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Island Grille

Dinner

    • Appetizers

    • Crab Dip

      Crab Dip

      17.00

      Signature five-cheese blend with artichoke hearts, fresh red peppers, herbs and blue crab. Served with warm flatbread.

    • Crab Cake

      21.00

      One of our "almost-famous" jumbo lump crab cakes with herb-lemon aioli and dressed mixed greens.

    • Scallops

      18.00

      Pan seared scallops with dill cream sauce and roasted tomato relish.

    • Focaccia Bread

      6.00

      Served with whipped honey butter.

    • Slab Bacon

      15.00

      Apple and honey-braised bacon served with an apple slaw.

    • Baked Brie

      14.00

      A wedge of brie cheese wrapped in puff pastry and baked golden brown and melty. Served with toasted almonds and raspberry jam.

    • Flatbread

      14.00

      Topped with whipped blue cheese, apple, prosciutto, caramelized onion and honey.

    • Salads

      Dressings: Creamy Gorgonzola, Chipotle Ranch, Maple - Bacon Vinaigrette

    • House Salad

      House Salad

      12.00

      Mixed greens, carrots, tomatoes, cheddar cheese, croutons, cucumbers.

    • Seasonal Salad

      12.00

      Kale, craisins, toasted almonds, goat cheese, roasted butternut squash.

    • Salad Add Ons

      Chicken - 9.00
      Shrimp - 11.00
      Sea Scallops - 18.00
      Crab Cake - 21.00
      Fresh Catch - MKT *

    • Add a Small Salad to Your Entree

      5.00

    • Entrees

    • Filet Mignon *

      Filet Mignon *

      53.00

      Island Grille's buttery Angus beef filet with a sundried tomato, feta, bacon, and basil topping. Finished with a roasted red pepper cream sauce and served with chef's potato and veggie.

    • Crab Cake Duo

      Crab Cake Duo

      45.00

      Two of our "almost-famous" jumbo lump crab cakes with herb-lemon aioli. Served with chef's potato and veggie.

    • Shrimp & Scallop Grits

      Shrimp & Scallop Grits

      34.00

      Seared shrimp and sea scallops with cremini mushrooms, spinach, and chorizo sausage. Served with a lemon butter and white wine sauce over creamy, stone-ground Manchego grits.

    • Fresh Catch *

      Fresh Catch *

      MKT

      Delivered fresh daily from local markets and prepared the chef's way.

    • Pork Tenderloin *

      29.00

      Apple cider brined tenderloin with a  sweet potato hash cake and kohlrabi cabbage and brussels sprout slaw.

    • Duck Breast *

      31.00

      Crispy skin duck served with butternut squash puree, sautéed kale and finished with an apple cider sweet and sour sauce.

    • Filet Marsala

      33.00

      Tender filet tips sautéed with carrots, onions, cremini mushroom and baby spinach in a Marsala sauce over mashed Yukon gold potatoes.