Lunch menu

Lunch Menu | Dinner Menu | Desserts and beverages

Lunch menu

Salads and Soups

  • Chef Salad with Va. Ham, Turkey, Cheddar, and Swiss 8.
  • *Grilled Chicken or Shrimp Caesar 9.
  • Caribbean Chicken Salad with Pecans, Grapes,and a hint of Curry (makes a great sandwich) 7.
  • *Grilled ‘Ahi’ Tuna Salad with Miso-Black Sesame Vinaigrette 10.
  • House Smoked Trout Salad with Creamy Dill Vinaigrette 9.
  • Grilled Portobello Salad with Balsamic Vinaigrette, Roasted Red Peppers, and Blue Cheese 8.
  • Crab Bisque 7

Sandwiches

All sandwiches served with chips – sub any side item for $ 1.50

 

  • Table 50 Grilled Cheese – Havarti, Cheddar, Gruyere, Bacon and Tomato on Wheat 7.
  • Turkey Reuben – Sauerkraut and Russian on Grilled Rye 8.
  • Grilled Chicken Club – Drunken Goat Cheese, Caramelized Onion, Apple, Spinach, Whole Grain Mustard Sauce 8.
  • El Fidel Cuban Sandwich – Roast Pork, Ham, Swiss, Pickles and Mustard 7.
  • Pulled Pork Barbecue Sandwich – Mandarin Orange Red Cabbage Slaw 7.
  • *Certified Angus Burger – Half Pound of House Ground Beef with Cheddar, Lettuce Onion, Mayo, Tomato 8.
  • *Patty Melt – Buttered Grilled Rye, Caramelized Onions, and Swiss Cheese 8.

Pastas and Small Plates

  • Blackened Chicken with Fettuccine, Artichokes, and Diced Tomatoes 8.
  • Shrimp and Andouille Penne with Smoked Gouda Cream Sauce 9.
  • Flatbread Pizza Of The Day 7.
  • Low Country Shrimp and Grits 9.
  • Crab Cake with Julienned Vegetables and Tarragon Remoulade 11.

Side Items

  • House Salad 5.
  • Hand cut French Fries 3.
  • Mediterranean Orzo Pasta Salad 4.
  • Sauteed Vegetables 3.
  • Mandarin Orange Red Cabbage Slaw 2.
*Items may be served raw or undercooked, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness*