Salad Proteins

Mixed greens, baby heirloom tomatoes, cucumbers & carrots, with honey mustard dressing, topped with fried onion rings

Savannah Mixed Greens

Roasted chicken salad over mixed greens, topped with toasted pecans

Chicken Salad with Toasted Pecans

Spinach, feta, grilled onions, currants, pecans with balsamic vinaigrette

Spinach Mediterranean

Served with lemons, capers, butter sauce, steamed veggies and & angel hair pasta

Sautéed Fresh Catch of the Day

Domestic white shrimp, lightly battered with remoulade, served with french fries

Fried Shrimp

Fresh cod coated in our seasoned batter with malt vinegar, served with french fries

Fish & Chips

Shrimp & andouille sausage sautéed with sweet red peppers in Cajun spice butter & cheddar cheese grits

Low Country Shrimp & Grits

Half pound freshly ground chuck, grilled on a brioche bun with lettuce, tomato, onion & Boar’s Head steak sauce, served with french fries

Boar's Head Burger*

Slow cooked pork, pulled and piled on two (2) toasted slider buns, served with french fries

Pulled Pork Sliders

Quarter pound dog, grilled with our signature Vidalia onion relish, served with french fries

All Beef Hot Dog

Skillet blackened fresh fish, brioche bun with lettuce, tomato & remoulade, served with french fries

Blackened Fish

Boneless chicken breast on a croissant with crisp bacon, lettuce & tomato, served with pasta salad

Grilled Chicken Club

Locally-owned Auspicious Baking Company pretzels, served with house made beer cheese

Fresh Pretzels

Chicken salad served warm on a fresh croissant with melted Havarti cheese, served with pasta salad

Warm Chicken Salad

Black-eyed peas, celery, red peppers, poblano peppers, jalapeno & onion, with red pepper aioli

Black-Eyed Pea Cakes

Parmesan & panko-crusted green tomatoes, topped with balsamic glaze & feta cheese

Fried Green Tomatoes

Ask your server about today's house made selection, served with pita chips

Hummus

Local lump blue crab, onions, celery, red peppers, remoulade

Chef Philip's Crab Cake

Topped with creamed spinach, Parmesan & panko crust

Baked Oysters Rockefeller

Bacon wrapped & grilled with peach barbecue sauce, coleslaw

Barbecued Shrimp

Famous Savannah "She Crab Soup"

Peas, vegetables and greens simmered in a flavorful ham & chicken broth

Black-Eyed Pea & Ham Soup

Cocktail

Pound or butterfly the 2 chicken breasts to an even thickness (about 1/2 inch). In a bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, 2 crushed garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add chicken, coat thoroughly, and marinate at room temperature for 15–20 minutes or in the fridge for up to 2 hours.

Marinate

Cook: Preheat a grill pan or outdoor grill to medium-high. Grill chicken 4–6 minutes per side (internal temp 165°F / 74°C) until nicely charred and cooked through. Let rest 5 minutes, then slice thinly against the grain for serving on salads.

Finish: Squeeze a little lemon over the sliced chicken and garnish with chopped fresh herbs if desired.

Prep: Pat 2 salmon fillets dry and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Rub with 1 tbs olive oil.

Cook: Heat a nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side up (if skin-on) and sear 3–4 minutes until golden, then flip and cook 2–4 more minutes depending on thickness (aim for medium: opaque at edges, slightly translucent center). Internal temp ~125–130°F for medium.

Finish: Remove from pan and rest 2 minutes. Squeeze 1/2 lemon over fillets, flake into large pieces and add to salad.

Prep & Dry: Preheat oven to 425°F (220°C). Spread 1 cup drained and rinsed chickpeas on a towel and dry thoroughly—removing surface moisture is important for crispiness.

Toss: In a bowl toss chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Roast: Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, shaking the pan once or twice, until browned and crisp. Cool slightly; they will crisp further as they cool. Use as a crunchy protein topping.

