Seafood

Jumbo sea scallops lightly blackened and topped with Gorgonzola sauce and fresh basil.

Romaine lettuce, croutons and red onions tossed with Caesar dressing and sprinkled with Romano cheese, topped with grilled chicken or shrimp.

Three crispy, sautéed Lowcountry blue crab cakes served over a roasted red pepper sauce with zesty corn and black bean salsa.

A 6-oz. boneless chicken breast generously stuffed with crab salad and brie cheese, roasted until golden and topped with a savory roasted red pepper sauce. Served with your choice of two sides.

A natural cut of Atlantic cod, lightly battered and fried golden brown. Served on a bun with tartar sauce on the side.

Mrs. Johnson, a cook at the former City Hotel more than 150 years ago and a current ghostly resident, would certainly approve of this long-time Southern favorite. Layered with real blue crab salad and topped with cusabi (cucumber and wasabi) sauce.

An 8-oz. filet of sashimi-grade Ahi tuna grilled to order with a shiitake-ginger cream sauce and fresh cilantro.

Crispy French-cut green beans, romaine lettuce, red onions and goat cheese dressed with balsamic vinaigrette and topped with a pan-seared salmon fillet.

Grilled Texas toast topped with fresh blue crab salad and Monterey Jack cheese, smothered with a creamy Parmesan sauce and baked to a bubbly deliciousness!

Two Lowcountry blue crab cakes served with zesty corn and black bean relish and roasted red pepper sauce.

Add grilled chicken, BBQ pork, grilled or blackened shrimp, or seared sushi-grade tuna for $3 each.

Filet of North Atlantic salmon, grilled and topped with a crab cake and cusabi (cucumber and wasabi) sauce.