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Chunky picnic style, minced celery and herbs.
Seasoned and buttered, remoulade dipping sauce.
Roasted garlic and olive oil, with warm toasted ciabatta.
Griddled ciabatta, local cheese, extra virgin olive oil and vinegar, fresh basil.
1/4 lb. jumbo served cold, with traditional sauce.
Fresh dill tartar, Nashville style hot chili oil.
Hand chopped, avocado, warm tortilla chips.
Baby gem romaine, rustic croutons. Add crispy oysters for additional charge.
Tomatoes, onions, bacon and maytag blue cheese. Add grilled tenderloin for additional charge.
Almonds, bacon, dried blueberries, manchego cheese. Add herbed chicken for additional charge.
Iceberg, 1000 Island, tomatoes, fresh herbs and avocado.
Warm shaved prime rib, mayonnaise, au jus. Served with choice of iron skillet beans, creamy coleslaw or fries.
Toasted brioche bun, sharp cheddar, fully loaded.
Toasted ciabatta, Jack cheese, mayo, dressed arugula, tomato and red onion. Served with choice of iron skillet beans, creamy coleslaw or fries.
Poppy seed bun, short rib chili, slaw, mustard and onions. Served with choice of iron skillet beans, creamy coleslaw or fries.
Dill tarter, served with sauteed succotash.
Traditional creole barbeque, popcorn rice, griddled bread.
Chef's dressing, served with today's green vegetable.
Wild line caught, seared rare, champagne vinaigrette, heirloom tomatoes.
Seared, lemon butter and arugula, cheddar cheese grits.
Served with creamy coleslaw. Allow 15 plus minutes to prepare.
Fall off the bone tender, slow cooked nightly, served with fries.
Whole grain mustard sauce, with braised red cabbage.
Marinated, topped with sesame butter and french fries.
Center cut, seasoned and grilled, served with today's green vegetable.
Menu for Table 31 provided by Allmenus.com
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