Saturday, September 12, 2026

COCKTAIL FEATURES
WATERMELON BREEZE 18
Altos silver tequila, fresh watermelon & lime juice, agave nectar

S’MORES MAPLE OLD FASHIONED 19
WhistlePig Piggyback 6 Bourbon, WhistlePig Barrel Aged Maple Syrup, chocolate bitters, toasted marshmallow

WINE FEATURES
LITHOLOGY, CABERNET SAUVIGNON, TO KALON VINEYARD, OAKVILLE, 2021    BTL 395
Soaring aromatics, deep concentration, rich and seamless texture, and a finish that grips tightly, promising long aging potential. Fermented in 47% Oak, 42% Concrete, and 11% stainless for 20-28 days. Aged for 22 months in 74% new French oak. 95% Cabernet Sauvignon. 5% Cabernet Franc. HARVESTED: September 29th, 2021. BOTTLED: July 2023. CASE PRODUCTION: 389 cases.
ALCOHOL: 15.2%, AVA: Oakville. VINEYARD: Beckstoffer, To Kalon

SALVESTRIN, SAUVIGNON BLANC, NAPA VALLEY, ST. HELENA    BTL 80
Aged in both stainless steel and neutral oak, this wine hits the sweet spot between grassy, herbal, and citrus-driven characteristics. Its relatively soft, broad profile is defined by notes of ripe pear and honeydew melon.

PATRIMONY, CABERNET SAUVIGNON, PASO ROBLES, ADELAIDA DISTRICT, 2021    BTL 375
 Deep garnet with brilliant clarity & concentration. Red currant, cherry preserve & plum intermingle with fresh tobacco leaf, star anise, lavender, sagebrush & a mineral edge. Extravagantly layered with cherry, blueberry, baking spice, smoked meat & salted dark chocolate. Silky tannins, vibrant acidity & perfectly integrated oak culminate in an enduring, triumphant finish. 100% Cabernet.


APPETIZERS
SWORDFISH SKEWERS 22
Smoke house spice dusted, citrus thai sauce, grilled asparagus

MINI BEEF WELLINGTONS 30
Filet Mignon, mushroom duxelle, wrapped and baked in a puff pastry, served with bordelaise sauce

CAROLINA SWEET HEAT BBQ SLIDERS 17
Pulled prime rib, Carolina sweet heat bbq sauce

ISLAND TACOS 16
Spiced prime rib, spicy island slaw, flour tortilla, lime crema

STRAWBERRY & ALMOND POPPYSEED SALAD 18
Spinach, gorgonzola, almonds, strawberries,
poppy seed vinaigrette

FRUIT & CHEESE PLATTER 20
Manchego, Tillamook cheddar, goat cheese, prosciutto, salami,
bresaola, strawberries, grapes, apples, whole olives, crackers, honey

FRIED CHEESE BITES 13
Fresh scallions, sweet & sour sauce

FRESH CATCH OF THE DAY
Prepared grilled, broiled or blackened, served with your choice of baked potato, mashed potatoes, French fries or steak fries and chef’s vegetables

GROUPER 60 FAROE ISLAND SALMON 42

SPECIALTY TOPPINGS
PONCHARTRAIN 24
Blue crabmeat, shrimp, garlic, mushrooms, white wine, almonds

OSCAR 21
Blue crabmeat, asparagus, bearnaise butter

ENTRÉES

CHEF’S BOX MUSHROOMS 40
Crispy blue oyster, Lion’s mane steak, sauteed chestnut mushroom, creamy polenta, bordelaise sauce
Paired with Crossings Sauvignon Blanc…add 13

PAN ROASTED SWORDFISH A LA ESPANOLA 44
Heirloom tomato braised swordfish, piquillo peppers, shaved Manchego, toasted almond gremolata, crispy fingerling potatoes
Paired with Proverb Chardonnay…add 14

CAROLINA BBQ RIBS 32
Carolina sweet heat bbq sauce, cole slaw, steak fries
Paired with Line 39 Pinot Noir…add 15



* AVAILABILITY IS SUBJECT TO CHANGE*
Children’s menu available upon request. / Smoking of vapor, electronic or tobacco cigarettes is permitted only on outside patio. /
*The consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

OUR DINNER MENU IS SERVED
TUESDAY-THURSDAY FROM 3 PM TO 9 PM AND FROM 3 PM TO 10 PM ON FRIDAYS & SATURDAYS.
  HAPPY HOUR IS FROM 3 PM TO 6 PM TUESDAY-SATURDAY.

HAPPY HOUR IS AVAILABLE AT THE BAR, COCKTAIL & PATIO TABLES ONLY.