Savannah Restaurant Week 2014 Menu’s and Restaurants

Posted on January 25, 2014 by


Event Details

This event finished on 02 February 2014


JANUARY 24-FEBRUARY 2:

Savannah Restaurant Week! This 10-Day celebration of Savannah’s restaurant scene pays homage to the culinary heritage that makes our city unique — and is held in tribute to the restaurants that are becoming such a vital part of Savannah’s tradition of hospitality! Each of the 25 participating upscale restaurant will offer a spectacular 3-course, prix fixe dinner menu for only $30 per person (not including tax and gratuity). Some offer lunch specials as well. Check below for a list of all participating restaurants followed by the menu’s for this 2014 Savannah restaurant week…

Savannah Restaurant Week 2014 Menu’s and Restaurants

List of Participating Restaurants:

45 BISTRO

17Hundred90

22 Square

700 Drayton

a.Lure

Alligator Soul

Aqua Star

B. Tillman

Belfords

Boar’s Head

Brasserie 529

Chart House

Driftaway Café

Garibaldi’s

Leoci’s Trattoria

River House

Vic’s on the River

Rocks on the River

Ruth Chris Steakhouse

Shrimp Factory

Lady and Son’s

Melting Pot

Olde Pink House

Tondee’s Tavern

Tubby’s Tank House

 

45 BISTRO

 

MENU

Starters

Escargot sauteed in herbed white wine butter with sun-dried tomatoes, slow roasted garlic cloves and grilled asiago ciabatta

Beef carpaccio with Dijon mustard aioli, shaved parmesan cheese, spinach chiffonade and crispy capers*

Smoked gouda mac and cheese with beef brisket

Sesame encrusted seared ahi tuna with angel hair Asian pasta salad, wasabi aioli and fried wonton *

Boston red leaf lettuce with diced tomatoes, fried shoestring potatoes, basil vinaigrette and your choice of Maytag bleu cheese or herbed chevre

Grilled hearts of romaine, garlic croutons, shaved parmesan and Caesar dressing
 
Entrees

Petite Black angus filet mignon, seared au poivre, with gorgonzola gratineed pomme frites, fresh arugula and tarragon, roasted garlic aioli * 

Brick oven roasted free range chicken breast with creamy wild mushroom risotto, fresh vegetables and Marsala jus 

Pan Seared Wild Atlantic Salmon crusted with sun-dried tomato pesto, herbed bread crumbs and parmeggiano-reggiano cheese, over orzo pasta, wilted spinach, garlic beurre blanc *

Pork ossobucco with mashed sweet potatoes, brussel sprouts, cipolini onions, lardons and natural jus 

Desserts

Creme Brulee

Chocolate brownie with Vanilla Ice Cream and fresh berries 

Full portions of entrees are available for an additional $10.00

 * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

– Chatham County Health Department

 

 

17Hundred90

 

MENU

Starters

17Hundred90 Signature Salad – Mixed baby greens with cherry tomato, cucumber, red onion, golden raisins, crumbled blue cheese and crushed walnuts finished with raspberry vinaigrette. ~ Gluten-Free

Escargot – Lightly sautéed helix snails with tomatoes, mushrooms and garlic in a white wine buttersauce over a delicate puff pastry

Savannah Style Caprese – Fried green tomatoes topped with pepper jack cheese and fresh basil finished withbalsamic vinaigrette reduction

Poached Salmon Crostini – Poached salmon topped with a pepper dew cream cheese served on a garlic and olive oil crostini 

Entrees

Wild Mushroom Fricassse – Wild mushroom and seasonal vegetable fricassee served over a polenta cake that is both gluten-free and vegan friendly

Herb Encrusted Red Trout – Our Carolina red trout encrusted with herbs seared in a lemon and garlic infused olive oil and served with crab risotto and haricot vert

Sage Rubbed Pork Tenderloin – Sage rubbed pork tenderloin finished with a blue cheese port sauce and served with Riesling poached pears

Chateaubriand Rouge – Chef carved slices of filet mignon topped with sautéed mushrooms in a port wine reduction served with horseradish mashed potatoes and seasoned vegetables

Desserts

Chocolate Bomb – Flourless chocolate torte served cool and drizzled with chocolate and raspberry sauce. *without the sauce ~ Gluten-Free

Bourbon Bread Pudding – Warm bread pudding finished with bourbon glaze

Pecan Pie – Our baker’s special finished with bourbon glaze and fresh whipped cream

 

 