Press & Cut: Press 14 oz extra-firm tofu for 15–30 minutes to remove excess moisture. Cut into 3/4–1 inch cubes or slices.

Marinade: In a bowl mix 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil. Toss tofu pieces gently to coat, let sit 5–10 minutes.

Coat & Sear: Sprinkle 1 tbs cornstarch over marinated tofu and toss to lightly coat. Heat 1 tbs neutral oil in a nonstick skillet over medium-high. Add tofu in a single layer and sear 3–4 minutes per side until golden and crisp. Remove and drain on paper towel.

Finish: Spoon any reserved marinade reduced in the pan to glaze tofu briefly if desired. Serve warm or at room temperature on salad.

Boil: Place 4 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a rolling boil over high heat.

Cook & Chill: Immediately cover, remove from heat, and let sit 9–11 minutes (9 for slightly softer yolks, 11 for fully firm yolks). Transfer eggs to an ice bath for 5 minutes, then peel. Halve or quarter and add to salads.

Assembly: Choose one protein (or mix two). Add sliced grilled chicken, flaked salmon, crispy chickpeas, seared tofu, or sliced hard-boiled eggs to your salad base.

Garnish & Dress: Drizzle 1–2 tbs extra virgin olive oil and a squeeze of lemon wedges to taste. Sprinkle 1/4 cup chopped fresh herbs over the protein and salad for brightness.

skinless boneless chicken breast

olive oil

fresh lemon juice

garlic

dried oregano

salt

black pepper

salmon fillets

lemon

canned chickpeas (drained, rinsed)

smoked paprika

cumin

extra-firm tofu

soy sauce or tamari

rice vinegar

sesame oil

cornstarch

neutral oil for frying

large eggs

salt (for boiling water)

fresh herbs (parsley, dill, or cilantro), chopped

lemon wedges

extra virgin olive oil

Rinse and thoroughly dry the mixed baby greens in a salad spinner or with paper towels. Halve any larger leaves if necessary so all pieces are bite-sized. Rinse baby heirloom tomatoes and halve or quarter them depending on size to yield about 1 cup. Peel the carrot and either julienne, shred, or use a vegetable peeler to make thin ribbons until you reach about 1 cup. Slice the English cucumber in half lengthwise, scoop seeds if watery, then slice into half-moons about 1/4-inch thick to make about 1/2 cup.

Prep vegetables

Place the mixed greens in a large salad bowl. Add the prepared tomatoes, cucumber, and carrots. Lightly season with 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss gently to combine. Keep chilled while you prepare the dressing and onion rings.

In a small bowl or jar combine 3 tablespoons mayonnaise, 2 tablespoons Dijon mustard, 1 1/2 tablespoons honey, and 1 tablespoon apple cider vinegar. Whisk until smooth.

Whisk in 1 tablespoon olive oil to slightly emulsify the dressing. If the dressing is too thick, whisk in up to 1 tablespoon cold water (or hot water if you prefer thinner) a teaspoon at a time until the desired pourable consistency is reached.

Season the dressing with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust honey or mustard to preference. Refrigerate until ready to use (can be made up to 24 hours ahead).

Peel the medium yellow onion and slice into 1/4-inch rings. Separate rings carefully into individual circles. Pat dry with paper towels to remove excess moisture.

Slice onion

In a mixing bowl whisk together 1/2 cup all-purpose flour, 2 teaspoons cornstarch, and 1/4 teaspoon baking powder. Add a pinch of the 1/4 teaspoon salt reserved for seasoning. Gradually pour in 1/2 cup cold sparkling water while whisking until you have a smooth, slightly thick batter that will cling to the onion rings. Batter should be thin enough to coat but not run off completely; adjust with a tablespoon more water or flour as needed.

