Shrimp Cocktail     12

Pan Fried Calamari     12

Blue Crab Cakes     12

Beef Carpaccio     12

Baked Baby Brie     12

Crabmeat Cocktail     14

Scottish Smoked Salmon     12

Fried Artichoke Hearts     10

Duck Spring Rolls     12

Small Plates

Pepper Crusted Seared Tuna     14

Shrimp and Grits     18

Marlin Grill Burger w/ Fries    15

w/ Baked Potato    21

Fried Grouper Sandwich w/ Fries     20

w/ Baked Potato    26

Fried Lobster Tail     31


Crab and Artichoke Chowder     8

Duck and Andouille Sausage Gumbo    8


The Wedge Salad   9

Caesar Salad       Small     6          Large     12


Hickory Grilled Asparagus     12

Oven Baked One Pound Potato     9

Creamed Spinach     9

Shoestring Onion Rings     9

Ricotta & Black Pepper Mashed Potatoes     9

Burgundy Mushrooms     9

Hand Cut Fries    9

Fried Green Tomatoes     9

Creamed Grits     9

Tasso Ham, Macaroni and Cheese     12


Hickory-Grilled Filet Mignon
Apple wood bacon wrapped filet served on top of a red wine
demi-glace, shoestring onion rings and béarnaise sauce on side

10 oz. Cut     32  6 oz. Petite Cut     24

14 oz Bone-in Filet Mignon      42
Bone-in shortloin cut with ample marbling

16 oz. New York Strip    45
Mid-Western, grain-fed, 28 day dry-aged Certified Angus Beef®

14 oz. Rib Eye    35
Mid-Western, grain-fed, dry-aged Certified Angus Beef®
topped with caramelized onions and a
red wine demi-glace

Steak Companions
Fried Lobster Tail     31
Jumbo Lump Crab and Bearnaise Sauce    14
Maytag Blue Cheese     6

Shrimp and Grits       30
Asian twist on a low country classic.

Kiwi Fried Twin Cold Water Lobster Tails     62
Served with a kiwi honey mustard sauce and mango chutney

Pan Sautéed Grouper    32
Fresh local grouper sautéed with lump crab meat,
shrimp, Bienville sauce topped with lemon butter

Pepper Crusted Seared Tuna    26
Sushi grade tuna generously seasoned with fresh ground five
peppercorn blend then served rare to mid-rare

Grilled Mahi-Mahi    27
Fresh locally caught Gulf Mahi-Mahi grilled over the hickory-wood and
finished with a champagne, dill, and caper cream sauce

Pork Tenderloin     20
Lightly battered, pan sautéed medallions of pork tenderloin
topped with sauce meunier and finished with toasted pecans

Roasted Duck    22
With raspberry & chili peppers served with roasted vegetable julienne

Boneless Chicken Breast    18
Pan sauteed medalions of skinless, boneless chicken breast
finished with a caper cream or sauce meunier