The Chelsea Menu

With sliced buffalo mozzarella, mixed baby greens and pear-basil pesto.

Shrimp sautéed with apple smoked bacon, tomatoes and scallions over creamy grits with brown butter barbecue sauce.

Steamed shrimp dumplings with sesame-ginger dipping sauce.

Pulled pork and braised collard greens wrapped in wonton and bacon, then flash fried and served with pepper vinegar dipping sauce.

Baked Brie, sweet caramelized onions, and char-grilled crostini.

With marinara sauce.

Dredged in seasoned flour, fried crisp and served with creamy horseradish.

Fried Asian pork dumplings with sesame-ginger dipping sauce.

Diced tomatoes, garlic, basil, olive oil and Feta served with toasted flatbread.

With lemon-garlic butter.

Bleu, cheddar and cream cheeses baked, topped with bacon and scallions served with housemade potato chips.

With roasted garlic aioli.

Mixed greens with salami, Feta, artichoke hearts, black olives, pepperoncini, tomatoes, cucumbers, red onions and balsamic vinaigrette. With Grilled or Blackened Chicken or Sautéed or Blackened Shrimp, add $3.

Grilled Atlantic salmon served over mixed greens, tomatoes, red onions and cucumbers. Served with a side of cucumber dressing.

Toasted pita bread topped with mixed greens, tomatoes, cucumbers, red onions, Feta and grilled chicken. Served with a side of cucumber dressing.

Gorgonzola stuffed tenderloin filet, encrusted with black peppercorns, seared and topped with Cabernet demi glace.

Tenderloin filet topped with jumbo lump crab, tempura asparagus, and Béarnaise.

Roasted pork shank with olive oil, red wine, fire roasted tomatoes, and olives. Served with garlic smashed potatoes and seasonal vegetable.

Shrimp sautéed with scallions, tomatoes, mushrooms and smoked sausage, over creamy stone ground grits with cheddar-jack cheese.

Fried oysters with sautéed mushrooms, tomatoes, green onions and bacon with brown butter barbecue sauce over creamy stone ground grits.

Shrimp, scallops, andouille sausage and trinity vegetables tossed with java seasoning over creamed silver queen corn.

Sautéed chicken breasts over creamy stone ground grits with brown butter barbecue sauce and seasonal vegetable.

Sautéed chicken breasts topped with fried artichoke hearts and beurre blanc with rice pilaf and seasonal vegetable.

Sautéed chicken breasts topped with tomato, basil, garlic and Parmesan over rice pilaf with seasonal vegetable.

Tomato couscous and veggie stuffed portabella mushrooms with basil pesto and seasonal vegetable.

With cucumber kimchee, pickled ginger, sticky rice, ginger sauce and wasabi.

Cocoa rubbed salmon fillet, Pepsi cream sauce, oven roasted tomato couscous and seasonal vegetable.

Jumbo lump crab, shrimp sautéed in creamy Beurre Blanc, with rice pilaf and seasonal vegetable.

Shrimp, scallops, oysters, clams and fish in a mildly spiced tomato bouillon over rice pilaf.

Sausage, mushrooms, tomatoes and scallions tossed with Cajun cream and Gemelli pasta, topped with cheddar-jack cheese.

Salmon, sautéed asparagus, tomatoes, pancetta and Brie with creamy roasted garlic risotto.

Shrimp, chicken, scallops, and sausage in creamy saffron risotto with peas, celery, green peppers and onion.

Turkey, bacon, white American cheese, lettuce and tomato stacked club style on a warm herbal pita with a side of raspberry mayonnaise.

Broiled or fried jumbo lump crab cake on a toasted Kaiser with lettuce, tomato and side of Chesapeake remoulade.

Premium grilled ground beef served on a toasted Kaiser with bleu cheese dip, blackening spices, bacon, lettuce, tomato and red onion.

Premium grilled ground beef served on a toasted Kaiser with bacon, American cheese, lettuce, tomato and red onion.