ON THE FARM Served with a garden salad.

Add a crab cake to any entree. Lowcountry- 8 Jumbo Lump- 10

Ribeye Red wine demi glace, horseradish mashed potatoes, wilted spinach. 12 ounce - 22 • 14 ounce - 28

Filet Mignon 8 ounce filet, tarragon cream, horseradish mashed potatoes, bacon wrapped asparagus - 28

New York Strip Port wine reduction, roasted garlic mashed potatoes, wilted spinach. 12 ounce - 22 • 14 ounce - 28

Crispy Duck Semi-boned duck half, red curry sauce, coconut rice, sautéed vegetables - 23

Southern Stuffed Chicken Breast Cornbread-stuffed, served over collard greens, country ham sauce - 18

Duck & Grits Shredded duck breast, creamy grits, gravy & cracklings, wilted spinach - 18

Baby Back Ribs Bourbon sauce, horseradish mashed potatoes, southern green beans. Full Rack - 18 • Half Rack - 12 Add Jerk Chicken Breast - 6

OFF THE BOAT All platters are served flash fried with housemade slaw and French fries.

Oysters Salty and plump - 20

Scallops Deep sea scallops - 22

Shrimp Large, tail-on - 20

Flounder Flounder fillets - 18

Lands End Platter Oysters, scallops, shrimp and flounder - 26

Fresh Whole Flounder Scored, seasoned, peach chutney jus 14/16 ounce - 20

OFF THE BOAT CLASSICS Served with garden salad and Artisan bread.

Shrimp & Grits Large shrimp, crumbled sausage, seafood cream- 18

Shrimp Creole Large shrimp, spicy creole, white rice - 18

Salmon & Grits Croquettes with a dill cream sauce - 18

Jumbo Lump Crab Cakes Roasted red pepper remoulade, wilted spinach - 22

Grilled Salmon Orange rosemary-marinated, over wilted spinach - 18

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Gratuity of 18% may be added to parties of 8 or more.