Rich and authentic, a house favorite.

Served with seaweed salad, fresh ginger, wasabi and sesame soy dipping sauce.

Served with raspberry sauce, fresh fruit and toasted baguettes.

with feta spread, basil pesto, artichokes, spinach, scallions, Havarti, and tomato.

Lump crab meat tossed with smoked Gouda, Havarti, Parmesan, and cream cheese, drizzled with lemon butter and broiled.

Baked golden and served with seasoned crostini and spicy crackers.

On spinach chiffonade with whole grain mustard sauce.

Steamed in bay spices, served with drawn butter and cocktail sauce.

Seared in brown butter and served over a bed of spinach chiffonade with lemon mustard sauce.

Sauteed onions, tomatoes, spinach, kalamatta olives, and feta cheese, served with sliced baguette toasted in seasoned olive oil.

Served with homemade croutons and spicy crackers.

Simmered in garlic wine butter with prosciutto, spinach, and fresh herbs.

Asparagus spears grilled in infused olive oil and drizzled with hollandaise; artichoke hearts broiled with Parmesan butter.

Enough for two. Spanakopeta (fillo-wrapped spinach and cheeses), tiropeta (fillowrapped cheese triangles) baked golden and served with fresh fruit.

Includes second house salad and sides.

Slow roasted daily with simmered Au jus.

In a soy-based searing sauce with sauteed mushrooms and horseradish cream dipping sauce.

Served with steamed rice pilaf or herb buttered angel hair pasta.

Fully trimmed and grilled over infrared heat.

Topped with broiled goat cheese and house Bearnaise.

Mounded with lump crabmeat and finished with house Bearnaise.

Rolled in crushed peppercorns, grilled and served over roasted potato rounds with simmered mushrooms. a Calhoun corners signature dish.

A simmered mixture of mushrooms, bacon, oregano, and spring onion in garlic wine butter and broth over grilled filet, topped with feta crumbles.

We begin this classic 18th century dish by folding a puff pastry lined with savory pate, spring onion, and mushrooms around a choice filet, baked golden and served in burgundy bordelaise.

Our original recipe loaded with crabmeat and served on fresh spinach chiffonade with two sauces.

Cold-water lobster tail and shrimp baked in sherry cream sauce with mushrooms and Havarti.

Drizzled with a simmered seafood pan sauce of brown butter, cream, and a touch of bay spices served fresh vegetable.

Sea scallops sauteed in roasted garlic chardonnay butter with mushrooms, bacon and cream, then dotted with broiled bits of Swiss and brie cheese.

Seared scallops crusted in herbes de provence, drizzled with parsley lemon butter and served with grilled asparagus and steamed rice pilaf.

Fried with very light breading and served with fresh vegetable, corn and red pepper relish, and baked potato.

Shrimp, scallops, and crabmeat baked over rice in a Parmesan and roasted red pepper chardonnay butter topped with broiled Havarti.

Large shrimp sauteed with premium sausage in a spicy Cajun cream sauce with fresh shaved Parmesan over coarse-ground grits.

Garlic sauteed shrimp with roasted red peppers, mushrooms, and fresh spinach served over basil pesto pasta Alfredo.

topped with crisp bacon, mushrooms, egg, and red onion in our poppy seed Dijon vinaigrette.

Boneless duck breast seared crisp then roasted for moist tenderness. served in five-spice herb Au jus with nightly risotto and vegetables.

Grilled with Greek spice rub and served with fresh vegetable and lemon Parmesan pasta topped with tomatoes, olives, feta and herbs.

Jumbo shrimp and chicken medallions sauteed with spring onion, roasted red peppers, and mushrooms, finished with a smoked Gouda and Havarti cheese sauce. served with steamed rice pilaf.

Pan sauteed chicken breast served on roasted potato rounds in savory white wine tarragon gravy with sliced mushrooms.

Sauteed sweet red peppers, onions, and chopped vegetables, deglazed and tossed with low country rice in grandma moores Cajun spice blend.

Served on angel hair in a lemon and mustard seed cream sauce with Parmesan and artichoke stuffed mushroom.

Lightly crusted and served on nightly risotto with fresh vegetables.

Lightly floured and sauteed, served over roasted potato rounds in our popular prosciutto cognac cream sauce.

Fresh rainbow trout pan sauteed with lemon butter, fresh herbs and white wine topped with almonds and served with Parmesan and artichoke stuffed mushroom. available fried on request.

Served in a lemon chiffon sauce with rice pilaf and fresh vegetables.

A garlic oil saute of roasted red peppers, spinach, mushrooms, artichoke hearts and asparagus in basil pesto wine sauce over pasta.

Topped with chopped pecans, premium vanilla ice cream, real whipped cream and a cherry.

New York style cheesecake in graham crust with a hand-fired caramelized top. served with a light caramel drizzle.

Served with raspberry drizzle and fresh lemon zest.

Refreshingly creamy key lime pie in granola, almond and oat crust with a touch of coconut.

Graham crust layered with fudge brownie, cream cheese filling, chocolate, peanuts and caramel.

Rich vanilla ice cream topped with dutch chocolate sauce, chopped walnuts, whipped cream and a cherry.