Lunch Menu

Grilled chicken, Pepper Jack cheese, jalapenos, and tomatoes.

Shrimp served with spinach, roasted garlic, and tomatoes. Drizzled with olive oil.

Tuna tacos filled with sashimi-grade (rare) seared tuna. Topped with crunchy coleslaw, spicy mayonnaise, pecan pepper jelly, and Sriracha.

Fried shrimp served with spring mixes, crunchy coleslaw, spicy mayonnaise, pecan pepper jelly, and Sriracha.

Duck tacos filled with lettuce, topped with duck cracklings, orange glaze, green onions and parsley.

Grilled eggplant, roasted garlic, tomatoes, and Pepper Jack cheese.

Turkey, bacon, and Swiss cheese. Served with orange glaze for dipping.

Grilled shrimp and eggplant, roasted garlic, tomatoes, and Pepper Jack cheese. Drizzled with olive oil.

Two eggplant medallions fried and layered with a grilled tomato. Topped with a
creamy lump crabmeat sauce. Served with one fried shrimp.


Add angel hair pasta. 3.99

Four grilled shrimp with cheesy corn grits.

Locally grown lettuce, lump crab meat, boiled shrimp, green onions, sweet drop peppers.
Drizzled with lemon olive oil.

Served in rich brown gravy with smothered cabbage over rice.

Ribeye Tips in a Gravy served with smothered cabbage over rice.

Dressed with mayonnaise, lettuce, tomato, pickles, and onions.
Add cheese. 0.50
Add bacon. 1.50

Dressed with bacon, spring mix, mayonnaise, pickles, grilled onions,
Pepper Jack, and American cheese.