Cargo Portside Grill

our creamy simmer of shellfish, a little 'kick' of chipotle peppers and splash of sherry at your table

shrimp and lemongrass soup with coconut milk, mushrooms and fresh herbs over bahn pho noodles

with 'just enough' breadcrumbs to hold them together, (2) sauteed golden brown with signature sauces

flash fried and tender, with a red-curry/coco dipping sauce, crisp Asian slaw and Thai basil

lightly battered, over jalapeno stone-ground grits with a daub of boursin cheese, a warm roasted red pepper coulis and fresh herbs

lightly battered, flash-fried and served over our stone-ground grits with fresh seasoned collard's and our spiked tartar sauce

with szechuan pepper crust and sashimi-rare center-over soba (buckwheat) noodles with ginger splash and wasabi

superb pink slices of ahi tuna on koku sticky rice paired with pickled onions and a sirracha cream (a staff favorite-must be ordered as a duo)

an intense tomato and herb fondue flecked with artisanal goat cheese and fresh basil, torched to bubbling and served with a grilled bruschetta for dipping

(oven baked/not fried) our enchilada is drizzled with 2 sauces (a roasted ancho and a pineapple verdes), finished with goat cheese, 2 large local shrimp flash-fried with a coco crust and diced tropical fruit

organic greens, ripe tomatoes, sweet onion and kalamata olives tossed in our fresh citrus/Dijon vinaigrette

the classic of crisp Romaine in creamy Caesar dressing with nuance of anchovies, homemade croutons and parmigiana reggiano

a blackboard special, grilled, steamed, pan-sauteed, baked in parchment, etc

plump boneless fillets are flash-fried with a golden sesame crust, paired with a cherry miso sauce and jalapeno tartar, crisp jicama/snowpea slaw and koku sticky rice

a 'keep it on your menu' favorite of grilled chicken, poblano peppers, smoked tomatoes and caramelized onions in a tequila/chipotle cream with seared corn, parmigiana reggiano and cilantro-over fresh linguine

marinated in Asian spices and seared to a med-pink interior-over wasabi mashed potatoes (or koku sticky rice), finished with a warm, spiced cherry/miso sauce with fried ginger

grilled to a juicy medium and fanned over sugary sweet potato mash with seasoned collards, a bourbon butter jus, glazed pecans and black-eyed pea/vidalia salsa

tender New Zealand lamb (a signature dish) with a seared rosemary/garlic crust, cooked medium pink, a generous rack over garlic smashed potatoes with cabernet demi glace and seasonal vegetables

a 1/2 lb (prime) steak with cracked pepper/kosher salt rub; grilled to spec. and drizzled with cabernet demi-glace; roasted garlic smashed potatoes; and seasonal vegetables

full 14 oz of beautifully-marbled, trimmed steak rubbed with cracked pepper and kosher salt, grilled and topped with tobacco onions and crumble of maytag bleu cheese, a drizzle of demi and crisp potato fries

the 'uptown/downtown' brunswick burger, our famous 1/2 lb, burger with melting maytag bleu cheese, bacon and tobacco onions, idaho fries and either a house or Caesar salad, a casual hearty choice

a moist slice griddled in butter with melting scoop of vanilla bean ice cream and jack daniels caramel sauce with toasted pecans

truly sensual creamy custard with torched sugar crust, ask about tonight's seasonal inspiration

deep dark chocolate with nuance of espresso on a puddie of creme anglaise - a chocolate lover's request each year

from greenwood farms, a refreshing finale with berry garnish

depends on our mood 'do we feel like baking a killer banana cream pie today?" please ask your server