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Salads Bistro Field Greens Salad Baby field greens, crispy fried red onion, cucumbers, and cherry tomatoes tossed with balsamic herb vinaigrette. 4.25 Caesar Salad Tender romaine hearts, radicchio, Parmesan crisps, and crunchy chewy croutons dressed in creamy Caesar. 4.95 Heirloom tomato Salad Mixed greens with heirloom tomatoes, roasted beets, and goat cheese pecan crumbles 6.95 Starters Crispy Fried Oysters Flash-fried oysters served with avocado salsa and finished with cucumber aioli. 7.95 Imported Cured Meats and Aged Cheese Prosciutto de Parma, Seared Scallops Pan seared jumbo sea scallops served with a spicy grit fritter and sautéed spinach finished with a brown butter emulsion. 8.75 Portabella Mushroom Marinated portabella mushroom stuffed with parmesan cheese, garlic, onions and Shrimp and Crab Summer Rolls Shrimp and Crab with glass noodles and a sesame dipping sauce 6.25 Mussel?s sautéed in saffron-infused white wine, garlic, and fresh herbs with grilled country bread on the side. 8.95 Shrimp Tempura Flash fried jumbo shrimp with sesame soy aioli 6.95 Mo Mo?s Trio A trio of crab cake, lobster cake, and crawfish cake pan seared and served over corn and sweet potato hash with a tarragon beurre blanc. 9.25 Entrée Encrusted Tuna Loin Pan-fried ginger and lemon zest encrusted tuna served with stir-fry baby bok choy, red peppers, and shitake mushrooms over Osso Bucco Braised pork shank in a rosemary jus, flash-fried for a crispy finish, served with sweet potato and Wild Mushroom Stuffed Chicken Chic Atlantic Grouper Grilled grouper fillet with sautéed spinach, herb potato cake and wholegrain mustard beurre blanc. 18.95 Hoisin Glazed Salmon
Japanese barbecue style grilled salmon served with braised cabbage and horseradish mashed potatoes. 16.95 Veal Chop Free range veal chop, grilled to order, served with goat cheese smashed red bliss potato, braised escarole, and smoked tomato cream sauce 24.95 Grilled Stuffed Quail Twin grilled whole boneless quail with truffled sweet bread stuffing with crab and sweet peas orzo. 18.50 Double Cut Mongolian Style Pork Chop Ginger and brown sugar glazed double cut White Marble Farms Pork Chop grilled and served with tempura vegetables and Beef Short Ribs Red wine braised short ribs in natural jus with sour cream and chive mash, served with sweet peas and carrots 19.95 Pastrami Spiced Duck Breast Pan Roasted pastrami spiced Maple Leaf Farms Duck Breast served with butter low country collards and sweet potato mash and a pomegranate jus. 18.25 Bourbon Shrimp Grilled bourbon glazed shrimp over rice pilaf with beer battered onion rings, sautéed spinach in a bourbon butter sauce. 17.95 Filet Mignon Twin filet medallions topped with fois
Salads
Bistro Field Greens Salad
Baby field greens, crispy fried red onion, cucumbers, and cherry tomatoes tossed with balsamic herb vinaigrette. 4.25
Caesar Salad
Tender romaine hearts, radicchio, Parmesan crisps, and crunchy chewy croutons dressed in creamy Caesar.
Heirloom tomato Salad
Mixed greens with heirloom tomatoes, roasted beets, and goat cheese pecan crumbles 6.95
Starters
Crispy Fried Oysters
Flash-fried oysters served with avocado salsa and finished with cucumber aioli. 7.95
Imported Cured Meats and Aged Cheese
Prosciutto de Parma, Genoa salami, and house-made sausage served with home-made pickles, today?s cheese selection, and olive oil crostinis. 9.50
Seared Scallops
Pan seared jumbo sea scallops served with a spicy grit fritter and sautéed spinach finished with a brown butter emulsion. 8.75
Portabella Mushroom
Marinated portabella mushroom stuffed with parmesan cheese, garlic, onions and
Madeira wine 5.75
Shrimp and Crab Summer Rolls
Shrimp and Crab with glass noodles and a sesame dipping sauce 6.25
Prince Edward Island Mussels
Mussel?s sautéed in saffron-infused white wine, garlic, and fresh herbs with grilled country bread on the side. 8.95
Shrimp Tempura
Flash fried jumbo shrimp with sesame soy aioli 6.95
Mo Mo?s Trio
A trio of crab cake, lobster cake, and crawfish cake pan seared and served over corn and sweet potato hash with a tarragon beurre blanc. 9.25
Entrée
Encrusted Tuna Loin
Pan-fried ginger and lemon zest encrusted tuna served with stir-fry baby bok choy, red peppers, and shitake mushrooms over Carolina plantation rice, finished with a soy-wasabi sauce. 18.95
Osso Bucco
Braised pork shank in a rosemary jus, flash-fried for a crispy finish, served with sweet potato and Yukon gold gratin and sautéed peas and carrots. 18.95
Wild Mushroom Stuffed Chicken
Chicken Breast stuffed with wild mushrooms and fines herbs sautéed in white wine, topped with Fontina Val d?Aosta, accompanied by Vidalia mashed potatoes and sautéed vegetables. 15.95
Atlantic Grouper
Grilled grouper fillet with sautéed spinach, herb potato cake and wholegrain mustard beurre blanc. 18.95
Hoisin Glazed SalmonJapanese barbecue style grilled salmon served with braised cabbage and horseradish mashed potatoes. 16.95
Veal Chop
Free range veal chop, grilled to order, served with goat cheese smashed red bliss potato, braised escarole, and smoked tomato cream sauce 24.95
Grilled Stuffed Quail
Twin grilled whole boneless quail with truffled sweet bread stuffing with crab and sweet peas orzo. 18.50
Double Cut Mongolian Style Pork Chop
Ginger and brown sugar glazed double cut White Marble Farms Pork Chop grilled and served with tempura vegetables and Yukon mash. 17.95
Beef Short Ribs
Red wine braised short ribs in natural jus with sour cream and chive mash, served with sweet peas and carrots 19.95
Pastrami Spiced Duck Breast
Pan Roasted pastrami spiced Maple Leaf Farms Duck Breast served with butter low country collards and sweet potato mash and a pomegranate jus. 18.25
Bourbon Shrimp
Grilled bourbon glazed shrimp over rice pilaf with beer battered onion rings, sautéed spinach in a bourbon butter sauce. 17.95
Filet Mignon
Twin filet medallions topped with fois graz truffle butter and served with goat cheese smash, sautéed spinach, tri-pepper and procuitto. 24.95 
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