Make batter

Pour about 1 cup vegetable oil into a medium skillet to a depth of approximately 1/2 inch, or use a small pot for deep frying to the same depth. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Heat oil

Fry onion rings in batches: dredge a few rings in the batter, letting excess drip off, then carefully add to hot oil. Do not overcrowd. Fry until golden brown and crisp, about 1.5–2 minutes per side depending on size. Use a slotted spoon or tongs to turn and remove. Drain on a plate lined with paper towels. Immediately season fried rings lightly with the remaining 1/4 teaspoon salt. Keep warm in a low oven (200°F / 95°C) on a rack while you finish other batches.

If you prefer a lighter topping, you can use store-bought crispy fried onions instead of making fresh rings. For best texture serve rings within 15 minutes of frying.

Remove the dressing from the refrigerator and give it a quick whisk. Drizzle dressing over the prepared salad just before serving—start with about 3 tablespoons (adjust to taste) for 4 servings and toss gently to coat evenly.

Divide the dressed salad among 4 plates or bowls. Top each portion with a generous handful of the warm fried onion rings (about 1/4 of the batch per serving) so they remain crisp.

Serve immediately so the onion rings stay crunchy and the greens remain fresh.

mixed baby greens (spring mix, baby spinach, baby arugula)

baby heirloom tomatoes

English cucumber

carrot

freshly ground black pepper

mayonnaise

Dijon mustard

honey

apple cider vinegar

hot water (to thin if needed)

yellow onion

all-purpose flour

baking powder

cold sparkling water

vegetable oil (for frying)

salt (for seasoning)

Preheat a small skillet over medium heat. Add the pecan halves and the butter or olive oil; stir to coat. Toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. If using maple syrup or honey, drizzle it over the pecans in the last 1 minute and stir to coat so it lightly glazes them. Sprinkle with the sea salt, transfer to a plate to stop cooking, and let cool completely. Break any large clusters apart once cooled.

Toast and glaze pecans

In a small bowl or jar, combine the mayonnaise, Greek yogurt (if using), apple cider vinegar, Dijon mustard, honey or maple syrup, lemon juice, olive oil, salt, and black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

Whisk dressing

If your chicken is not already warm and roasted, reheat or shred it: warm roasted chicken breasts or thighs can be shredded with forks (about 3 cups once chopped/shredded). Place the mixed greens in a large bowl or divide among individual plates.

Add the shredded roasted chicken, halved grapes, sliced celery, green onion, and chopped parsley to the greens. Toss gently to combine.

Drizzle about half of the prepared dressing over the salad and toss gently to coat. Add more dressing as needed to taste, reserving a little for guests who want extra.

Scatter the toasted pecans over the top and sprinkle with the crumbled feta or goat cheese if using. Finish with a grind of fresh black pepper and a light pinch of salt if desired.

Serve immediately so the pecans remain crisp. Leftover dressing can be kept refrigerated for up to 5 days; salad components can be stored separately for best texture.

cooked roasted chicken, shredded or chopped

mixed salad greens (spring mix, baby spinach, arugula)

seedless red grapes, halved

celery, thinly sliced

green onion, thinly sliced (white and light green)

fresh parsley, chopped

crumbled feta or goat cheese (optional)

pecan halves

unsalted butter or olive oil

maple syrup or honey (optional, for a light glaze)

fine sea salt

mayonnaise (or Greek yogurt for lighter)

plain Greek yogurt (optional, to replace some mayo)

honey or maple syrup

lemon juice (fresh)

extra-virgin olive oil

Heat a small dry skillet over medium heat. Add pecan halves and toast, stirring frequently, until fragrant and slightly darker, about 4–5 minutes. Transfer to a plate to cool.

Toast pecans

Slice the red onion into 1/4-inch thick rings and separate into half-rings. Heat a skillet or grill pan over medium-high heat and add 1 tsp olive oil. Add the onion slices in a single layer, season lightly with salt, and cook until softened and charred at the edges, about 3–4 minutes per side. Remove and let cool slightly, then chop into bite-sized pieces if desired.

Grill the onion

Place 6 cups of baby spinach in a large bowl. Scatter the grilled onion pieces, toasted pecans, 1 tablespoon dried currants, and 3 oz crumbled feta over the spinach. Season lightly with coarse salt and freshly ground black pepper, keeping in mind the feta adds saltiness.

