Lunch Menu

Starters

Roasted Tomato Bisque or Soup du Jour

cup           5            bowl           6

Roasted Beet Salad

* Bleu cheese, orange supreme, crème fraiche

7

Fried Green Tomatoes

Cajun cream sauce, lump blue crabmeat

9

 Wilted Spinach & Arugula*

Warm bacon-balsamic vinaigrette, shaved onion, crimini, toasted almonds, grape tomatoes, and chevre

7

Classic Caesar Salad

Romaine heart, garlic croutons, aged Parmesan

6

Crab Cake

Mixed greens, tomato-caper aioli, roasted pecans

6

Roasted Gulf Oysters

Butternut squash-Conecuh, and sage stuffed

6

 

Entrees

Crab Cake Salad

Mixed greens, tomato-caper aioli, roasted pecans, grape tomatoes, sweet potato hay

      14 

Church Street Chicken Pesto

Grilled chicken fettuccine with creamy parmesan pesto topped with tomatoes

14

Substitute shrimp- Add $2.00

 

Champagne Poached Salmon *

Pineapple chutney, wilted spinach salad, sweet potato hay

13

Veal Marsala

Blistered tomatoes, mushrooms, marsala pan sauce, angel hair pasta

14

Portobello Stack *

Marinated and grilled portobello over caramelized shallot, corn, and tomato orzo topped with Gruyere glaze and balsamic reduction

13

Cherrywood Bacon Wrapped Pork Tenderloin *

Grilled and served over whipped sweet potatoes, with haricot vert and Bordeaux demi-glace

14

Diver Scallops *

Flash seared jumbo scallops with vegetable risotto, lemon beurre blanc and balsamic reduction

15

Fish du Jour *

Seasonal vegetable succotash, lemon sage beurre blanc

14

Petite Filet Mignon *

Potato puree, baby arugula, cherrywood bacon, Gorgonzola red wine reduction

16

 

* Indicates a dish that was prepared, start to finish, without the use of gluten.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions