Local goat cheese, vidalia onion relish and sriracha remoulade.

Steamed and served with cocktail sauce and drawn butter.

Topped with garlic butter, tabasco, and breadcrumbs.

Collard greens, bacon, and parmesan.

Fresh local blue crab with lemon dill aioli and sriracha remoulade.

Raw or steamed oysters with mignonette and cocktail sauces.

Garnished with creamed spinach and corn.

Tossed in lemon butter sauce & pepperocini, Served with lemon dill aioli.

Parmesan cream sauce with house made flour tortilla chips.

White wine garlic butter sauce, fresh tomatoes, and french bread.

White wine, garlic, shallots, and crunchy french bread.

Blue cheese crumbles, bacon, chives, and drizzled with sour cream.

Garlic butter, sundried tomatoes, and crunchy french bread.

Green hill, smooth creamy texture. Griffin, mild finish. Asher Blue, Malty earth flavors. Served with Savannah Bee honey, grapes, strawberries, oven roasted almonds and fresh herb crostini.

Tender grilled filet, topped with creamy horseradish sauce.

Fresh caught and topped with house spices and sweet slaw.

Fresh shrimp sauteed in garlic and crushed red pepper.

Served with a sherry cream sauce, and arugula.

Our signature bisque made with cream and a touch of sherry.

Topped with sour dough bread, melted cave-aged gruyere.

Romaine, parmesan, scallions, bacon, and homemade croutons.

Bowl of lobster & crab bisque and our famous regency room Caesar.

Blue cheese crumbles, bacon, grape tomatoes, with house made blue cheese dressing.

Grilled chicken or shrimp, green leaf lettuce, avocado, tomato, blue cheese crumbles, hard boiled eggs, and bacon with choice of dressing.

Chilled lump crab meat tossed in lemon dill aioli over fresh asparagus.

Chopped romaine, fresh cucumbers, radishes, and grape tomatoes, and blue cheese crumbles, with balsamic vinaigrette.

Our jumbo lump crab cake atop fresh spinach with roasted beets, local goat cheese, red onions, yellow peppers, and glazed pecans with balsamic vinaigrette.

Bacon, red and yellow grape tomatoes on a bed of arugula tossed with grilled red onions, goat cheese and homemade croutons, served with a fresh herb balsamic vinaigrette.

Local shrimp, flounder, and fried oysters.

Half pound burger, served on a flaky roll with lettuce, tomato, onion and your choice of cheddar, blue cheese, or Swiss. Add bacon or mushrooms for an additional cost.

Served on toasted bun with herbed mayonnaise, topped with mozzarella cheese, fried onion rings, lettuce, and tomato.

Fresh caught local mahi-mahi with sweet slaw and tartar sauce.

Georgia white shrimp, green and red pepper, diced egg, celery and mayo.

Hand battered and served with lemon dill aioli and on french bread.

Southern fried chicken, pepper jelly, sliced avocado, lettuce, and tomato.

Turkey with crispy bacon strips, lettuce, tomato, and mayonnaise on challah bread.

Lightly fried fresh seafood of your choice on hoagie roll with lettuce, tomato, and spicy sriracha remoulade.

Native blue crabmeat, sriracha remoulade, lettuce, and tomato.

Grilled salmon with dill mayo, bacon, lettuce, and tomato.

Fresh flounder, flash fried on a flaky roll with homemade tartar sauce.

Grilled mahi with fresh made pico de gallo, sour cream sauce, and arugula, served with savannah red rice.

A local favorite with country ham and roasted tomatoes in a butter reduction sauce, served over parmesan grits.

Spinach, asparagus, tomatoes, and mushrooms in a parmesan cream sauce over cavatappi.

Served with parmesan grits, baby broccoli, and lemon butter sauce.

With a pineapple tomato salsa and herbed orzo.

Grilled and served with collard greens and sweet potato mash.

Parmesan herb glaze with creamed spinach and herbed orzo.

Native blue crab with mashed potatoes, lemon dill aioli, and asparagus.

Springer mountain buttermilk dipped fried chicken breast with mac ?n cheese, and collard greens.

Beer battered local whiting, served with fries and malt vinegar.

Panko breaded, served with creamed spinach, roasted tomatoes, parmesan grits.

Choose any 4 sides from mashed potatoes, collard greens with bacon, mac ?n cheese, black-eyed peas with country ham, parmesan grits, mashed sweet potatoes, asparagus, herbed orzo pasta, steamed haricots verts, creamed spinach, or vegetarian collard greens.

Our signature dish. Yellow rice with chicken, local shrimp, clams, crabmeat, and grouper.

Local goat cheese, vidalia onion relish, and sriracha remoulade.

Steamed and served with cocktail sauce and drawn butter.

Topped with garlic butter, tabasco, and breadcrumbs.

