Menu

Finished with Sherry

Baby Iceberg Lettuce, Crisp Bacon, Blue Cheese and Tomato with Blue Cheese Dressing

Baby Spinach, Sliced Strawberries, Crumbled Feta and Candied Pecans with Strawberry Vinaigrette

Crisp Romaine Lettuce, Parmesan Cheese and Garlic Croutons and Caesar Dressing

Tuna, Cucumber, Avocado, Edamame, Red Onion and Tomato Tossed with Cilantro, Sesame Garlic Chile Dressing Over Jasmine Rice and Toasted Pepitas

Marinated Crab, Bibb Lettuce, Orange Segments, Mango, Blue Cheese Crumbles and Toasted Pepitas with Mango Citrus Vinaigrette

Arugula, Pickled Shrimp and Burrata, Roasted Tomato, Toasted Pine Nuts, Balsamic and Pesto

Roasted Fennel, Apple Smoked Bacon, Corn and Poblano Relish, Mango, and Roasted Red Pepper Gastrique

Crisp Green Tomatoes Stacked with Bacon, Blackberry Pepper Jelly, Pimento and Honey Goat Cheese with Balsamic Reduction

Quail Stuffed with Boudin, Served over Succotash and Hot Honey

Fresh Herbs, White Truffle Oil, and Aged Parmesan

Shucked Fresh to Order with Horseradish, Lemon and Cocktail

6 or 12 Local Oysters Topped with Tasso Ham, Bell Peppers, Garlic and Cream, Finished with Grated Parmesan and Broiled to Perfection

Our Daily Inspiration of the Freshest Gulf Seafood Paired with Local Accoutrements That Showcase the Best of Our Regional Offerings (Our Service Team Will Provide Details)

9 oz Certified Angus Filet of Beef Served with Asparagus, Tomato and Mashed Potatoes with Barolo Wine Demi-Glace

Chef’s Selection of Three Specialty Cuts, Beef, Pork, Game, Poultry or Seafood. Mashed Red Potatoes, Asparagus, and Natural Jus

12 oz Certified Angus Beef Striploin Served with Asparagus, Tomato and Mashed Potatoes with Barolo Wine Demi-Glace

10 oz Bell & Evans Chicken Breast Stuffed with Pistachio and Basil Pesto, Crispy Parmesan Polenta Fries, and Olive Salad with Diablo Sauce

Asparagus Over Jasmine Rice and Mushroom Ragout, Finished with Crispy Spicy Brussels Sprouts

Six or Ten Piece Shrimp, Served with Beer Battered Fries, Cole Slaw, Cocktail Sauce, and Lemon

Bronzed Bayou La Batre Shrimp, Gouda Grits, and Tasso Cream Sauce

6 oz Pan Seared Redfish, Topped with Crabmeat Over Gouda Grits and Asparagus. Finished with Candied Pecans and Louisiana Meuniere Sauce

Roasted Fennel, Applewood Smoked Bacon, Roasted Corn, Poblano, and Mango with Red Pepper Gastrique

with Pickled Shrimp, Vegetable & Olive Salad. Served Over Gouda Grit Cake Finished with Feta Cream and Kalamata Olive Aioli

Jumbo Argentinian Reds Steamed to Perfection. Served with Corn on the Cob, New Potatoes and Conecuh Sausage

Jumbo Alaskan Snow Crab Legs Steamed to Perfection with Corn on the Cob, New Potatoes and Conecuh Sausage

Daily Selection Fresh Catch, Gulf Shrimp and Crab Cake Prepared: Bronzed, Broiled or Fried with Beer Battered Fries, Cole Slaw, Cocktail and Lemon Wedges

with Marinated Strawberries

Light and Dark Chocolate Mousse

New York Style Cheesecake with Strawberry Compote

Coke, Diet Coke, Coke Zero, Cherry Coke, Dr. Pepper, Hi-C Pink Lemonade, Sprite

Sweet or Unsweet

Reservations for dinner are required for non-resort guests.
Reservations are recommended, but not required for resort guests.

In order to preserve the speed of service, guests sharing menu items will be served with an additional plate.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.