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Island Grille

Menu

Weekly BOGO

Dinner

    • Appetizers

    • Crab Dip

      Crab Dip

      17.00

      Signature five-cheese blend with artichoke hearts, fresh red peppers, herbs and blue crab. Served with a 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: Bleu Cheese, Paremesan and Peppercorn Ranch, Blueberry and Honey Vinaigrette Add Ons: Chicken 10, Shrimp 12, Sea Scallops 18, Crab Cake 18, Fresh Catch MKT

    • 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.

    • Entrees

    • Filet Mignon *

      Filet Mignon *

      53.00

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

    • 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 and Scallop Grits

      Shrimp and 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 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, sauteed kale and finished with an apple cider sweet and sour sauce.

    • Filet Marsala

      33.00

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

Bar

    • IG Signature Cocktails

    • Key Lime Pie Martini

      Key Lime Pie Martini

      16.00

      Absolut Citron vodka, Blue Chair Key Lime Cream Rum, Licor 43, lime juice, and a cinnamon-sugar rim.

    • Pistachio Pain Killer

      15.00

      Bacardi silver rum, pineapple juice, orange juice, monin pistachio, coconut cream, pistachio dust.

    • Bourbon Cherry Sour

      15.00

      Basil Hayden Bourbon, amarena cherry syrup, lemon juice, amarena cherries.

    • Mocha-Tini

      Mocha-Tini

      16.00

      Absolut Vanilla vodka, Baileys Espresso Crème, ChocoLat Triple Chocolate liqeur, Owen's Espresso, and a heavily chocolate-rimmed glass.

    • Seasonal Sips

    • A Rested Development

      16.00

      End of Days Barrel Rested Gin, campari, sweet vermouth, orange peel.

    • Beachcomber's Secret

      15.00

      Bulleit Rye, Peychaud's bitters, sugar cube, absinthe wash, lemon peel.

    • Paloma Picante

      15.00

      Espolon Reposado Tequila, jalapeno essence, Barritt's grapefruit soda, grapefruit juice, honey syrup, chili salt.

    • Apple Blossom

      16.00

      Ketel One Vodka, St. Elder elderflower liqueur, apple cider, sparkling prosecco rose, red delicious apple.

    • THC Mocktail

    • Zen Fizz Mocktail

      12.00

      (Contains THC-A) Cann Grapefruit Rosemary Social Tonic (2mg THC / 5mg CBD), grapefruit juice, cranberry juice, fresh rosemary.

    • Craft Beer

    • Rotating Cider

      MKT

    • "Blood Orange" Kolsch

      5.50

      Dirtbag Brewing Co. (12oz/5.8%ABV)

    • "Jimmy's Bike Drive" Salt & Lime Lager

      7.00

      Crank Arm Brewing Co. (16oz/4.5%ABV)

    • "Extra Cripsy" Pilsner

      6.00

      Durty Bull Brewing Co. (12oz/4.5%ABV)

    • "Uncle John's White Ale" Wheat

      6.00

      Triple C Brewing Co. (16oz/4.9%ABV)

    • "Hop, Drop 'N Roll" IPA

      6.00

      NoDa Brewing Co. (12oz/7.2%ABV)

    • "Juicy Rapids" Hazy IPA

      7.50

      Deep River Brewing Co. (16 oz/6.3%ABV)

    • "Hoptimum" Triple IPA

      8.50

      Sierra Nevada Brewing Co (12oz/11%ABV)

    • "Fire Tower Red" Red Ale

      5.50

      Shortway Brewing Co. (12oz/5.5%ABV)

    • "Pub Ale" English Style Ale

      8.00

      Pilot Brewing (16oz/5.6%ABV)

    • Rotating Dark Beer

      MKT

    • Domestics

    • Michelob Ultra, Miller Lite, Yuengling

      4.00

Kids

    • For the Kiddos

    • Linguine Pasta

      6.00
      Add shrimp: 12
      Add chicken: 10
      Add scallops: 17

      Choice of marinara, alfredo, or butter.

    • Burger *

      14.00

      6 oz. Angus beef, cheddar cheese, served with one side.

    • Plates

      Chicken: 13
      Shrimp: 14
      Scallops: 20

      Includes protein and choice of two sides.

    • Kraft Mac & Cheese

      5.00

    • Kid's Sides

      Chef’s potatoes, chef’s veggies, cheese grits or house salad.

All items marked * are cooked to order. Consuming raw or undercooked steaks, chicken, scallops, shrimp, or fish may increase your risk of foodborne illness, especially if you have certain medical conditions.

All menu items denoted with a symbol are gluten free or can be prepared that way.

20% gratuity added to parties of 5 or more. 15% gratuity added to To-Go orders.

$6 split plate fee. $25 corkage fee.