Collard greens, bacon, and parmesan.

Fresh blue crab with sriracha remoulade, and lemon dill aioli.

Raw or steamed with mignonette, and cocktail sauces.

Garnished with creamed spinach and corn.

Tossed in lemon butter sauce & pepperocini, served with lemon dill aioli.

Parmesan cream sauce with house made flour tortilla chips.

White wine garlic butter sauce, fresh tomatoes, and french bread.

White wine, garlic, shallots and crunchy french bread.

Blue cheese crumbles, bacon, chives, and drizzled with sour cream.

Garlic butter, sundried tomatoes and crunchy french bread.

Green hill, smooth creamy texture. Griffin, mild finish. Asher Blue, Malty earth flavors. Served with Savannah Bee honey, grapes, strawberries, oven roasted almonds and fresh herb crostini.

Tender grilled filet topped with creamy horseradish sauce.

Fresh caught and topped with house spices and sweet slaw.

Fresh shrimp sauteed in garlic and crushed red pepper.

Served with a sherry cream sauce, and arugula.

Chilled lump crab meat over fresh asparagus.

Topped with sour dough bread, melted cave-aged gruyere.

Romaine, parmesan, scallions, bacon, and homemade croutons.

Bowl of lobster & crab bisque and our famous regency room caesar.

Blue cheese crumbles, bacon, grape tomatoes with house made blue cheese dressing.

Grilled chicken or shrimp, green leaf lettuce, avocado, tomato, blue cheese crumbles, hard boiled eggs, and bacon with choice of dressing.

Chopped romaine, fresh cucumbers, radishes, and grape tomatoes, blue cheese crumbles, with balsamic vinaigrette.

Our jumbo lump crab cake atop fresh spinach with roasted beets, local goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette.

Bacon, red and yellow grape tomatoes on a bed of arugula tossed with grilled red onions, goat cheese and homemade croutons, served with a fresh herb balsamic vinaigrette.

Fresh shrimp, scallops, and jumbo lump crab cake.

Fresh shrimp, oysters, and flounder.

Served with a madeira cream sauce, garlic mashed potatoes and haricot verts.

12 oz. strip with an herb compound butter, mashed potatoes, and asparagus.

Springer mountain buttermilk dipped fried boneless chicken breast, mac ?n cheese, and collard greens.

Bone in center cut, peach and apricot sauce, sweet potato mash, and collard greens.

Served on toasted bun with herbed mayonnaise, topped with mozzarella cheese, fried onion rings, lettuce, and tomato.

Parmesan herb glaze with creamy herbed spinach orzo.

Spinach, asparagus, tomatoes, and mushrooms in a parmesan cream sauce over cavatappi.

Georgia white shrimp and Andouille sausage simmered with okra, tomatoes, corn, peppers, and onions, served with steamed white rice.

Fresh grouper, local blue crab meat, asparagus, mashed potatoes and bearnaise sauce.

Madeira cream sauce, mashed potatoes and haricot verts.

Filet mignon with madeira cream sauce, fresh lump crab cake, garlic mashed potatoes, and haricot verts.

Filet mignon with madeira cream sauce, 6 oz. steamed lobster tail, garlic mashed potatoes, and haricot verts.

Tomato based roux mixed with crawfish meat, and shrimp served over cornbread.

Filet mignon, lump jumbo crab cake, grilled shrimp, mashed potatoes, and asparagus.

Two tails steamed and served with new potatoes and asparagus.

Flash fried whole flounder with peach apricot glaze, parmesan grits, and collard greens.

Our signature dish. Yellow rice with chicken, local shrimp, clams, crabmeat, and grouper.

A local favorite with country ham and roasted tomatoes in a butter reduction sauce, served over parmesan grits.

Fresh caught, served with a pineapple tomato salsa, and herbed orzo.

Served with parmesan grits, baby broccoli, and lemon butter sauce.

Grilled and served with collard greens, and sweet potato mash.

Two native blue crab cakes, served with garlic mashed potatoes, lemon dill aioli, and asparagus.

Panko breaded, with creamed spinach, roasted tomatoes, and parmesan grits.

Fresh island clams, in a white wine sauce over fresh linguini.

A Savannah favorite. Fresh caught flounder stuffed with deviled blue crab, over garlic butter linguine, and asparagus.

Choose any 4 sides from mashed potatoes, collard greens with bacon, mac ?n cheese, black-eyed peas with country ham, parmesan grits, mashed sweet potatoes, asparagus, herbed orzo pasta, steamed haricot verts, creamed spinach, or vegetarian collard greens.

Fresh local shrimp and jumbo sea scallops in a parmesan, white wine herb sauce over fresh fettuccine.

Freshly steamed shrimp, mussels, clams, oysters, and our jumbo lump crab cake, served with red rice and collard greens.