Limestone Grille

two pan-fried Atlantic blue crab cakes served with chipotle-mayo

with fried parsnip ribbons tossed in Old Bay seasoning and white truffle oil

three extra jumbo shrimp sautéed and marinated in Chef Tad's Mt. Pilot Texas-style BBQ sauce

sweet peppers, Black Mission figs, tomatoes, onions, garlic, basil, marjoram and balsamic vinegar cooked in olive oil and served with crusty French baguette

with diced Roma tomato, red onion and pepperoncini

featuring local cheeses and fruits served with house made crackers

Canadian snow crab delicately blended with cream, leeks and sherry

seasonal vegetables in savory vegan broth

Chef's creation

mixture of baby field greens, jicama, carrots, Enoki mushrooms and tomato with your choice of house made dressings Garden Herb, Blue Cheese, Citrus & Olive Oil Vinaigrette, Celery Seed

fresh spinach, red onion and strawberries with celery seed dressing

with fresh herbs and Feta

Korean-marinated grilled chicken tossed with bok choy & napa and served with rice wine vinaigrette

Fresh spinach with grilled pineapple and shrimp tossed with ginger soy dressing

Waldorf-style chicken salad with pecans, grapes and apples served in half pita & garnished with bibb lettuce & fresh fruit

baby spinach, tomatoes, cucumbers, green bell peppers, red onion, feta, and kalamata olives with citrus and olive oil vinaigrette served with baked garlic pita chips add Grilled Chicken 4.95 add Shrimp 5.95

with baby field greens, roasted peppers, artichoke hearts, leeks and kalamata olives with orange balsamic dressing

sautéed red and yellow peppers, pancetta, green olives, capers and garlic tossed with fusilli lunghi and served hot

with baby spinach and asparagus in a light Blue cheese cream sauce and tomato coulis

sun dried tomatoes, wild mushrooms, garlic, shallots and parmesan cheese tossed with bow tie pasta and served hot in creamy Marsala sauce

lightly battered boneless breast of chicken sautéed with beurre noisette lemon sauce served with roasted potatoes with sour cream, dill and chive

grilled small whole chicken served with sweet and spicy peach relish and grilled seasoned russet potatoes

duck thigh and leg braised in its own juices with hoisin, lime and Sriracha glaze served with fried rice, cabbage, carrots and leeks

Spinach, red and green peppers, red onion, marinated tomato, zucchini and yellow squash topped with Provolone cheese and served on sourdough bread

Cooked to order and served with lettuce, tomato & mayonnaise

Smoked cured ham, asparagus and Parmesan-mayonnaise sauce broiled and served on crusty bread

Smoked turkey with Mozzarella, avocado and tomato grilled and served on dark rye

Made with Mt. Pilot North Carolina-style BBQ sauce and served with creamy Tidewater coleslaw

grilled fillet served with sweet potato, scallion and red pepper pancake and fresh pico de gallo

sautéed fillet served with artichoke and sun dried tomato risotto

fresh seafood and mollusks steamed in clam sauce, red and white wine with garlic, onion, celery, bell peppers and tomatoes

five large scallops served in fennel, orange and truffle oil with fresh chive served with celery root and potato mash with chervil

Hearty chunks of chicken and fresh vegetables in mustard cream sauce topped with puff pastry

served with Chef's choice of vegetable

Sautéed red and yellow peppers, pancetta, green olives, capers and garlic tossed with fusilli lunghi and served hot

with sauce Adobo, pear chutney and roasted garlic-horseradish mashed potatoes

served with fried won tons stuffed with Napa bok choy, garlic and onions

two lamb chops marinated in olive oil, fresh thyme, rosemary and garlic served with toasted Israeli cous cous with mint, lemon and Kalamata olives

(Decaffeinated and Regular)

braised in red wine, garlic and root vegetables served with creamy polenta scented with ground chilies, herbs and vinegar

twelve-ounce cut cooked to order served with deep fried hand cut steak fries tossed with melted maître d' butter made with garlic, lemon and parsley

tender seven-ounce cut cooked to order served with Merlot, shallot and Shiitake mushroom sauce and garlic gratin potatoes

(unique locally-bottled spring water)

Light and refreshing to the palate

French classic served with Blueberry and Strawberry garnish

served with sauce Anglaise

Layered whipped chocolate, pecan and caramel on a devil's food crust, served with fresh raspberry sauce

garnished with fresh Orange

with fresh Berry Compote