevre whipped potatoes, zinfandel demi glace,
balsamic shallots & sauteed green beans : 28

el paso steak frites
grass-fed ribeye stuffed with sun-dried tomatoes, toasted pine nuts, roasted poblano, parmesan and charred corn. served with truffled fries : 28

eastern shore oyster stew
house-made tasso ham, corn, mashed potato and aged solera sherry : 24

frutti di mare misti in brodo
pan roasted shrimp, scallops, clams, mussels, snow crab grilled octopus in a
fennel-tomato broth with gigante beans : 29

nori wrapped “no.1” tuna
vegatable spring roll, japanese pickles, wasabi shoyu, yuzu-avocado emulsion : 27

pacific northwest salmon
vegatable quinoa salad, english cucumber-mintraita, 12 hour tomatoes and first pressed olive oil : 26

eat : on the side

mozzarella meatball : 3.5

low country collards : 3

stone ground soft polenta : 2

smoked paprika pomme frites : 3.5

chilled pesto green beans : 3

dijon - chive deviled egg : 1