Our Menu

Cheddar, Provolone, Pepper jack, Parmesan, Gruyere, Feta

Bacon, Sausage, Steak, Ham

Parsley, Green Onion, Diced Tomatoes, Peppers, Mushrooms, Basil, Spinach, Chives

– Three fluffy pancakes topped with Jim Beam butter pecan syrup, two eggs (cooked to preference), choice of pepperjack grits or roasted potatoes, choice of bacon or sausage

Pan seared Ahi tuna on rye bread with havarti cheese, arugula, tomato, & sliced avocado. Finished with a soy glaze & choice of side

Toasted challah bread, open-faced with crushed garlic avocado, roasted grape tomatoes, fresh mozzarella, watercress, & crispy prosciutto

Canadian bacon, English muffin, poached egg and hollandaise. Served with Choice of roasted potatoes or pepper jack grits

Jumbo lump crab cakes, english muffin, wilted arugula, poached eggs & hollandaise. Choice of breakfast potatoes or pepper jack grits

8 Oz Certified Angus beef with lettuce, tomato, & brie on brioche bun with choice of side

Served with fries

Served with Fries

Served with fries

Spicy or Mild

Juice Accommodations: Orange Juice, Cranberry, Pineapple, Grapefruit

Spicy or Mild

1 Champagne bottle with Juice Accommodations: Orange Juice, Cranberry, Pineapple, Grapefruit

Chef's daily Special

Chef's weekly selections of meats, cheeses & jams served with toast points & fruit

Grilled chicken & Clemson bleu cheese with naan points

3 fried green tomatoes, watercress, mozzarella pearls, crispy cajun pork belly in a lemon basil sundried tomato butter cream sauce

Chinese orange sauce, sesame seeds & onions

Drizzled with a Sriracha aioli finished with three pepper jelly

Crispy rice shell Poke spiced tuna, cucumbers, avocado, seaweed salad, onions, serrano peppers, cilantro & sesame seeds served with nory strips, soy glaze & Aloha sauce

Served with Dijon caper mayo

Artisan lettuce, croutons, radish, grape tomatoes, with our signature cajun house dressing

Crispy pancetta, parmesan crisps cajun sourdough croutons

Julienne Romaine, kale, red radish, roasted corn, chickpeas, french feta, bacon, avocado slices, with cajun house dressing

Artisan lettuce, crispy kale, sliced onions, dried cherries, toasted cashews, blueberries, orange Supremes & feta cheese & orange mustard vinaigrette

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, andouille sausage, okra, & seasonal vegetables, finished with wild rice & crispy fried okra

Toasted challah bread open-face with crushed garlic avocado, roasted grape tomatoes, fresh mozzarella, watercress & crispy prosciutto

Toasted Rye bread, baby arugula, Italian roasted tomato slices, shaved onions, roasted red peppers & baked turkey slices topped with a pesto fondue

Open-faced pistachio & sesame seed cajun pan-seared tuna, jalapeno, lime, crushed avocado, baby arugula & multi-colored grape tomatoes, drizzled with a soy glaze finished with crispy cajun leeks, served on toasted rye bread with havarti cheese

Pick 2- Salad, soup, half sandwich

8 oz. Certified Angus Beef with lettuce, tomatoes and Brie

Ham, turkey, bacon, lettuce, tomatoes, and avocado with Havarti and mayo on a croissant

Toasted croissant, baby arugula, sliced tomatoes & melted Havarti cheese

Slow cooked braised citrus pork, black forest ham, sliced pickles, roasted garlic criollo aioli, honey creole mustard, melted pepper jack & Havarti dill cheese

Toasted french baguette grilled teres major, sliced pepperoncini peppers, arugula, asiago cheese, grape tomatoes with a Dijon caper mayo topped with crispy potato frites

Pan seared filet tips, three color bell peppers, mushrooms & shallots toasted with chili butter over duck fat cajun fries topped with potato frites

Grilled Chicken stuffed with prosciutto & Havarti cheese. Served with mashed potatoes, grilled asparagus & finished in a Lemon basil butter.

