Seared shrimp and sea scallops with cremini mushrooms, baby spinach, and bacon. Served with a lemon butter and white wine sauce over creamy, stone-ground Gouda grits.
Two of our almost-famous jumbo lump crab cakes served with brown butter and lemon aioli and a house-made loaded potato salad.
Island Grille’s improved buttery filet, served with sundried tomatoes, bacon, feta cheese, and fresh basil. Finished with a roasted red pepper cream sauce and served with chef’s potato and vegetable.
Pan-seared chicken breast with sundried tomatoes, baby spinach, and artichoke hearts, served over linguini in a Parmesan cream sauce.
12 oz. blend of chuck, brisket, and short rib, topped with cheddar, caramelized onions, bacon jam and maple-bourbon BBQ sauce. Served with a chef’s potato.
