SkipJack Dining

Shallots, short rib port jus, and brie “whiz” pastry.

Cheddar bacon grits, tomatillo, and cilantro jam.

Maple bacon sweet potatoes, swiss chard, and apple cider beurre blanc.

Cheddar pimento grits, and andouille tomato ragout.

French fries and port jus.

Gherkins, walnuts, fig marmalade, and port cranberries.

Lemon garlic oil and chipotle aioli.

Cheddar bacon grits, tomatillo, and cilantro jam.

Chipotle buffalo or Carolina reaper (extra hot) or Jamaican jerk.

Shallots, short rib port jus, and brie “whiz” pastry.

Tomato confit, spinach, lemon, garlic, chardonnay butter.

Roasted garlic butter and pomegranate molasses.

Flatbread, cauliflower, and broccoli.

Cayenne pepitas and cilantro crema.

Lump crab and lemon creme fraiche.

Aged cheddar, smoked bacon, and jalapeno BBQ. Served with mixed greens salad.

Roasted pepper aioli.

Cheddar, bacon, onion, and marmalade.

Wild boar, wagyu, venison, bison, crispy onions, and smoked gouda.

Smoked bacon, arugula, tomato, and lemon aioli.

Smoked ham, swiss cheese, dill pickle, and beer mustard.

Kale cabbage slaw, cucumber wasabi ranch, sriracha aioli, and hoisin sesame glaze.

Seitan, Impossible burger, mashed russet potatoes, and mushroom jus.

Mushrooms, spinach, butternut squash, roasted apple, and goat cheese.

Roasted shallot red potatoes, asparagus, and rosemary port just.

Mashed potatoes, heirloom carrots, rosemary demi-glace, and onion ring.

Prosciutto, tomato confit, lemon caper butter, spinach, and portabella raviolis.

Wild rice, basil butter vegetables, and roasted pepper aioli.

Spiced walnut-soft herb salad, apple goat cheese risotto, and cranberry red wine reduction.

Cheddar pimento grits, and andouille tomato ragout.

Maple bacon sweet potatoes, swiss chard, and apple cider beurre blanc.

Lemon garlic oil and chipotle aioli.

Roasted garlic butter and pomegranate molasses.

Chipotle buffalo or Carolina reaper (extra hot) or Jamaican jerk.

Cheddar bacon grits, tomatillo, and cilantro jam.

Tomato confit, spinach, lemon, garlic, and chardonnay butter.

Shallots, short rib port jus, and brie “whiz” pastry.

Flatbread, cauliflower, and broccoli.

Cayenne pepitas and cilantro crema.

Lump crab, lemon creme fraiche.

Carrots, cucumbers, tomatoes, herb croutons, and gorgonzola dressing.

Aged cheddar, smoked bacon, and jalapeno BBQ. Served with mixed greens salad.

Caramelized shallots, sweet peppers, and “whiz”

Shallots, roasted peppers, and beer mustard.

Swiss, Thousand Island, kale slaw, and thick rye.

Roasted pepper aioli.

Cheddar, bacon, onion, and marmalade.

Wild boar, wagyu, venison, bison, crispy onions, and smoked gouda.

Smoked bacon, arugula, tomato, and lemon aioli.

Smoked ham, swiss cheese, dill pickle, and beer mustard.

Kale cabbage slaw, cucumber wasabi ranch, sriracha aioli, and hoisin sesame glaze.

Spiced walnut- soft herb salad, apple goat cheese risotto, and cranberry red wine reduction.

Cheddar pimento grits, and andouille tomato ragout.

French fries and port jus.

Mushrooms, spinach, butternut squash, roasted apple, and goat cheese.