Pan fried steak, Parmesan, arugula and grape tomato salad. Served with an over-easy egg and potato frites, all finished with chimichurri and served on sliced brioche

Blackened salmon creamy Carolina golden rice, cream corn & crispy brussels

served with fries

served with fries

served with fries

Traditional meat puff pastry served with chimichurri

Herbs, garlic, butter and parmesan cheese

8 oz of Nueske Bacon finished with mango salsa topped with crispy plantains

Served with a Sriracha aioli

Ahi tuna, sweet Thai chili, soy glaze, avocado salad & crispy wontons

Jumbo lump NC blue crab served over a seaweed salad with mixed greens, tomatoes, pickled red onion topped with balsamic vinaigrette glaze

East Coast and West Coast: Half-dozen or a dozen. Champagne mignonette, fresh horseradish and cocktail sauce

Half-dozen oysters with sun-dried tomatoes, bacon, spinach, shallots, and asiago cheese finished with breadcrumbs and traditional hollandaise

Select three appetizers

Savory Duck foie gras served over toast points with a roasted corn and okra relish. Finished with a sweet balsamic glaze.

3oz Filet Mignon with Vidalia onions, cornichons & capers served in a dijonaise with waffle chips

Served with Chipotle aioli

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Caesar Chopped baby Romaine, cherry tomato, crispy pancetta, Parmesan crisps, & Cajun croutons

Romaine, kale, red radish, roasted corn, chickpeas, feta, bacon, avocado crema & shaved fennel with our Cajun house dressing

Roasted beets, watercress, cherry tomatoes, red onion, feta & almonds finished in an herb vinaigrette

Grilled baby romaine wedge, red onions, grape tomato halves, crispy prosciutto, blue cheese crumbles & blue cheese dressing topped with toasted cajun almonds

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, cheddar, & green onions.

5oz Frenched Teres Major & Argentinian royale shrimp over cavatappi pasta in a creamy gorgonzola alfredo with onions & mushrooms topped with gorgonzola crumbles & parsley

Lobster, shrimp, bay scallops & mussels with linguini, sundried tomatoes, lemon, spinach & ricotta

Pan-roasted duck breast served with roasted rosemary potatoes & heirloom carrots topped with apple glaze

Creamy mac & cheese, crispy Brussels sprouts & finished with an apricot horseradish crema

Slightly pan-seared chicken with angel hair pasta, red pepper flakes, red bell peppers & garlic tossed in a lemon & caper butter sauce

Choice of risotto or pappardelle pasta finished with lemon gremolada

Frenched Teres Major with roasted potatoes & grilled broccolini finished with a truffle demi-glaze

Scottish salmon Rockefeller topped with bacon, shallots, sun dried tomatoes & hollandaise served over roasted corn & parmesan risotto & crispy brussels

Wilted spinach, charred green onion and parmesan risotto, finished with a lobster sherry butter

Mashed potatoes & three pepper grilled asparagus finished with mint chimichurri

Served with roasted corn, wild rice, grilled asparagus, butter poached crab finished with a lemon herb beurre blanc

Truffle parmesan polenta, au jus de viande topped with chive crème fraiche

Served with garlic mash potatoes & crispy brussels

Sous vide mushroom stalks, tossed in soy glaze, scallion & toasted sesame seeds

Caramelized onions, mushrooms, carrots, & seasonal vegetables

Sauteed oyster mushrooms, onions, serrano peppers, cilantro, chopped avocado, drizzled with citrus soy sauce. Served with corn tostados, and toasted pine nuts.

Roasted cauliflower heads marinated with vegan chipotle ranch. Served with vegan cilantro garlic aioli sauce, finished with crispy leeks.

Roasted corn and peppers paired with cajun chickpeas, diced avocado, julienne red onions, crispy kale, brussel sprout leaves, cilantro, halved heirloom tomatoes, tossed with lime vinaigrette, topped with vegan mozzarella cheese and roasted pistachio served in a Asian crispy rice paper bowl

Roasted cabbage over cajun chickpea hummus drizzled with vegan sriracha aioli served with crispy cajun kale

Japanese vegan breadcrumb crispy eggplant topped with a baby arugula salad with arrabbiata sauce, potato frites, and vegan mozzarella.

Argentinian chimichurri marinated grilled cauliflower steak, served with rosemary roasted potato wedge served over cajun chickpea hummus.

Served with 3 raviolis stuffed with red pepper, broccolini, sweet peas, cauliflower, string beans paired with sauteed seasonal vegetables tossed with tomato basil ragu sauce finished with vegan mozzarella.