22 Square

Menu

First 

Warm Carrot Bisque, Garlic Shrimp, Fried Spinach

Walker Farm Radish Salad, Honey Glazed Hunter Cattle Pork Belly 

Local Vegetables, Pickled and Fresh, Hummus, Deviled Egg

Housemade Sausage, Sweet Grass Dairy Cheese, Mustard, Crackers

Second

Pan Seared Mahi, Saffron and Sweet Pea Risotto, Citrus Buerre Blanc

Crisp Breast of Chicken, Roasted Vegetables, Sweet Onion and Bourbon Jus

Housemade Pasta and Vegetable Noodles, Carrot Puree, Toasted Almonds

Roasted Beef Tenderloin. Smoked Gouda Mac & Cheese, Roasted Tomato Demi

Third

Chocolate Cake, Pecan Caramel Sauce, Espresso Whipped Cream

Sweet Potato Ice Cream, Chocolate Dipped Graham Crackers, Torched Marshmallows

Lavender Crème Brulee, Lemon Shortbread, Blackberries

Orchard Crisp, Sugar Cookie Crumble, Vanilla Ice Cream

 

 

700 Drayton

 

MENU

Starters

Choice of:

BUTTERNUT SQUASH SOUP – walnut creme fraiche

BEET SALAD – roasted beets with walnut pesto, chevre & arugula

FRISEE & LOLLO ROSSO SALAD – blood orange, mandarin, fennel, walnuts & pomegranate vinaigrette 

Entrees

Choice of:

BLEU CHEESE FILET – balsamic onions, blue cheese grits, asparagus & red wine glace

DAY BOAT DIVER SCALLOPS – cavatappi pasta, yellow curry, roasted peppers, & ginger spiced cashews

PLUM GLAZED SCOTTISH SALMON – cashew sticky rice, spinach & a plum ponzu sauce

Desserts

Choice of:

FUDGE CARAMEL PECAN CAKE – roasted banana crème anglaise

FLAMBEED BLACKBERRIES – vanilla ice cream, chantilly and egg-liqueur

CHOCOLATE GANACHE CAKE “OSLO” – raspberry ice cream, chocolate shell and fresh berries

Wine pairings for each course available upon request.

 

 

a.Lure

 

MENU

First course:

Cup of Tomato Bisque

Or

Strawberry Salad-peppered strawberries, goat cheese, strawberry balsamic vinaigrette 

Entrees:

Shrimp & Grits-smoked bacon cream sauce

Or

Roasted Chicken Breast-rosemary pan jus

Or

Filet of Beef Medallions-smashed fingerling potatoes, asparagus, red wine Demi glaze.

Dessert:

White Chocolate & Baileys Irish. Cream Cheesecake

Or

Trio of house made sorbet

 

 

Alligator Soul

 

MENU

FIRST COURSE

OYSTERS A LA SOUL – Local Oysters on the Half Shell Stuffed with a Blend of Savannah River Farms Bacon, Louisiana Crawfish, Trinity Mire Poix, and Scallions in a Creamy Hilbo Spiced Roux Sauce Topped with Parmesan Bread Crumbs and Baked to Perfection Served with Fresh Lemon Wedges and Alligator Soul’s Creole Belle Habanero Hot Sauce

CHEF INSPIRED CHARCUTERIE – Assorted House-cured Meats Inspired by Chef. Ask your Server about Tonight’s Selection

ALLIGATOR SOUL SALAD – Organic Baby Mixed Greens ~ Dried Cranberries ~ Mandarin Oranges Mint Herbed Goat Cheese ~ House Candied Pecans Hot Toddy Cream Dressing ~ Parmesan Grit Croutons

SECOND COURSE

BUFFALO NEW YORK STRIP – Grilled Grass-fed Buffalo Striploin ~ Braised Organic Kale Gratin of Rutabaga, Celery Root, Sweet Potato, and Gruyere ~ Chateaubriand Sauce

CLAM AND MUSSEL CHOWDER – Local Clams and Prince Edward Island Mussels ~ Carolina Gold Rice Carrots, Celery, Leeks, and Tomatoes in a Red Curry Lemongrass Coconut Milk Broth

BRAISED FREE-RANGE RABBIT – Rabbit Braised in White Wine, Orange, and Sage ~ Sauteed Haricots Vert and Red Peppers Buttery Puff Pastry ~ Creamy White Wine Sage Sauce

THIRD COURSE

BERGAMOT BLACK TEA CHEESECAKE – Bergamot Orange and Smoky Black Tea Cheesecake with Cranberry Compote

