Agency Restaurant & Bar

Pan-seared salmon. Topped with pineapple cream sauce on a bed of chili-spiced spinach.

Chopped romaine, brioche buttered croutons, shaved parmesan, and housemade Caesar dressing.

Marinated sliced ribeye. Topped with chimichurri and balsamic glaze. Served with French fries.

Lightly tempura fried and tossed in sweet ginger and teriyaki sauce.

8 oz ribeye and two eggs. Served with skillet potatoes.

Onion, bell pepper, mushroom, spinach, and cheddar cheese. Served with skillet potatoes.

Shrimp, onion, and bell pepper. Served with skillet potatoes.

Cheddar-bacon grits, shrimp, sweet peas, chorizo, tomatoes, and sherry cream.

Applewood and smoked bacon. Topped with two eggs and cheddar cheese. Served on panini bread and served with skillet potatoes.

Classic chicken salad, onion, celery, crasins, lettuce, and tomato. Served with skillet potatoes.

Melted mozzarella, parmesan, red pepper, housemade tortillas, pico de gallo, and sour cream.

Lightly tempura-fried lobster tails and spicy aioli. Served with mixed greens.

Lightly breaded calamari fried and tossed with spiced chili, parsley, and sea salt.

Pecorino Romano, parsley, sea salt, and white truffle oil.

Lightly tempura fried and tossed in sweet ginger and teriyaki sauce.

Two grilled beef patties topped with provolone, cheddar, tomatoes, pickles, caramelized onions, and French fries.

Slow-roasted with garlic, spices, and herbs. Served with mashed potatoes and lemon butter sauce.

Topped with chimichurri on a bed of creamy parmesan risotto.

Brushed herb butter, steamed broccoli, and lemon butter sauce.

Marinated sliced ribeye. Topped with chimichurri and balsamic glaze. Served with French fries.

Lobster, cream, red pepper, and sherry. Served with garlic crostini points.

Chopped kale, sliced cabbage, green onion, roasted peanuts, pecorino Romano, and peanut vinaigrette.

Chopped romaine, brioche buttered croutons, shaved parmesan, and housemade Caesar dressing.

Raw and roasted seasonal veggies, quinoa, and avocado.

Pan-seared salmon. Topped with pineapple cream sauce on a bed of chili-spiced spinach.

8 oz pan-seared redfish and creamy grits. Topped with creole cream sauce and sriracha.

Housemade marinara, cream, chili-spiced lobster, and shrimp. Topped with pecorino Romano and parsley.

Melted mozzarella, parmesan, red pepper, housemade tortillas, pico de gallo, and sour cream.

Lightly tempura-fried lobster tails and spicy aioli. Served with mixed greens.

Lightly breaded calamari fried and tossed with spiced chili, parsley, and sea salt.

Pecorino Romano, parsley, sea salt, and white truffle oil.

Lightly tempura fried and tossed in sweet ginger and teriyaki sauce.

Two grilled beef patties topped with provolone, cheddar, tomatoes, pickles, caramelized onions, and French fries.

Slow-roasted with garlic, spices, and herbs. Served with mashed potatoes and lemon butter sauce.

Topped with chimichurri on a bed of creamy parmesan risotto.

Brushed herb butter, steamed broccoli, and lemon butter sauce.

Marinated sliced ribeye. Topped with chimichurri and balsamic glaze. Served with French fries.

Lobster, cream, red pepper, and sherry. Served with garlic crostini points.

Chopped kale, sliced cabbage, green onion, roasted peanuts, pecorino Romano, and peanut vinaigrette.

Chopped romaine, brioche buttered croutons, shaved parmesan, and housemade Caesar dressing.

Raw and roasted seasonal veggies, quinoa, and avocado.

Pan-seared salmon. Topped with pineapple cream sauce on a bed of chili-spiced spinach.

8 oz pan-seared redfish and creamy grits. Topped with creole cream sauce and sriracha.

Housemade marinara, cream, chili-spiced lobster, and shrimp. Topped with pecorino Romano and parsley.