Starters

SPICY CRAB CAKE- MP
lump blue crab, roasted corn, sundried tomato, charred onion salsa

BAKED BRIE- 16
wheel of brie, apricots, cranberries, pistachios, honey, toastini

THE LOCAL’S CHARCUTERIE- 25/35
made with locally sourced items which changes the ingredients of board display

OLIVER’S OYSTER- 18/36
cheese grits, bacon, sliced green onions, baked oysters

Entrees

All entrees are served with two sides

6 oz. FILET MIGNON- 49

16 oz. RIBEYE- 45

PERRY’S SPECIAL - MP
Based on seasonal options and market availability
please ask your server for details

10 oz. FRENCHED PORK CHOP- 30
bone-in frenched chop, dijon mustard, garlic, thyme, pineapple juice 

SEARED BASIL SCALLOPS- 32
seared scallops, cream, basil pesto sauce

TOGARASHI SALMON-35
salmon filet, orange, lime, sesame, pineapple, honey, soy

MEDITERRANEAN GROUPER- 32
grouper, olive, caper, feta, tomato, garlic, lemon, shallot

THE BIG BURGER- 19
ground beef patty, pickled onion, gouda cheese, tomato, fried egg, romaine lettuce

Pastas And Grains

CHICKEN PARMESAN PASTA- 25
cream sauce, sautéed garlic, mushrooms, spinach, fettuccine pasta

FIVE CHEESE RAVIOLI- 23
ravioli with ricotta, parmesan, mozzarella, cream sauce, sun dried tomatoes, basil, mushrooms

BOLOGNESE PAPPARDELLE- 25
pappardelle pasta, tomatoes, garlic, ground beef, celery, carrots, red onions, red wine

SHRIMP AND GRITS - 26
shrimp, andouille, bacon, okra, corn, peppers, red onions, cream, grits 

Salads

HOUSE - 8/14
romaine lettuce, tomatoes, cucumbers, sliced red onion, parmesan, kalamata olives

CAESAR -7/10
romaine lettuce, croutons, parmesan, dressing

GARDEN - 8/12
spring mix, pickled onions, tomatoes, cucumbers, feta, strawberry balsamic vinaigrette

DRESSINGS - 2
ranch, caesar, bleu cheese, house, strawberry balsamic

Sides

Sautéed Green Beans  - 5
Roasted Balsamic Mushrooms - 5
Sautéed Brussels Sprouts  - 5
Roasted Carrots - 5
Steak Fries - 5
Parmesan Risotto - 5
Cheese Grits - 5
Mashed Potatoes  - 5

Desserts 

Salted caramel and chocolate tart- 9

Crème Brulee - 10

Cheesecake with seasonal fruit - 9

Executive Chef - Amelia Day Sous Chef - Logan Poss  

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

It is the guest’s responsibility to inform the server of allergies that they may have