Dinner Menu



Classic Southern Deviled Eggs Farm fresh eggs with blend of sweet pickle relish relish, yellow mustard, mayo, Tabasco, and paprika 9
Bacon Wrapped Dates Chili powder and brown sugar dusted, stuffed with bleu cheese and wrapped in Applewood bacon 10
Seared Ahi Tuna Pickled carrots, cucumber, and red onions tossed with sweet chili sauce and baby arugula 14
Steak Tartare Beef tenderloin, shallots, capers, Dijon. Topped with quail egg and served with grilled crostini 15
Calamari Flash fried calamari, cherry peppers, artichokes and tomatoes, tossed in garlic herb butter 14
Chilled Shrimp Cocktail Jumbo U10 shrimp with tangy cocktail sauce 15
Jumbo Lump Crab Cake Buttery herb crust, Louis dressing, creamy herb vinaigrette 16
Escargot Baked in garlic herb butter, topped with puff pastry 13


Tomato Soup With grilled cheese crostini 9
Lobster Bisque Creamy and savory 11
Table 13 House Salad Our signature blend of field greens, red onions, heirloom tomatoes, cucumber, carrots, zesty herb vinaigrette 9
Caesar Salad Whole leaf hearts of romaine, roasted garlic Caesar dressing, whole anchovies, shaved parmesan 10
Center Cut Wedge Salad Bleu cheese crumbles, tomato, egg, house pancetta, pickled red onions, Smokey Roquefort dressing 12
Grilled Romaine Grilled heart of romaine, bleu cheese crumbles, heirloom tomatoes, red onion, egg, bacon vinaigrette 11


Shrimp Scampi Grilled U10 shrimp, garlic butter, parsley, tomato and spinach on a bed of pasta 31
Sea Bass Potato and herb crusted, truffle risotto, asparagus and lemon butter beurre blanc 42
Salmon Meuniere Fresh Atlantic salmon pan seared with browned butter, green beans amandine 32
Lemon Caper Chicken (your choice) 29
*Lightly breaded, pan seared chicken breast and lemon caper butter, served atop garlic mashed potatoes with heirloom tomatoes and artichoke hearts
*Lightly seasoned, char grilled chicken breast, served with seasonal veggies and topped with lemon caper butter


Lamb Chops New Zealand spring lamb chops atop goat cheese bread pudding with a raspberry-red wine reduction and chimichurri oil 40
Double Bone Hand Cut Pork Chop 28oz bone-in pork chop with braised red cabbage and house-made applesauce 34
Steak Diane 8oz of seared tenderloin, shallots, mushrooms, and cognac cream sauce over roasted garlic mashed potatoes 39
Beef Wellington* 6oz filet with garlic mushroom pâté, prosciutto di Parma, pastry shell, peppercorn cream and truffle demi 41
Ribeye 16oz prime ribeye, maître d’butter, garlic roasted mashed potatoes with roasted beef gravy 48
Cowboy Ribeye 22oz bone-in ribeye, maître d’butter, garlic mashed potatoes with roasted beef gravy 59
Filet Mignon Maître d’butter, garlic mashed potatoes with roasted beef gravy 9oz 45 6oz 36
Chateaubriand* for Two 16oz filet mignon, garlic mashed potatoes with roasted beef gravy, sautéed mushrooms, seasonal vegetables, served with cognac cream sauce and béarnaise 94
Any steak can be served au Poivre style  5   Oscar style 12
*Please allow extra time for temperatures above medium rare

Au Poivre 5  Béarnaise 5  Truffle Demi 5  Hollandaise 5  Mushroom Demi 5

Garlic Herb Mushrooms 10   Creamed Spinach 10   Green Beans Amandine 10
Mac and Cheese 10   Lobster Mac and Cheese 19  Seasonal Roasted Vegetables 10
Garlic Mashed Potatoes with Roasted Beef Gravy 9   Roasted Beef Gravy 3
Grilled Asparagus with Hollandaise 11   Twice Baked Duchess Potatoes with heavy cream, white cheddar cheese, nutmeg, topped with three pancetta wheels 12