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Dinner Menu |
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Starters and Light Fare |
| Crispy Calamari | 9.95 |
| With Remoulade Sauce | |
| Sullivan's Mussels | 9.95 |
| Steamed Mussels in a White Wine Broth with Andouille Sausage, Fresh Tomatoes, Garlic, and Lemon Juice | |
| Crawfish Crab Cakes | 9.95 |
| Served
with a Lemon Dijon Beurre Blanc Also available as an Entree Portion |
|
| Tenderloin "Tataki" Bites | 12.95 |
| Served with Seaweed Salad | |
| Quesadilla of the Day | |
| Please ask your server for details | market |
| Low Country Shrimp and Grits | 8.95 |
| Served
with a Tasso Cream Sauce Also available as an Entree Portion |
|
| Goat Cheese Fritters | 8.95 |
| A mixture of Goat Cheese, Toasted Pecans, and Herbs, panfried. Served with a Mango Puree | |
| Fried Green Tomatoes | 8.95 |
| With Shaved Reggiano Parmigiano and Balsamic Syrup | |
| Soup du Jour cup | 3.75 |
| Soup du Jour bowl | 4.95 |
Breads and Spreads |
| Mushroom, Artichoke, and Roasted Red Pepper | 5.95 |
| Spinach, Gruyere and Sundried Tomatoes | 5.95 |
| Smoked Oysters, Clams and Gouda | 6.95 |
| Pecan, Basil and Chipotle Pesto | 5.95 |
| Roasted Garlic, Bacon and Feta | 5.95 |
| Choice of Three | 12.95 |
| All of the above spreads are served warm with toasted Chiabatta Bread | |
| Personal 7" Thin Crust Pizza | 6.95 |
| Served with choice of spread and topped with Monterey Jack Cheese | |
Fresh Seafood and Pasta |
| Peppercorn Seared Tuna | 22.95 |
| Served on a Bed of Asian Slaw with a warm Wasabi Vinaigrette | |
| Blackened Mahi Mahi | 24.95 |
| Topped with Lump Crabmeat and Finished with an Orange Basil Beurre Blanc. Served with Stone Ground Grits | |
| Cedar Plank Salmon | 21.95 |
| North Atlantic Salmon with a Bourbon Glaze and served with Saffron Rice | |
| Chilean Sea Bass, served Mediterranean Style | market |
| Sea Bass pan seared with fresh tomatoes, calamati olives, feta cheese and herbs in a white wine butter sauce | |
| Mussels, Scallops, and Shrimp Fettucini | 21.95 |
| Served in a Tomato Garlic White Wine Sauce | |
| Chicken Pasta | 17.95 |
| Tender Chunks of Chicken Breast Sauteed with a Medley of Fresh Vegetables, Topped with Parmesan cheese and finished in the oven | |
| Fettucini Carbonara | 16.95 |
| Bacon,
Mushrooms, Tomatoes in a Cracked Peppercorn Cream Sauce Add Chicken |
2.95 |
Chef's Selections |
| Chargrilled Duck Breast | 24.95 |
Eleven Ounces of Duck Breast. Served Medium-Rare over a Bed of Cous Cous and Topped with a Brandy Peach Sauce. |
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| Grilled Centercut Pork Chops | 24.95 |
| Marinated and Stuffed with Goat Cheese, Finished with Carmelized Onion Balsamic Reduction. Served with Roasted Garlic Mashed Potatoes | |
| Filet Mignon | 27.95 |
| An Eight Ounce Filet served with a Spinach Blue Cheese Sauce and Garlic Whipped Potatoes | |
| Herb Roasted Chicken 1/2 cut | 17.95 |
| With a White Wine and Thyme Natural Jus. served with Roasted Garlic Whipped Potatoes | |
| Grilled "Hanger" Steak | 22.95 |
| Served with Shitake Soy Beurre Blanc over Roasted Garlic Whipped Potatoes | |
| Stuffed Filet Mignon | 29.95 |
| An Eight Ounce Filet stuffed with Brie cheese and Topped with a Black Cherry-Porcini Demiglace | |
| Chargrilled Ribeye | 23.95 |
| Topped with a Horseradish Beurre Blanc. Served with Crispy Beer Battered Onion Rings | |
| Roasted Rack of Lamb | market |
| Herb Encrusted Rack of Lamb. Served on a bed of Roasted Garlic Mashed Potatoes topped with a Black Cherry-Porcini Demiglace | |
| Bacon Wrapped Quail | 23.95 |
| Served on a Bed of Grits with a Portwine Blackberry Sauce. | |
| Pecan and Herb Encrusted N.C. Rainbow Trout | 23.95 |
| Served on a Bed of Apple Risotto and Topped with Maple Bacon Butter | |
Vegetarian |
| Wild Mushroom Stuffed Crepes | 14.95 |
| Stuffed with Mushroom Duxelles and Finished with a Mornay sauce | |
| Vegetable Lasagna | 14.95 |
| Served with Sullivan's Creamy Marinara | |
| Risotto of the Day | |
| Please ask your server for details | 14.95 |
| Steak Tips with Mashed Potato and Vegetables | 8.95 |
| Grilled Shrimp Scampi with Rice and Vegetables | 8.95 |
| Cheese Pizza | 6.95 |
| Pasta Marinara | 6.95 |
| Pasta Alfredo | 6.95 |
| Chicken Fingers with French Fries | 6.95 |
| The children's menu is reserved for our guests ten and under. |
Salad |
| All Entrees are served with a Sullivan's Salad | |
| Dressings: Raspberry Pecan Brie Vinaigrette, Dijon Balsamic Vinaigrette,Creamy Clemson Bleu, Other Dressings Available Upon Request | |
For parties of 6 or more, a gratuity of 18% will be added for one check, or 20% will be added for separate checks. Prices subject to change |