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Bacon-wrapped dates stuffed with bleu cheese, drizzled with balsamic glaze.
Calamari lightly breaded, deep-fried, cucumber dill aioli, lemon, served with pickled asparagus, artichoke, and pepperoncini.
Pan-seared steak tips simmered in a savory demi sauce made with a rich beef stock and red wine, topped with bleu cheese. Served with grilled toast points.
Warm, gooey grilled brie topped with golden honey, fig jelly and candied pecans. Served with toasted crostini.
Sharp pimiento cheese melted over rock shrimp, served with a grilled baguette.
Your choice of crab and mozzarella-stuffed mushrooms or chorizo and pepper jack.
Margherita: fresh mozzarella, fire-roasted tomatoes, and garlic oil. Parma and pear: honey mustard, prosciutto, manchego and arugula.
Topped with a citrus buerre blanc sauce.
Mixed greens, cherry peppers, tomatoes, gorgonzola cheese and green onions with a sherry vinaigrette.
Romaine, parmesan, croutons, roasted tomatoes, and creamy caesar dressing. Add chicken or shrimp for an additional charge.
Alfredo, fresh garden herbs, wild mushrooms, and parmesan. Add chicken, salmon, prawns for an additional charge.
Citrus buerre blanc, micro basil, roasted red pepper risotto, and seasonal vegetables.
Airline chicken served with a roasted artichoke tomato cream sauce, quinoa with wild rice and seasonal vegetables.
9 oz. Wagyu top sirloin topped with a peppercorn glaze served with chive whipped potatoes and seasonal vegetables.
8 oz. tender filet paired with a delicate port bordelaise. Served with roasted red pepper risotto and seasonal vegetables.
12 oz. choice hand-cut ribeye evenly marbled for the best texture and flavor. Drizzled with demi-glaze and served with chive whipped potatoes and seasonal vegetables.
8 oz. of country natural beef, grilled Vidalia onions, arugula, tomato and garlic aioli topped with southern pimento cheese on a brioche bun. Add bacon for an additional charge.
Sauteed mushrooms and melted Havarti cheese with tomato, red onion, leaf lettuce, and garlic aioli.
Soft-ripened blue cheese with hickory-smoked bacon, lettuce, tomato, fried onions and red pepper aioli on a brioche bun.
Vanilla infused sugar, whipped cream.
Caramel sauce, chocolate sauce, candied pecans, whipped cream. Add ice cream for an additional charge.
Shortbread crust, caramel, Dutch topping, whipped cream.
Menu for Bin No. 20 Steak & Seafood Restaurant and Wine B provided by Allmenus.com
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