Signature five-cheese blend with artichoke hearts, fresh red peppers, herbs and blue crab. Served with warm flatbread.
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.
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.
Apple cider brined tenderloin with a sweet potato hash cake and kohlrabi cabbage and brussels sprout slaw.
Crispy skin duck served with butternut squash puree, sautéed kale and finished with an apple cider sweet and sour sauce.
Tender filet tips sautéed with carrots, onions, cremini mushroom and baby spinach in a Marsala sauce over mashed Yukon gold potatoes.
