Dinner Menu- Main Course | Boar's Head Grill and Tavern

Dinner Menu4:30 - 10:30 dailyDownload a PDF Menu

Steaks, Chops & Chicken

Filet Mignon

- 6oz. 24, 10oz. 29

The most tender cut, basted and grilled to perfection.

Ribeye

- 12oz. 23

Well marbled and full of flavor.

Pork Chop

- 12oz. 21

T-Bone Chop with fresh peach chutney and Sweet Potato Mash.

Double Lamb Chops

- 14oz. 33

With pommeray mustard sauce.

Breast of Chicken Picatta

- 19

Boneless breast of chicken sauteed with mushrooms and capers in lemon butter. Served over fettuccine.

Steak and Lobster

- Market Price

6oz. Fillet Served with a steamed Maine lobster and drawn butter

Steak & Barbecued Shrimp

- 34

6oz. Filet served with shrimp wrapped with country bacon & grilled with peach barbecue sauce.

Pastas

Fettuccine Alfredo with Chicken & Prosciutto

- 19

Boneless chicken breast sauteed with prosciutto ham, shallot and garlic. Tossed with fetuccine in a white wine, Parmesan Cream Sauce.

Shrimp and Scallop Primavera

- 21

Shrimp and Scallops sauteed with fresh vegetables. Over angel hair in a pesto, olive oil sauce.

Vegetarian Primavera

- 16

Fresh vegetables over angel hair in a pesto, olive oil sauce.

Side Dishes

Wild Mushrooms

- 7

Sauteed in butter and flamed with brandy.

Creamed Spinach

- 6

Shallots and heavy cream.

Fresh Green Asparagus

- 6

With Hollandaise sauce.

Grilled Vegetables

- 5

Balsamic Vinaigrette

Cheddar Cheese Grits

-5

Seafood, Steaks, Chops, & Chicken served with your choice of Roast Garlic Mashed Potato, Baked Potato, Basmati Rice Medley or Snow Peas.

All steaks and served with your choice of Bernaise Sauce, Our own Boar’s Head Steak Sauce or Gorgonzola Butter.

All entrees served with House baked Sourdough Honey Wheat Bread.

Seafood

Grilled Salmon Filet

- 24

With peach barbecue sauce and cheddar cheese grits.

Low Country Bouillabaisse

- 26

Fish, shrimp, and scallops simmered in a tomato, saffron broth. With Rice pilaf.

Sauteed Grouper Francaise

- Market Price

With lemon, caper butter sauce

Stuffed Shrimp

- 22

Baked with seasoned crabmeat. Served over angel hair pasta with lemon butter and asparagus.

Low Country Shrimp and Grits

- 23

Shrimp and sausage sauteed with sweet red peppers in a Cajun spice butter. Creamy cheddar cheese grits.

Blackened Mahi Mahi

- 24

With remoulade sauce.

Stuffed Grouper

- Market Price

Seasoned crabmeat baked with herbed, lemon butter.

Shrimp Scampi

- 21

Shrimp sauteed in garlic, herb butter

Fried Shrimp

- 21

Shrimp, cornmeal battered, lightly fried. Cajun tartar sauce.

Maine Lobster

- Market Price

Simply steamed with drawn butter and lemon.

Lobster Thermidor

- Market Price

Our version of a classic. Live lobster sauteed with mushrooms and herbs in a brandy, Dijon cream sauce. Hollandaise and Parmesan grantinee.