Anthony Wayne’s Dinner Menu

 

Appetizers

Ahi Tuna        7.50

Sashimi grade Ahi tuna medallions crusted with toasted sesame seeds and served with toasted sesame and ginger glace. (GF)

 Smoked Duck            6.95

Medallions of house-smoked duck breast, blackberry and balsamic gastrique, whole grain mustard aioli and toast points (GF)

 Hummus and Fried Naan    4.95

House-made hummus served with fried naan bread and tomato bruschetta.

Bacon & Blue Mussels      7.95

Sautéed bacon, shallots, garlic, and blue cheese in a Cognac and mustard cream sauce tossed with Blue Point mussels. (GF)

Crab Cake       6.95

Domestic Lump crab, drawn butter and sourdough bread crumbs, pan sautéed and dressed with lemon aioli.

Quinoa & Roasted Corn Cakes       5.50

Sweet roasted corn and delicate quinoa formed with fresh herbs, lightly pan-fried and served with a red pepper aioli.

 Shrimp Cocktail        6.00

6 succulent Gulf shrimp, steamed and chilled, served with house-made cocktail sauce. (GF)

 Smoked Salmon       6.50

Fresh salmon, smoked in-house, served with chive cream cheese and toast points.

 

Salads & Soups

Strawberry & Goat Cheese Salad    5.95/10.95

Fresh spinach greens, shaved red onion, and sliced fresh strawberries tossed in strawberry vinaigrette and topped with a goat cheese crouton.

Blue Cheese, Bacon & Apple Salad   5.95/10.95

Mixed greens, bacon, fresh crisp apples and blue cheese crumbles topped with blush wine vinaigrette. (GF)

 House Caesar    5.95/10.95

  Fresh romaine lettuce, homemade croutons, shaved parmesan cheese and our own Caesar dressing.

Lobster Bisque          4.95/cup

  Luxurious and creamy lobster bisque topped with a dash of sherry.   (GF)

 

Entrées

Trout Meuniére Amandine    18.50

Sunburst Trout pan sautéed in brown meuniére butter, topped with toasted almonds, butter, and parsley, white wine and lemon juice, served with brown rice and sautéed spinach.

€ Echelon Chardonnay

Smoked Pork Tenderloin           18.50

Berkshire “Heritage” pork tenderloin, lightly smoked then oven roasted, topped with chimichurri sauce and served with roasted corn and sweet potato salad.

€ Echelon Pinot Noir

Gouda Chicken      18.95

Smoked Gouda cheese and bacon stuffed chicken breast served with mashed potatoes, sautéed asparagus and mushroom cream sauce.

€ Echelon Chardonnay

Coffee & Cocoa Dusted Duck Breast     19.95

Roasted coffee and Ghirardelli cocoa dusted duck breast served with diced beets, butternut squash, fresh tasso collard greens and finished with cabernet buerre rouge.  (GF)

€ Echelon Pinot Noir

Pan Seared Halibut      21.95

Fresh Alaskan Halibut, pan seared golden brown, with a macadamia nut and coconut crust,m served with cherry tomato quinoa risotto and grilled asparagus.

€ Echelon Chardonnay

Pork Saltimbocca    17.95

Pork loin cutlets pounded thin and stuffed with fresh sage and prosciutto, pan fried and topped with a pan sauce of whole wheat gnocchi, sweet potato, butter, garlic, shallots, parsley and white wine, Served with steamed broccoli.

€ Echelon Pinot Noir

Blackened Salmon     18.50

Fresh salmon filet, blackened and grilled, served with grilled zucchini flanks and brown rice with rosemary butter.

€ Echelon Pinot Noir

Bison Short Rib

Fresh 100% American Bison short rib, braised tender and succulent and served with creamy mushroom quinoa risotto and tasso collard greens. (GF)

€ Echelon Cabernet Sauvignon

Chicken Milanese

Chicken breast, pounded thin, dipped in egg, dredged in a parmesan-flour and lightly fried in butter. Served with marsala mushroom cream sauce, blistered cherry tomatoes and steamed broccoli.

€ Echelon Chardonnay

Cypress Shrimp

Fried shrimp tossed with flanks of grilled yellow squash, zucchini, sweet onion petals, cherry tomatoes, kalamata olives, feta cheese, fresh rosemary and house made Greek dressing.

€ Echelon Chardonnay

“Signature” Grit Cake Entrées

Shrimp & Grits       12.95

Charleston grit cakes, sautéed shrimp and tasso topped with a tomato bruschetta & brandy lobster cream sauce. (GF)

 Maple Portobello Stack      10.95

Grilled marinated Portobello mushroom cap with melted smoked gouda cheese topped with grilled heirloom tomato slice, spinach, red onion and maple balsamic reduction. (GF)

 (2) Lump Crab Cakes     13.95

Pan sautéed in drawn butter with sautéed spinach and dressed with lemon aioli. (GF)

€ = Suggested wine pairing by our Sommelier Marshall Kirksey

*We only serve fresh, seasonal, and sustainable seafood caught in watersoff the U.S coast.*

 (GF) – Designates Gluten Free

Parties of 6 or more – 20% gratuity

will be added to your check