Embers Wood Grill Menu

with sweet and sour marmalade

jumbo shrimp, cayenne, Sriracha and red onion relish

chilled jumbo shrimp with black pepper cocktail sauce and mango slaw

in house tenderized, hand breaded panko crusted with zesty remoulade

with garlic, fresh tomatoes, onion and herbed crostinis

fresh chopped, caperberry, shallot and crostinis

wood grilled prime filet mignon, caramelized onions, mushrooms, pesto, crumbled blue cheese and balsamic glaze

tomato, fresh mozzarella, basil pesto, red onion, parmesan and balsamic reduction

selection of lump blue crab, shrimp cocktail, scallop ceviche and sesame and pepper crusted tuna

selection of lump blue crab, shrimp cocktail, scallop ceviche and sesame and pepper crusted tuna

with crumbled goat cheese, shallots, marinated cherry tomatoes and balsamic vinaigrette

organic romaine hearts lightly grilled with parmesan cracker and kalamata olives

with mandarin oranges, blueberries, spiced pecans and citrus-champagne vinaigrette

seared crispy skin down on a cast iron skillet and drizzled with demi-glace

gratin of zucchini, squash, vidalia onion, tomato, asparagus, sweet peppers, and portobello with goat cheese

fall off the bone beef with roasted-whole garlic and caramelized onions

mango, piquillo pepper and apple cider reduction

caramelized onion jam and peppercorn sauce

most flavorful of our cuts

bone-in and well marbled, you could not ask for a better steak

most tender of our cuts

6 oz filet mignon and quartet of wood grilled shrimp

hand cut from the center of the tenderloin

bone-in filet mignon and New York strip loin

center cut of tenderloin with three colossal diver scallops and béarnaise

pan seared U10 diver scallops with lemon beurre blanc

Lemon curd layered cake with cream cheese icing and drizzled with Maraca cherries

Vanilla bean cheesecake covered in warm bananas, pecans and a brown sugar rum sauce

Two oven hot, house made, soft chocolate chip cookies with a cold pitcher of milk

Chef selection of three cheese served with house made accompaniments

Chef’s Charcuterie Tasting of the Evening with House Smoked and Cured Meats, Selection of Artisanal Cheeses and Accompaniment

Slate Board of Three Fine-Artisanal Cheeses and Accompaniment

Crispy Long Island Duck Wings with Honey-Balsamic Glaze

Braised Beef Short Rib Flatbread with Charred Red Onion, Mozzarella, Garlic and Horseradish Crème Fraiche

Grilled Caesar with Organic Romaine, Parmesan Cracker and Kalamata Olives

Organic Roquette Arugula, Pickled Fuji Apples, Cinnamon-Spiced Pecans, Craisins and Honey-Yogurt Dressing

Gulf of Mexico Blue Crab Bisque

Braised Oxtail with Pappardelle Pasta, Sofrito, Charred Cherry Tomato and Shaved Parmesan

Blackened Fresh Fish of the Evening with Asparagus, Spicy Prosciutto and Cheddar Grits and Chive Aioli

Grilled Skewers of Shrimp and Prime Tenderloin On Spicy Prosciutto and Cheddar Grits

Cast-Iron Crispy Skin King Salmon with Foraged Mushrooms and Fingerling Potatoes in Mushroom-Tea Broth

Prime Grilled 14oz. Ribeye with Sautéed Peppers and Onion, Smoked Gouda Sauce and Rosemary Pommes Frites

Prime Filet Mignon with Lobster Croquette with Black Truffle Butter, Asparagus and Chive Aioli

Prime Bone-In 24oz. Cowboy Cut Ribeye with Crispy Vidalia Rings, Asparagus and Arbol Chili Oil

Prime-Tenderloin Steak Burger with Aged Fontina, Tomato and Shallot Relish and Rosemary-Parmesan Pommes Frites

Cast Iron Seared Heritage Pork Medallions and Peppered Compound Butter with Fried Green Tomatoes and Buttermilk and Dill Sauce

Lemon curd layered cake with cream cheese icing and drizzled with Maraca cherries

Vanilla bean cheesecake covered in warm bananas, pecans and a brown sugar rum sauce

Two oven hot, house made, soft chocolate chip cookies with a cold pitcher of milk

Chef selection of three cheese served with house made accompaniments