Spinach and artichoke heart dip, baked with a parmesan crust, served hot with crispy French bread crostini’s

Gulf white shrimp marinated in citrus juices with scallions, zesty peppers, cilantro, tomato and Hass avocado. Served chilled with corn tortilla chips

USA Northeast Longfin squid rings and tentacles, Old Bay dusting, teardrop sweet red peppers, Ricotta Salata, San Marzano marinara

Warm cornbread enriched with buttermilk and sweet corn, finished with caramelized honey and tender jalapeño rings for a balanced sweet-heat finish.

Creamy Clam broth with baby clams, potatoes and crispy Nueske’s bacon garnish

Puree of San Marzano tomatoes, roasted red bell pepper and creme fraiche, garnished with shredded parmesan

Mixed bed of field greens, candied pecans, dried cranberries, goat cheese crumbles, fresh sliced apple, honey lime vinaigrette

Chopped Romaine, seasoned croutons, tossed in lemon parmesan dressing, topped with grated parmesan

Fresh iceberg cuts with sliced red onion, crumbled bleu cheese, applewood smoked bacon, cherry tomatoes, with ranch dressing

Thick sliced Challah bread battered with vanilla and cinnamon custard then dredged in corn flakes and griddled crispy brown. Served with choice of breakfast sausage patties or bacon, and pure maple syrup

2 eggs prepared to order, choice of breakfast sausage patties or bacon, choice Tater tots, cheese grits, or Yukon potato hash, served with sourdough or marbled rye toast.

Breaded and pan-fried Angus beef tenderloin medallion topped with southern style sausage gravy, 2 eggs prepared to order, Yukon potato hash or cheese grits, and bacon braised spinach

Yukan potato hash with Vidalia onion and sweet bell peppers, Nueske bacon, Sharp Cheddar cheese and free-range eggs. Served with buttermilk biscuits

A classic brunch favorite of toasted English muffins topped with savory Canadian bacon, poached eggs, and rich, velvety hollandaise sauce, finished with a sprinkle of paprika and fresh chives

Blue crab lightly warmed in lemon-herb butter, set over a toasted English muffin with wilted spinach, topped with a soft-poached egg, finished with Chipotle hollandaise. Bright, rich, and unmistakably coastal.

Angus beef brisket blended beef patty cooked to order, topped with griddled ham, bacon, fried egg and sharp cheddar cheese. Served a toasted Brioche Bun. Served with choice French fries, Yukon potato hash, or cheese grits

Dijon and dill crusted Salmon, Capers, Scallions, Kalamata olives, tomatoes, seedless cucumber, Feta Cheese and Saffron Rice

Sesame seared Sushi grade Ahi tuna, short grain rice cooked with seasoned rice vinegar, seedless cucumber, seaweed salad, pickled ginger and onion, crispy wontons.

Gulf white shrimp sauteed with fresh sweet bell peppers, and Andouille sausage in a rich gravy, finished with herbs, citrus, and a touch of coastal hot sauce. Rich and savory — a Lowcountry-style gravy crafted to pair perfectly with Gulf shrimp and creamy cheese grits.

A slow-simmered Creole classic, layered with trinity vegetables, ripe tomatoes, and chicken stock, folded into long grain white rice and finished with andouille sausage, Gulf shrimp, Tasso ham, chicken, and fresh herbs. Rich, vibrant, and deeply seasoned.

USA Angus beef chuck/brisket blend, seasoned and grilled, on toasted Brioche, (cheese, lettuce, onion, tomato, pickle on request)

Savory grilled chicken breast glazed with smoky barbecue sauce, sliced, on a toasted artisan roll with crisp romaine lettuce, Roma tomatoes, sauteed onions, cheddar cheese, and Nueske bacon slices

Atlantic Grouper, seasoned and pan seared, mojo mayo, lettuce and tomato, on toasted Brioche

Coast signature Atlantic blue crab cakes, cajun remoulade, shredded lettuce, served on toasted potato buns

North Atlantic Cod Fillet, IPA beer battered and fried, served with russet French fries, Coast slaw and tartar sauce

Seared Gulf shrimp and dry sea scallops tossed with cappellini in a light Chablis-clam sauce enriched with mascarpone, shallot butter, and fresh herbs, finished with Parmesan and served with warm garlic bread.

Line caught Atlantic Triple Tail pan seared or blackened, beurre blanc sauce, choice of Garlic Mash, Fingerling Potatoes, Polenta or Couscous blend and choice of Veg Du Jour or Wilted Spinach

Fresh Canadian salmon fillet, Dijon mustard, dill seed and panko crusted, Pan seared, served with basil whipped potato and Saffron Nage

Fresh Atlantic Corvina fillet, pan seared and finished in lemon caper sauce, served over pappardelle pasta with artichoke and grape tomatoes, tossed in olive oil, garlic, and parsley

Tender Burgundy wine braised beef short rib served with natural jus, parsnip potato puree, tarragon butter tossed asparagus

Organic Joyce Farms Airline chicken breast, marinated and pan seared with wild mushrooms and Marsala wine sauce, roasted Yukon fingerling potatoes and fresh vegetable du jour

Granny smith apple baked with cinnamon maple brown sugar, bourbon and a buttery candied pecan crust. Finished with vanilla bean ice cream.

Served with fresh berries

Garnished with fresh vanilla whipped creme fraiche and fresh berries

Thick sliced challah bread sticks battered with vanilla and cinnamon custard and griddled crispy brown. Served with tater tots, bacon, and maple syrup

Scrambled eggs, tater tots, and bacon