Wednesday, February 14th - Friday, March 29th
*While supplies last. Menu is subject to change*
SNACK & SHARE
CRAB CAKES
Chef-made crab cake + coleslaw + remoulade 16
SIGNATURE SANDWICHES
choice of black pepper fries or Chef-made chips or creamy slaw
*sub parmesan garlic fries for 2
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GRILLED GROUPER REUBEN
reuben + sauerkraut + swiss cheese + thousand island + seeded rye 17
TUNA SALAD SANDWICH
line caught albacore tuna + onion + pickle relish + celery + capers + mayo + seeded rye 16
ENTRÉES & SPECIALTIES
choice of soup of the day or house salad
*sub Caesar salad or onion soup gratin for 2
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BOTTOMLESS ALE BATTERED FISH & CHIPS
fresh hand-cut Icelandic cod + black pepper fries + malt vinegar + Chef-made tartar sauce + lemon 24
CRAB CAKES ENTREE
Chef-made crab cakes + coleslaw + remoulade 32
SEARED VERLASSO SALMON *Anson Mills–Columbia, SC | *Melissa Z. Monroe Pottery–Mokena, IL
Anson Mills fire threshed farro + tomato cashew sauce + mint lemon yogurt + served on a custom *Melissa Z Fish Plate 34