Great Beginnings
OLD FORT PUB SHE CRAB SOUPAn Island Tradition since 1973 $7.95
FEATURED DAILY SOUPContemporary & Classic Preparations $6.95
PUMPKIN & ROASTED BARLEY RISOTTOWild Mushrooms, Buttered Leeks, Parmesan $7.50
PUB’S CHARCUTERIE PLATEHousemade Pate, Terrine, RilletteCranberry Relish, Pickled Red Onions, Pecan Crostini $9.50
SKILLET “ROASTED” CALAMARISun Dried Tomatoes, Sweet Garlic, Nicoise Olives, Wilted Greens $10.25
MAY RIVER OYSTER GRATINEE’Apple Wood Bacon, Collards, Gruyere $9.25
WARM LOBSTER PUDDINGBraised Savoy Cabbage, Apples, Reisling Cream $12.50
Salads
HARVEST SALAD
Chef’s Garden Greens, Tomatoes, Cucumbers, Croutons, 6.95
Chef’s Dressing
HARVEST SALADChef’s Garden Greens, Tomatoes, Cucumbers, Croutons, $6.95
Chef’s Dressing BUTTER BIBB SALADClementines, Red Onions, Toasted Almonds $7.50
Citrus Vinaigrette TRADITIONAL CAESARRoasted Garlic Dressing, Croutons, Parmesan $7.95
FRISEE, WATERCRESS & RADICCHIO SALADPoached Pear, Gorgonzola Cheese, Toasted Black Walnuts, Sherry Vinaigrette $8.50
Entrees
SEA ISLAND BOUILLABAISSEShrimp, Scallops, Crawfish, Mussels,Roasted Tomatoes, Tasso Ham, Collards $29.95
TANGLEWOOD FARMS CHICKENSpinach, Gorganzola, Soft Dried Peaches, Lavender Sauce $22.95
BRAISED LAMB SHANKAutumn Vegetables & Roots, Creamed Onions, Herb Jus $30.95
ATLANTIC SALMONAu Poivre Style, Black Trumpets, Sun Dried Cranberry, Beurre Rouge $26.95
CHILEAN SEA BASSSmoked Shellfish, Country Ham, Baby Corn, Fingerlings $32.95
WILD SHRIMP & GARGANELLI PASTATomatoes, Sweet White Garlic, Fresh Mozzarella, Basil $27.95
ROAST PORK LOINOrganic Baby Apples, Glazed Pearl Onions, Hard Cider Sauce $26.95
AHI TUNABlack Beluga Lentils, Pickled Beets, Horseradish Aioli $30.95
BREAST OF MUSCOVY DUCKPear-Currant Chutney, Pumpkin Polenta, Spiced Brandy Jus $27.75
CAJUN CAROLINA TROUTTomato & Andouille Salsa, Dirty Rice, Tabasco Butter Sauce $27.50
LOWCOUNTRY STYLE CRAB CAKESBlack Eyed Peas, Braised Cabbage, Tasso Ham, Herb Cream $29.25
FILET MIGNONPorcini Mushrooms, Foie Gras Butter, Madiera Jus $37.95Potato Tart
Executive Chef Keith Josefiak
Sous Chef Francis Bukta