The Grill At Highlands Row

Baby field greens and marinated tomatoes, cucumbers, and sweet onion, served with a smoked cream cheese crostini.

Baby field greens and arugula with toasted pecans, granny smith apples, dried berries, and goat cheese souffle with champagne vinaigrette

Dressed hearts of romaine w/creamy caesar dressing, house crostini topped with parmesan reggiano crisp.

Crisp, chilled miniature head of iceberg with Benton´s bacon, tomatoes, and bleu cheese dressing.

Served with brie croutons.

Served with garlic herb crostini.

Paired w/dollops of fiery jicama salsa and dilled creme fraiche.

Seasonal selection of sweetwater Valley and other artisanal cheeses, fresh fruits, and crudites matched with seasonal preserves.

A selection of all natural sausages served with baguette slices, coarse ground mustard and seasonal fruit jam.

Five jumbo shrimp with kicked-up cocktail and remoulade sauces.

Freshly shucked on the half shell

Seasoned southern blue lump crab w/remoulade and cucumber fennel slaw.

Shirmp and fresh catch cooked in a blend of fresh squeezed citrus juices with a medley of sweet peppers, onion, and chilis, wrapped in bibb lettuce leaves. Comes with a little kick.

A half pound of all natural grass-fed beef served with lettuce, tomato, and sweet onion on a hogan's bun with smoked cream cheese. Health and happiness coincide.

A half pound of all natural farm raised elk grilled to order with lettuce, tomato, and sweet onion on a hogan's bun. lean chef recommends not cooking past medium amazingly rich flavor.

Black peppercorn crust or bearnaise sauce $2.00, burgundy braised mushrooms or caramelized cippolini onions $3.00, oscar bearnaise & jumbo lump crab or grilled shrimp $7.00, grilled lobster tail with house butter market price

8 oz. petite tender that combines the qualities of filet mignon and sirloin, grilled to order and sliced. Classic: house butter and house seasoning. Pascagoula: served with shallots, garlic, kalamata olives, and green peppercorns sauteed in extra virgin olive oil.

Server about today's USDA prime beef features.

Locally raised, all natural grass-fed selections.

Shrimp, mussels, crab, fish, and grilled sundried tomato & garlic smoked sausage with red potatoes and fire roasted corn.

Pan fried southern blue lump crab cakes with remoulade and cucumber fennel slaw.

Pan fried w/browned lemon caper butter, paired with chili succotash and charleston rice.

Eight jumbo shrimp pan seared with smoked gouda grits and tasso gravy.

Chargrilled or poached with house butter, butter browned gnocchi, and sauteed spinach.

Aunt sylvia´s recipe with sweet onions and benton´s bacon served with smoked gouda grits.

Our version of mac´n cheese with sweetwater valley cheddar and lobster tail, baked with seasoned bread crumbs and a jonah crab claw.

Topped w/buttermilk bleu cheese

Chef´s daily selection of cheese and smoked sausage

14 oz. all natural pork chop with caramelized cippolini onions, a poached pear, and raspberry jalapeno reduction.

Free range, skin on, boneless airline breast served with shiitake champagne beurre blanc, charleston rice, and steamed broccoli florets.

With creme anglaise.

With chocolate mousse and blackberry coulis.

Please allow 20-25 minutes, best to order in advance.

Seasonal fresh fruit with chantilly