Appetizers

Shrimp Cocktail

$12

Pan Fried Calamari

$12

Blue Crab Cakes

$12

Beef Carpaccio

$12

Baked Baby Brie

$12

Crabmeat Cocktail

$14

Scottish Smoked Salmon

$12

Duck Spring Rolls

$12

Fried Artichoke Hearts

$10

Pepper Crusted Seared Tuna

$14

Shrimp and Grits

$18

 

Small Plates

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Marlin Grill Burger w/ Fries

$15 (w/ Baked Potato $21)

Fried Grouper Sandwich w/ Fries

$20 (w/ Baked Potato $26)

Fried Lobster Tail

$31

 

Soups & Salads

Crab and Artichoke Chowder

$8

Duck and Andouille Sausage Gumbo

$8

The Wedge Salad

$9

Caesar Salad

Small $6 / Large $12

Sides

Hickory Grilled Asparagus

$12

Oven Baked One Pound Potato

$9

Creamed Spinach

$9

Shoestring Onion Rings

$9

Ricotta & Black Pepper Mashed Potatoes

$9

Burgundy Mushrooms

$9

Hand Cut Fries

$9

Fried Green Tomatoes

$9

Creamed Grits

$9

Tasso Ham, Macaroni and Cheese

$12

 
 

Entrées

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Hickory-Grilled Filet Mignon

10oz. $32 / 6oz. $24 – Apple wood bacon wrapped filet served on top of a red wine demi-glace, shoestring onion rings & béarnaise sauce on side.

14 oz. Bone-in Filet Mignon

$42 – Bone-in short loin cut with ample marbling.

16 oz. New York Strip

$45 – Mid-Western, grain-fed, 28 day dry-aged Certified Angus Beef®

14 oz. Rib Eye

$35 – Mid-Western, grain-fed, dry-aged Certified Angus Beef® topped with caramelized onions and a red wine demi-glace.

Steak Companions:
Fried Lobster Tail – $31  •  Jumbo Lump Crab & Béarnaise Sauce – $14  •  Maytag Blue Cheese – $6

Shrimp and Grits

$30 – Asian twist on a low country classic.

Kiwi Fried Twin Cold Water Lobster Tails

$62 – Served with a kiwi honey mustard sauce and mango chutney

Pan Sautéed Grouper

$32 – Fresh local grouper sautéed with lump crab meat,
shrimp, Bienville sauce topped with lemon butter

Pepper Crusted Seared Tuna

$26 – Sushi grade tuna generously seasoned with fresh ground five
peppercorn blend then served rare to mid-rare

Grilled Mahi-Mahi

$27 – Fresh locally caught Gulf Mahi-Mahi grilled over the hickory-wood and
finished with a champagne, dill, and caper cream sauce

Pork Tenderloin

$20 – Lightly battered, pan sautéed medallions of pork tenderloin
topped with sauce Meunière and finished with toasted pecans

Roasted Duck

$22 – With raspberry & chili peppers served with roasted vegetable julienne

Boneless Chicken Breast

$18 – Pan sautéed medallions of skinless, boneless chicken breast
finished with a caper cream or sauce Meunière