Captain's Quarters Riverside Grille

House-made pimento cheese whipped feta with honey & roasted garlic hummus. Served with pita, baby carrots, and cucumber slices.

Five wontons stuffed with green chiles, jalapeno & Jack cheese. Served with avocado crema.

Eight house-smoked jumbo wing sections served with tortilla chips & celery. Your choice of style.

Chips, mornay sauce, mexi blend cheese, bbq sauce. Topped with jalapenos, pico, and sour cream.

Fried breaded banana peppers served with marinara.

Six chicken tenderloins, lightly breaded and deep-fried. Served with your choice of sauce.

3 oz cup.

Spring mix, tomato, cucumber, and shredded cheese.

Romaine, chicken, bacon, egg, shredded cheese, tomato, cucumber, avocado, and your choice of dressing.

Romaine, cucumber, tomato, red onion, Kalamata olives, roasted red peppers, banana peppers, feta, oregano, and pepperoncini. Served with red wine vinaigrette.

Romaine, tomato, Parmesan, croutons, and house-made Caesar dressing.

Three grilled shrimp tacos with cabbage, pico, and a spicy cilantro crema served in flour tortillas.

Three battered fried cod tacos with cabbage, pico, and a spicy cilantro crema served in flour tortillas.

Two deep-fried cod filets with rye bread, fries, and tartar sauce.

Two cod filets come with a choice of your style with rye bread, fries, and tartar sauce.

Half pound Angus burger with your choice of cheese on a brioche bun.

A third-pound plant-based veggie pattie on an onion bun, with house-made vegan ancho aioli.

Six chicken tenders tossed in a hot honey sauce served with fries.

House-smoked pork on a brioche bun served with BBQ sauce and fries.

Roasted turkey, Jack cheese, bacon, tomato, and lettuce with house-made bistro sauce on a wheat tortilla. Served with potato chips.

Sausage, pepperoni, banana peppers, mozzarella, and marinara.

Fresh mozzarella, pesto, sliced tomato, marinara, and basil.

Chicken, tomato, roasted red peppers, feta, mozzarella, roasted garlic, spinach, Kalamata olives, banana peppers, and marinara.

Mozzarella and marinara.

Sweet chili glazed Chilean salmon. Served with Caribbean style rice and sautéed vegetables.

Turkey breast, country ham, Mornay sauce and three-cheese gratin topped with applewood smoked bacon, charred tomatoes & toast points.

Penne pasta, chicken, spinach, tomato, and green onion with a spicy cream sauce.

Creole-seasoned jumbo shrimp over cauliflower cheese grits and arugula. Keto friendly!

Breaded jumbo shrimp and a cod filet. Served with coleslaw and Caribbean rice.

Cool, creamy, key lime pie on a graham cracker crust. Served with a raspberry drizzle.

Chocolate brownies, hot fudge, caramel, and vanilla ice cream.

Our recipe to a southern classic. Bourbon soaked cherries, house-made bourbon glaze sauce, topped with whipped cream.

House-made queso with green chiles and spinach. Served with tortilla chips and bread.

House-made pimento cheese, whipped feta, and roasted garlic hummus. Served with pita bread, baby carrots, and cucumber slices.

Five wontons stuffed with green chiles, jalapeno, and jack cheese. Served with avocado crema and pico de gallo.

Fried banana peppers served with marinara.

Seared yellowfin tuna encrusted with wasabi peas and panko. Served with wakame, pickled ginger, wasabi, and soy sauce.

Smoked pulled pork, mornay sauce, Mexican blend cheese, and BBQ sauce. Topped with jalapenos, pico de gallo, and sour cream.

Served chilled with key lime cocktail sauce.

Eight house-smoked jumbo wing sections served with tortilla chips and celery. Your choice of plain, buffalo, or jerk style.

A small salad of spring mixed lettuces, diced Roma tomato, cucumber, and mixed cheese blend. Choice of dressing.

