DINNER
Tuesday- Saturday 4:30 p.m- 9:30 p.m
STARTERS
CHARCUTERIE
Chef’s selection of cured meats and cheeses // 20
SALMON CAKES
Dill, Onion, Garlic, Lemon, Sriracha Aioli // 16
STUFFED PORTEBELLA MUSHROOM
Crab, Shrimp, Cream Cheese, Thyme, Peruvian Sweet Drops // 17
SPINACH ARTICHOKE DIP
Baby Spinach, Cheeses, Sour Cream, Pita Crisps // 13
FRIED GREEN TOMATOES
Bacon, Arugula, Pickled Tomatoes, Balsamic Reduction // 10
ARANCINI
Fried Risotto, Fontina Cheese, Goat Cheese, Tomato Sauce // 15
Bruschetta
SOUP & SALAD
Soup of the Day Bowl 9 or Cup 6
HOUSE SALAD
Romaine, Arugula, Tomatoes, Cheddar Cheese, Onion, Shaved Carrots, Craisins, Croutons // 8
GRILLED CAESAR
Mini Romaine, Croutons, Parmesan, Caesar dressing // 8
MASSAGED KALE
Lemon Garlic Vinaigrette, Tomato, Parmesan, Croutons // 8
Add Protein to any salad
Steak 14 · Shrimp 10 ·Chicken 7 · Salmon 8
ENTRÉES
Most entrées served with two sides of your choice
FILET
8oz Certified Angus Beef // MRKT
PRIME RIBEYE
14oz Prime Ribeye // MRKT
STUFFED PORK CHOP
16oz Frenched Chop, Blueberry Bourbon Boudin atop // 28
FRESH SALMON
6oz Blackened Atlantic Salmon filet with lemon garlic Aioli // 24
CHICKEN MAC AND CHEESE
Fried or grilled chicken atop mushroom, bacon, White Cheddar, Gruyere, and Gouda cheese mac // 22
SHRIMP AND GRITS
Homemade cheese grits, crab cake fritter, Sweet Heat sausage in a Cajun cream sauce // 24
BOB’S PASTA
Angel Hair Pasta, Shrimp, Grilled Chicken, Onion, Bell Pepper, Sausage, Chorizo, Cream Sauce // 23
** Ask about our Vegan Steak option**
Á LA CARTE
Rosemary French Fries · Rice Grits · Vegetable OTD · Cauliflower Gratin
Spinach Florentine · Mac & Cheese · Loaded Mashed Potatoes // 6
**PLEASE INFORM YOUR SERVER OF ANY ALLERGIES/ SPECIAL ACCOMODATIONS** *DISLCAIMER: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BOURNE ILLNESS.