Grill 225 Menu

served with a cornbread muff

lightly fried calamari, pan-tossed with sautéed peppers, white wine and garlic butter

French snails, cremini mushroom caps and garlic butter with toasted Kasseri cheese

broiled oysters topped with local seasoned spinach and hollandaise sauce

wild-caught jumbo shrimp baked with garlic butter, Italian bread crumbs and Parmesan cheese

sautéed in white wine broth, with leaks and tomatoes served with French baguette bread

wild Atlantic octopus with arugula, feta and heirloom cherry tomatoes

fresh cold water lobster served with dijon tarragon aioli

dijon mustard, capers, black olives, piquillo pepper and horseradish aioli with toasted baguette

jumbo lump crabmeat served with cocktail sauce and traditional garnishes

five wild-caught jumbo shrimp served with cocktail sauce and traditional garnishes

chopped romaine lettuce, tomatoes and herbed croutons with shaved Parmesan cheese

with balsamic reduction, Roquefort dressing, green onion and applewood bacon

with diced tomatoes, smoked bacon, red onion, candied walnuts and raspberry vinaigrette

with lobster tarragon cream and pineapple relish

with applewood smoked bacon cream sauce over southern stone ground grits

seared with Shiitake mushrooms, sauteed leeks, tarragon and black cherry brandy sauce

(42 Days aged) – 12 oz.

(50 Days aged) – 16 oz.

(42 Days aged) – 16 oz.

12 oz.

(two 8oz. chops)

10 oz. stuffed with Roquefort cheese wrapped in applewood smoked bacon with port wine reduction

USDA Prime bone-in veal chop with two jumbo shrimp sauteed in a parsley and garlic butter sauce

baked Roma tomatoes, spinach, fresh herbs, mozzarella and feta cheeses in a flaky pie crust served with a side of arugula, feta and heirloom cherry tomatoes in red wine vinaigrette

with garlic butter, bread crumbs, Romano cheese and fresh herbs

with fresh basil, white wine and garlic butter

with lemon, capers, white wine and butter

(available nightly until sold out)

mushroom risotto croquettes, Havarti, Gruyère, Parmesan, and Feta Cheeses with marinara sauce