CHOCOLATIER’S CHOICE – Allow our Pastry Chef to Ease your Chocolate Cravings with a Decadent House-made Chocolate Dessert

BANANA BEIGNET – Beignet Battered and Fried Bananas ~ Vanilla Bean Ice Cream ~ Candied Pecans ~ Caramel Sauce

VEGAN AND VEGETARIAN OPTIONS AVAILABLE FOR ALL THREE COURSES

PLEASE ASK YOUR SERVER FOR TONIGHT’S SELECTIONS

 

 

Aqua Star

 

MENU

APPETIZER

(Choose one)

CRISP CALAMARI – Arugula, Kalamata, Aged Barrel Feta, Tomatoes, Parmesan, Harrissa Aioli

Or

PAN FLASHED BLUE CRAB CAKE – Wilted Spinach, Blood Orange Mustard Emulsion 

Our Sommeliers Recommendation –  Nobilo, Sauvignon Blanc, New Zealand $7.50 glass

SIGNATURE ENTREES

(Choose one)

PAN SEARED PETIT FILET MIGNON – Sauteed Fingerling Potatoes with  Artichoke, Nueske Bacon, Grape Tomatoes, Fresh Thyme

Or

PECAN CRUSTED NORTH CAROLINA TROUT FILLET – Grape Beurre Blanc Parmesan Risotto, Tender Roasted Vegetables

Or

Upgrade to Our Signature Seafood Pot Pie for an additional $8.00

Our Sommeliers Recommendation – Canyon Road Cabernet Sauvignon, United States $7.50/glass

SWEET REMEMBRANCES   

(Choose one)

VANILLA CREME BRULEE

Or 

APPLE & BERRY COBBLER Ice Cream 

Our Sommeliers Recommendation – Grahams, Six Grape Port, Portugal $7.00/glass

 

 

B. Tillman

 

Menu

 

1st Course

Black Truffle Risotto with Crab Crema and Crispy Shallots 

OR 

Chicken Thigh Roulade with Benton’s Country Ham, Thomasville Tomme  and Saffron Slaw

2nd Course

Crispy Skate Wing with Braised Napa Cabbage, Forbidden Rice, Lobster Salsa and Sherry Emulsion 

OR 

Braised Pork Shoulder with Carrot Puree, Chipolini Onions and  Soy-Seared Kale

3rd Course

Savannah Madeira Poached Plums with Sweet Grit Cakes, Vanilla Ice Cream and Creme Anglaise 

OR 

Apple Bread Pudding with Spiced Sugar Cookie Crumble and Cider Caramel

 

 

Belfords

 

MENU

APPETIZER

(CHOICE OF ONE)

BUTTERNUT SQUASH BISQUE

WINTER TURNOVER – TURNOVER OF BACON, GREENS, BLUE CHEESE, DRIED CRANBERRIES, YELLOW TOMATO RAGU

ROASTED CARROT & KALE SALAD – BABY KALE, MIXED GREENS, RADISH, GRAPEFRUIT, ROASTED CARROTS, PUMPERNICKEL CROUTONS, POMEGRANATE VINAIGRETTE

ENTREE 

(CHOICE OF ONE)

CONFIT OF DUCK WITH MUSHROOM RAVIOLI – MUSHROOM RAVIOLI, CONFIT OF DUCK, ARTICHOKES, SUNDRIED TOMATOES, SMOKED GOUDA CREAM SAUCE

CABERNET BRAISED SHORT RIBS – BRAISED SHORT RIB, CABERNET DEMI, WHIPPED POTATOES, BRUSSEL SPROUTS

SALMON “OSSO BUCO” – SALMON WRAPPED SCALLOP, RISOTTO, CHIMICHURRI SAUCE, ASPARAGUS

DESSERT 

(CHOICE OF ONE) 

COCA-COLA CHOCOLATE CAKE

PEAR AND CARAMEL CRISP

 

 

Boar’s Head

 

MENU

FIRST COURSE

Bacon Wrapped Barbecued Georgia Shrimp with Peach Barbecue Sauce. Jicama Coleslaw.

Field Greens with House Made Pickled Beets, Grilled Red Onions, Toasted Pecans, Port Wine Vinaigrette, and Goat Cheese Crostini.

Sapelo Island Little Neck Clams with Savannah River Farms Chorizo Sausage in an Herb, Butter Broth over Linguini.

SECOND COURSE

Grilled Pork Tenderloin with Coca Cola, Bourbon Glaze. Sweet Potato Mash. Braised Sanctuary Farm Greens.

