Bogart's American Grill

mussels steamed in a creamy mustard sauce served with crusty bread

a selection of appetizers including coconut shrimp, wontons, spring rolls, spicy devils, bruschetta and com fritters

with toasted pesto pita

traditional buffalo style or grilled hoisin glazed

with a spicy mustard dipping sauce

with avocado, tomatoes, and gouda cheese served with cilantro sour cream

with pita crisp

with sweet chili sauce

with black river blue cheese aioli

with a caramelized shallot and tomato vinaigrette

with herbed parmesan pita

oysters wrapped in applewood bacon, deep fried and served with horseradish aioli

with Thai slaw, wasabi paint and sesame cracker

drizzled with a balsamic reduction

with mango lime vinaigrette

served with spicy remoulade

with basil-balsamic vinaigrette, gorgonzola, pickled onions, tomatoes and croutons

with green onions

with candied walnuts and a sweet Vidalia onion vinaigrette

with eggs, bacon, gorgonzola cheese, tomato, cucumber and red onion tossed with gorgonzola dressing

shaved reggianito cheese and brioche croutons

with roasted red peppers, marinated mushrooms, bleu cheese, tomato and balsamic vinaigrette

served over mixed greens with a Thai chili vinaigrette, mandarin oranges, tomatoes and scallions

with rotisserie chicken, beef tenderloin, egg bacon, tomatoes, cucumbers, Avocadoes, Gorgonzola crumbles and creamy herb garlic dressing

with savannah red rice and creole tomato remoulade

with herbed bread crumbs

with rosemary mushroom bordelaise, sour cream and chive mashed potatoes and collard greens

with sour cream and chive mashed potatoes, onion rings and mushroom gravy

served with Yukon gold fries and Napa slaw

with smoked Gouda, Caramelized onions and green tomato salsa with red rice

with Carolina shrimp, chicken, tasso ham and andouille in a spicy creole tomato sauce over creamy grits

with spicy tasso sauce, green onions and mushrooms

with Napa slaw on a Kaiser with Yukon gold fries

chicken with grapes, walnuts, and scallions served with greens and buttermilk herb dressing and side of fresh fruit

with avocado, bacon, Gouda, onions, arugula and raspberry mayo; served with fresh fruit

with corned beef, sauerkraut, Swiss cheese and homemade 1000 Island on marbled rye bread; served with Yukon gold fries

piled high on a kaiser with provolone served with a side of horsey sauce and Yukon gold fries

applewood smoked bacon piled high on Texas toast with a big slice of tomato and Yukon gold fries

with bacon, cheddar cheese lettuce and tomato on a kasier roll, served with Yukon gold fries

with chipotle remoulade and Yukon gold fries

8oz cab burger, grilled to order, topped with cheddar cheese and applewood bacon served with Yukon gold fries

with Charleston-style grits and Bing cherry jus

seared scallops in an orange grand Marnier sauce with a saffron and asparagus risotto

topped with black river bleu cheese crumbles and crispy applewood bacon, served with hand cut Yukon gold fries

filet with sour cream and chive mashed potatoes and sauteed Spinach with a red wine reduction

mussels steamed in a creamy mustard sauce served with crusty bread

a selection of appetizers including coconut shrimp, wontons, spring rolls, spicy devils, bruschetta and corn fritters

with a caramelized shallot and tomato vinaigrette

with sweet chili sauce

with toasted pesto pita

with black river blue cheese aioli

with pita crisp

with avocado, tomatoes, and gouda cheese served with cilantro sour cream

with a spicy mustard dipping sauce

traditional buffalo style or grilled hoisin glazed

with mango lime vinaigrette

with herbed parmesan pita

with Thai slaw, wasabi paint and sesame cracker

drizzled with a balsamic reduction

oysters wrapped in applewood bacon, deep fried and served with horseradish aioli

served with spicy remoulade

grilled tuna served over mixed greens with a Thai chili vinaigrette, mandarin oranges, tomatoes and scallions

with shaved parmesan and brioche croutons

basil-balsamic vinaigrette, gorgonzola, pickled onions, tomatoes and croutons

with green onion

with candied walnuts and a sweet vidalia onion vinaigrette

with eggs, bacon, gorgonzola, tomato, cucumber and red onion tossed with gorgonzola dressing

with rotisserie chicken, beef tenderloin, egg, bacon, tomatoes, cucumbers, Avocadoes, Gorgonzola crumbles and creamy herb garlic dressing

topped with mushrooms and onions served with sour cream and chive mashed potatoes and green beans

topped with black river bleu cheese crumbles and crisy applewood bacon, served with hand cut Yukon gold fries

with crispy potato cake, Spinach saute and red wine jus

10oz filet with sour cream and chive mashed potatoes and sauteed spinach with a red wine reduction

with bearnaise, twice baked potato and seasonal vegetables

with sour cream and chive mashed potatoes, served with asparagus, red wine jus and horseradish aioli

with rosemary mushroom bordelaise, sour cream and chive mashed potatoes, and collards

with mac n' cheese gratin and slaw

Allison farms chicken served with a honey demi, cheese grits and collards

with Carleston-style grits and bing cherry jus

with a roasted peach adn ginger sauce, polenta cake and sauteed Spinach

salmon Creek farms all-natural pork served with mac n' cheese collards and a savory demi

served with Yukon gold fries and Napa slaw

with crispy potato cake, Spring vegetables and a mint jus

with a white butter sauce, potato gnocchi and seasonal vegetable

with a Meyer lemon butter sauce and Savannah red rice

seared scallops in an orange grand Marnier sauce with saffron and asparagus risotto

with hopping John, and sauteed Spinach served with a mango-lime vinaigrette

tossed with mushrooms and Spinach in a smoked tomato cream sauce

with drunken goat cheese and roasted red pepper mousse drizzled with a candied balsamic glaze served with green beans and rice

with onions, mushrooms, and shrimp tossed in a spicy tasso sauce

rotisserie chicken tossed with tomatoes, seasonal vegetables and olives in a pesto cream sauce over oreechielte pasta

with Carolina shrimp, chicken, tasso ham and andouille in a spicy creole tomato sauce over creamy grits

salmon, shrimp, clams, mussels, tomatoes, scallions, and basil tossed with creamy risotto sitmmered in a white wine pan sauce

featuring smoked Gouda, black river bleu cheese, yellow and white cheddar, Swiss, parmesan, and brie

with peas, carrots, fresh herbs, and a crispy puff pastry crust

with savannah red rice, collards, and creole tomato remoulade

smothered in a mushroom gravy served with gratin potatoes and a steak of onion rings