Dinner is ONLY Served WEDNESDAY nights from 5-8pm

APPETIZERS

Fried Green Tomatoes
Pesto Pimento Cheese – Fruit Chutney
7

Shrimp & Conch Fritters
Cajun Remoulade – Jicama Slaw
9

Laura’s Trio
Crab Dip – Shrimp Paste – Jalapeno Pimento Cheese
12

Beer Marinated Brats

Mustard – Cheese – Spicy Nuts
9 

Sweet Potato Fries
Grand Marnier Sauce
4

SOUPS & SALADS
 
  Chef’s Soup of the Day
4/8

Soup & House Salad
10

 
House Salad
Mixed Greens – Cucumbers Carrots – Purple Onion
Tomatoes – Toasted Pine Nuts
6/8

Wine to Complement
Sass Pinot Gris, Williamette, Oregon
Classic, soft,supple with hints of pear, slightly sweet finish
7/17
 
SALAD TOPPINGS
 
5    Chicken Salad/Tuna Salad   
7    Sautéed/Blackened Shrimp   
9    Cornmeal Crusted Fried Oysters
8    Sautéed/Blackened Shrimp & Scallops    
8    Jumbo Lump Crabcake
8    Blackened Ahi Rare Tuna
7    Almond Sesame Crusted Grouper
4    Sauteed/Blackened Chicken Tenders

SPECIALTIES
Pork Tenderloin Milanese
Panko Crusted – Spinach – Grape Tomatoes
Citrus Vinaigrette Parmesan Cheese
13

Wine to Complement
Avanti, Pinot Noir, Italy
Luscious dark fruit with a lingering finish
8/15

Laura’s BBQ Shrimp & Grit Cake
Stone Ground Grit Cake – BBQ Bourbon Sauce Crumbled Bacon – Cheddar Cheese
Warm Ciabatta
12
 

Pot Roast
Caramelized Onions
Mashed Potatoes – Root Veggies
12
 

Jumbo Lump Crab Cake
Fried Grit Cake – Sautéed Spinach
Roasted Red Pepper – Beurre Blanc
Fruit Chutney
13

Wine to Complement
Analivia, Rueda, ’07 Verdejo
Refreshing, light with tropical fruit notes
7/15
 

Steak & Fries
Sweet Potato Fries
Pimento Cheese Aioli
14
 
 
Meatloaf
Wild Mushroom Gravy
Garlic Mashed Potatoes
Veggie of the Day
12

Pesto Shrimp Pasta
Sun-dried Tomatoes
13

Wine to Complement
d A, ’06 Viognier, France

Aromatic & Rich White Peach, Apricot & Pear with a lasting finish
8/15
 

Mediterranean Penne Pasta
Sun-dried Tomato Concasse
Artichoke – Kalamata Olives Spinach – Basil – Feta
10

ADD:
Sautéed Chicken /4
Sautéed Shrimp /6
Sautéed Sea Scallops /7

Wine to Complement
Avanti, Pinot Grigio, Italy
Dry, crisp, classic Old World Pinot Grigio
6/10

WARM SANDWICHES

All Sandwiches Served with a Side

Island Crab Cake
Open-face Sandwich
Pan Fried – Remoulade Fruit Chutney
Mixed Greens – Tomato Balsamic Vinaigrette
13

Grilled Meatloaf Sandwich
Laura’s Special Sauce
Grilled Ciabatta
9

Grilled Onions & Cheddar Cheese /1

Wine to Complement
Bila-Haut, ’06 Cotes Du Roussillon, France
Perfectly balanced blend
7/15

Chipolte Pork Tenderloin Sandwich
Melted Provolone Cheese
Raspberry Chipolte
Side of Mojo Dressing
10
 

Blackened Ahi Rare Tuna BLT
Wasabi Aioli – Grilled Ciabatta
Seaweed Salad
13

Wine to Complement
Rhein River, ’07 Riesling, Germany
Floral nose with a light sweetness to calm palate on the finish
8/15

Herb Roasted Vegetable & Fresh Mozzarella Sandwich
Seasonal Vegetables
Fresh Mozzarella
Pesto Pimento Aioli
Balsamic Vinaigrette drizzle
Grilled Ciabatta
11

Almond Sesame Seed Crusted Grouper Sandwich
Pan seared – Wasabi Aioli
Lettuce – Tomato – Ciabatta
13
 

Pot Roast Sandwich
Horseradish Cream Sauce
AuJus-Ciabatta
10

Grilled Onions / Cheddar Cheese  .50 Each
                    

Blackened Chicken Breast Sandwich
Fresh Mozzarella – Lettuce
Tomato – Grilled Ciabatta
Homemade Potato Chips
Bleu Cheese Crumbles
12
 

SIDES

Homemade Potato Salad, Bleu Cheese Cole Slaw, Mediterranean Couscous, Kettle Chips
House Salad /1.95    Sweet Potato Fries /2.50

BEVERAGES

Sweet / Un-sweet Iced Tea /2
Raspberry / Peach Flavored Iced Tea /2.5
Hot Tea / Coffee / Iced Coffee /2.5
Coke / Diet Coke / Sprite /2
Bottled Water, Sparkling/Natural /3

Ask to see our “By the Glass” Wine & Beer List
 
Corkage Fee on Bottles of Wine /10

20% gratuity added to parties of 6 or more.  No split checks for parties of 6 or more.