Chicken, bacon, egg, shredded cheese, tomato, cucumber, avocado, and chopped romaine. Choice of dressing on the side.

Diced chicken, chopped romaine, shredded cabbage, pepperoni, pumpkin seeds, roasted red peppers, diced Romas, and shredded jack cheeses-all tossed in our house vinaigrette topped with parmesan and fried onion straws.

Romaine hearts, Roma tomato, parmesan, and croutons. Tossed with our own caesar dressing.

Cucumber, tomato, red onion, kalamata olives, roasted red peppers, banana peppers, feta, pepperoncini, oregano, and chopped romaine mix. Red wine vinaigrette served on the side.

Sausage, pepperoni, banana peppers, mozzarella, and pizza sauce.

Grilled chicken, tomato, roasted red peppers, feta, mozzarella, roasted garlic, spinach, kalamata olives, banana peppers, oregano, and pizza sauce.

Fresh mozzarella, pesto, pizza sauce, Roma tomato, basil, and finished with balsamic glaze reduction.

Two Atlantic cod fillets deep-fried golden brown served on rye bread with tartar sauce and seashore fries.

Angus burger with your choice of cheddar, pepper jack, Swiss, or American cheese. Served with lettuce, tomato, onion, pickles, and seashore fries.

Korean BBQ style, marinated, thinly sliced USDA prime ribeye, and seared with a fusion of Asian pear, mirin, sesame, soy, garlic, and green onions. Served with three open-faced flour tortillas with shredded cabbage topped with pico de gallo and crispy taro root.

A 1/4 lb of the plant-based veggie patty seared with our house-made vegan ancho-aioli. Served on an onion bun with lettuce, tomato, red onion, pickles, and seashore fries.

Three battered fried cod tacos, cabbage, pico de gallo, spicy remoulade, and cilantro crema served in flour tortillas.

Our house-smoked BBQ pulled pork served on top of coleslaw on a brioche bun topped with crispy onions straws. Comes with seashore fries.

Roasted turkey, bacon, jack cheese, lettuce, and tomato with bistro sauce in a whole wheat tortilla served with fresh potato chips.

Three grilled shrimp tacos, cabbage, pico de gallo, spicy remoulade, and cilantro crema served in flour tortillas.

Spicy fresh fried chicken tenders served with coleslaw, pickles, and seashore fries.

Grilled fresh Chilean salmon, mango sweet chili glaze, sautéed mixed vegetables, and steamed jasmine rice.

Turkey breast, country ham, mornay, and three cheese gratin topped with applewood smoked bacon, charred tomatoes, and toast points.

Sautéed creole jumbo shrimp on a bed of our white cheddar grits topped with sautéed garlic, white wine, and spinach.

Classic and smothered Louisiana stew made with andouille sausage, onion, celery, and red pepper served with tomato, green onion, and white rice.

Two fried cold-water cod and six jumbos fried shrimp with seashore fries and coleslaw. Tartar and cocktail sauce served on the side.

Rich, spicy cream sauce, grilled chicken, penne pasta, baby spinach, tomato, and topped with parmesan.

USDA Choice 12 oz ribeye and hand-cut in-house. Grilled with Canadian seasoning and finished with compote butter. Served with asparagus and herbed roasted red potatoes.

Flash fried, tossed in a balsamic vin and parmesan.

Trimmed, blanched, and then grilled with extra virgin olive oil.

Creamy and tart filling, raspberry drizzle, graham cracker crust.

Triple chocolate brownies, vanilla bean ice cream, hot fudge, salted caramel, whipped cream, and cherries. Enough to share.

Warm house-made brioche bread pudding with bourbon, cherries, and pecans. Topped with whipped cream and Kentucky bourbon sauce.

Gluten-free. Topped with chocolate syrup and whipped cream.

Grilled beef patty with American cheese. Served with one side item.

Fried cod sandwich with tartar sauce. Served with one side item.

Three pieces of chicken tenders. Served with one side item.