Entrees
Fish Tacos: Local fresh fish, seasoned, seared and shredded. Served in flour tortillas with pico de gallo, cheese, shredded lettuce, and cilantro citrus cream. Accompanied with black beans and rice. 12
The Truckstop: Tender pork loin, pan fried and placed over a generous portion of skillet potatoes and smothered in true, home style pan gravy. 16
Topped with a fried egg 17
Free Range Chicken: Tender oven roasted airline chicken breast served over horseradish mashed potatoes with a Portobello mushroom, brown butter-pan gravy and wilted greens. 16
Shrimp and Grits: Shrimp sautéed with Vidalia onions, Applewood smoked bacon, roasted red bell peppers, Cajun spices, white wine, and garlic. Served over smoked Gouda and aged cheddar cheese stone-ground grits. 19
7 oz Flame Kissed Filet Mignon: A delectable cut of choice beef tenderloin served over horseradish, green onion potato cake with a port wine bacon jus and a side of seasonal vegetables 29
Crabcake Dinner: Our own recipe—fried, broiled or blackened. Enough said!!!! Served with fries and slaw. MP
Bouillabaisse: Fresh local fish and shellfish simmered in a lightly spiced saffron scented white wine tomato broth 25
Braised Portobello: This marinated mushroom is stuffed with spinach, arugula, and goat cheese risotto. Served on a bed of sauteed seasonal vegetables. Topped with a sharp provolone crisp and port wine reduction. 16
Fish and Chips: Local Mahi-Mahi, beer battered and fried to perfection. Served over Miss Karen’s hand cut fries with house made slaw and a side of our signature jalapeño remoulade. 14
Fried Oyster Dinner: Juicy, plump fried oysters served with a side of jalepeno remoulade, Fries and Slaw. 17
Veggie Voodoo Pasta: Fresh vegetables sautéed in a spicy and bold marinara sauce and tossed with Cavatappi pasta and shaved parmesan cheese. 12
Add Cajun Rubbed Chargrilled Pork Loin 16
Add Blackened Shrimp 17
Add Both 19
Angel’s Delight: Shrimp and blue crab, sautéed in a light white wine sauce, with vine-ripened tomatoes, fresh green onion, roasted red peppers, garlic, and basil. Finished with whole butter and served over angel hair pasta and topped with parmesan cheese. 21