Tavern at Lake Carolina

fresh local collard greens with zucchini & broccoli stuffed into phyllo wrappers and served with a sweet pepper glaze

served with a trio of sauces, spicy marinara, orange honey soy and horseradish cream

jumbo lump crabmeat stuffed into portabello mushroom caps then battered & fried served with creamy ranch dipping sauce

jumbo lump crab claw meat wrapped in puffed pastry baskets, served with wasabi cream aoli & sweet terriaki glaze

grilled tiger shrimp tossed in firecracker sauce with sweet chili lime creme fraiche

lowcountry crabcakes served with chipotle aoli dipping sauce

served with grilled pita points

mozzarella half moons served with a spicy italian marinara sauce

hot cream cheese & blue crab served with crispy tortillas

ravioli stuffed with lobster and italian cheese, deep fried & served with marinara

stacked and drizzled with malt vinegar, served with ketchup

romaine, shaved ginger dressing, fried wontons & shredded parmesan

mixed field greens with your choice of dressing

baby leaf spinach with warm bacon dressing & croutons

classic butterflied shrimp sauteed in shrimp stock and tasso cream with tri-colored bell peppers and white cheddar grits

long line caught ahi tuna lightly dusted with blackening spice, pan seared and glazed with a honey soy glaze over whipped potatoes & seasonal vegetables

perfectly grilled salmon filet marked on the chargrill and finished in the broiler, served over mashed potatoes and seasonal vegetables, finished with a triple citrus burre blanc

under ten per pound sea scallops, seared on the white hot iron skillet, served over blackbean saffron rice and finished with a saffron citrus sauce

sweet flakey black grouper, dusted with blackening spice, iron skillet seared and finished with & crushed red pepper sweet chili apricot glaze

day boat mako shark grilled and charbroiled then served with mashed potatoes and seasonal vegetables, glazed with a key lime citrus white wine sauce

sweet black grouper filet dusted in potato flakes, then pan seared in olive oil, served over whipped potatoes

aged balsamic vinegar marinated coho salmon chargrilled and broiled served over creamy stone ground grits and drizzled with a bourbon honey glaze

buttermilk battered catfish fillet served over blackbean and saffron rice, seasonal vegetables and topped with succotash salsa

black cardimon spice dusted duck breast pan seared and sliced then served over whipped potatoes and seasonal vegetables drizzled with a honey soy reduction

pan roasted chicken breast drizzled with a brown sugar & dijon mustard glaze, served over saffron rice pilaf and seasonal vegetables

famous southern favorite! buttermilk battered chicken breast deep fried and served over black bean saffron rice pilaf and seasonal vegetables topped with succotash

double cut pork chops chargrilled and roasted served over whipped potatoes and seasonal vegetables glazed with peach apple chutney

center cut filet mignon medallions seared to perfection served over whipped potates and sauteed seasonal vegetables with a mushroom burgundy demi glace

roasted chicken breast glazed with a sweet and smoky tennessee barbecue sauce over whipped potatoes and seasonal vegetables

marinated & grilled center cut sirloin steak seasond with tri color crushed peppercors over whipped potatoes and seasonal vegetables topped with cracked black pepper au jus

grilled chops with carolina style mustard barbecue sauce served over blackbean saffron rice pilaf and sauteed seasonal vegetables