Assemble salad

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic. Whisk or shake to combine.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning or sweetness as needed.

If the dressing is too thick, thin with 1–2 teaspoons of warm water and whisk again.

Just before serving, pour about 3–4 tablespoons of the balsamic vinaigrette over the assembled salad (reserve extra dressing for guests). Gently toss to coat the spinach and distribute onions, currants, pecans, and feta evenly.

Divide the salad between 4 plates or bowls. Taste and add more dressing, salt, or pepper if desired. Serve immediately.

fresh baby spinach

feta cheese, crumbled

red onion

dried currants

pecan halves, toasted

extra-virgin olive oil (for grilling onions)

coarse salt (to taste)

freshly ground black pepper (to taste)

balsamic vinegar

garlic, minced (about 1 small clove)

Pat the fish fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dredge each fillet in the 1/2 cup flour, shaking off excess — this gives a light golden crust when sautéing.

Prepare and season fish

Heat a large skillet (preferably nonstick or stainless steel) over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter. When butter foams and oil shimmers, add fillets presentation-side down (skin-side down if skin-on). Cook undisturbed 2–3 minutes until the underside is golden and releases easily. Flip carefully with a spatula and cook the other side 1.5–3 minutes more, depending on thickness, until opaque and flakey (internal temp ~140–145°F / 60–63°C). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce.

Sauté the fillets

Reduce heat to medium. In the same skillet with the browned fond (add a touch more olive oil or 1 tbsp butter if the pan is dry), add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant — do not burn.

Sauté aromatics

Pour in 1/2 cup dry white wine (or stock) to deglaze, scraping up browned bits with a wooden spoon. Allow the liquid to simmer and reduce by about half, roughly 2–3 minutes.

Deglaze and reduce

Lower heat to medium-low. Stir in 4 tbsp cold butter, one piece at a time, whisking or swirling the pan to emulsify into a smooth sauce. Add 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp capers. Stir in 2 tbsp chopped parsley and season with 1/4 tsp salt and 1/4 tsp freshly ground pepper. Taste and adjust — add the optional 1 tbsp butter for extra silkiness. Keep sauce warm but do not boil.

Finish sauce

If desired, return the cooked fillets to the skillet for 30–60 seconds, spooning sauce over them to rewarm and coat before plating.

Return fish to pan (optional)

Bring 4 cups water to a rolling boil in a pot with 1 tsp kosher salt. Add 8 oz angel hair and cook according to package directions (typically 3–4 minutes) until al dente. Reserve 1/4 cup of pasta cooking water, then drain pasta.

Cook pasta

Return drained pasta to the pot or a warm bowl. Add 1 tsp olive oil and up to 1/4 cup reserved pasta water and toss to coat and loosen. If desired, add a tablespoon of the finished butter sauce and 1 tbsp chopped parsley to tie the pasta flavor to the fish.

Toss pasta

Bring about 1 inch of water to a simmer in a saucepan fitted with a steamer basket (or use a bamboo steamer or microwave-safe bowl). Add broccoli, carrots and snap peas, cover and steam 4–6 minutes until bright and just tender-crisp. Timing: carrots may take slightly longer; check and remove vegetables as they reach desired tenderness so they all finish similarly.

Steam vegetables

Transfer steamed vegetables to a bowl, season with 1/4 tsp salt and a pinch (1/8 tsp) fresh black pepper, and toss with 1 tsp olive oil or a small pat of butter if desired.

Season vegetables

Divide angel hair pasta evenly among 4 plates as a base. Place a cooked fish fillet on top of each pasta nest (or alongside). Spoon the warm lemon-caper butter sauce generously over each fillet and a little onto the pasta. Arrange steamed vegetables on the side.

Garnish each plate with 1 lemon wedge and a sprinkle of additional chopped parsley. Serve immediately.