Georgia Shrimp & Grits with Andouille Sausage and Sweet Red Peppers in a Cajun Spice Butter. Creamy Cheddar Cheese Grits.

Springer Mountain Farms Chicken Breast with a Marsala Wild Mushroom Sauce on Gorgonzola Polenta. Broccoli Rabe.

THIRD COURSE

PECAN BOURBON TART – With Vanilla Bean Ice Cream.  Salted Caramel Sauce.

VALRHONA CHOCOLATE MOUSSE TRIFLE – Chocolate Cake Layered with Rich Chocolate Grand Marnier Mousse & Raspberry Sauce.

 

Brasserie 529

 

MENU

1st Course

mixed greens simple salad

2nd Course

quail and sausage pot-pie

3rd Course

chocolate mousse  

 

 

Chart House

 

MENU

Starter 

(Please choose one) 

Caesar Salad – crisp romaine, shaved Parmesan, croutons & our own Caesar dressing 

She Crab Soup – rich & creamy with sherry 

Fried Green Tomatoes – with warm shrimp salsa, Jack cheese & cayenne buttermilk ranch 

Entrée 

(Please choose one) 

Bourbon Glazed Pork Loin – served with local South Carolina smoked bacon collard greens & red rice 

Baked Redfish – with andouille gratin topped with andouille sausage, sherry & chipotle Cheddar gratin with red rice 

Parmesan Snapper – served with coconut ginger rice & lemon shallot butter 

Shrimp & Fritters – blackened shrimp served with bacon garlic grits & Pontchartrain sauce, zucchini & corn fritters on bed of tomato jam 

Sweet Finale 

(Please choose one) 

Mud Pie 

Carolina Rice Bread Pudding 

Price does not include tax or gratuity. Beverages not included. 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 

 

 

Driftaway Café

 

Try our Signature Sandfly Sangria! – Merlot and Cabernet Sauvignon Infused with Fresh Lemon and Lime Cranberry Juice, and Spiked with a Kick of Citrus Liquor 7~

Appetizers

A Bowl of our Famous Craw Stew – Nice and Warm! Full of Sweet Lumps of Crab Held together in Sherry Cream

Firecracker Tuna Tartare – Our Signature Appetizer, Ahi Tuna Tartare Tossed in our Famous Firecracker Sauce Served over Crisp Wonton Chips! Topped with Pickled Ginger

Entrees

Root Beer Braised Beef ShortRib – Certified Angus Beef Boneless ShortRIb Patiently Cooked low N’ Slow for Hours

In Barq’s Root Beer and Hearty Aromatic Vegetables. Set atop Three Cheese Grits Sautéed baby Spinach, Natural Jus, Fresh Shaved Parmesan & Garden Herbs 

Red Snapper Fish N’ Grits – Fresh Florida Red Snapper Filet Dusted with Potato Flakes and Garden Herbs Cast Iron Grilled to Golden Perfection! Placed on a Grilled Three Cheese Grit Cake Draped with Cajun Crawfish Etouffee Sauce and Fresh Diced Scallions 

Shrimp Scampi Provencal – Ten Plump Shrimp Cast Iron Grilled to Perfection! Set atop a Bed of Paparadelle  Pasta

Simmered in Provencal Pan Sauce with Fresh Roma Tomatoes, Chopped Garlic Chablis Wine, and French Green Beans. Finished with Sun-Dried Tomato Bruschetta Fresh Shaved Pecorino Romano, and Roasted Georgia Pecan Pesto

Balsamic  Marinated Beef Tenderloin “Oscar” – 6oz Certified Angus Tenderloin Marinated with Fresh Ginger, garlic, & Teriyaki Cast Iron Roasted to perfection! Drizzled with Strawberry Balsamic Glaze Topped with Potato Flake, Herb, and Cornmeal Dusted SoftShell Crab With Warm Roasted Garlic Parmesan Potatoes, & Buttery French Green Beans 

Dessert

Maple Brown Sugar Creme Brulee – A Tradition French Vanilla Custard topped with a Layer of Cane Sugar Torched for a crisp Crust! Garnished with Mint & Fresh Berries 

 

 

Garibaldi’s

 

MENU

inizio

Zuppa Del Giorno – Soup

Ostriche Al Forno  “Rockefeller” – Oysters

Insalata Invernale – Salad

entrata

Anacardio Tilapia – Cashew Encrusted

Gamberetti Salsiccia Penne – Andouille Shrimp 

Spalla Di Manzo – Beef Shoulder

Pollo Al Curry Thai – Curried Chicken

rifinitura

Cheesecake Al Cioccolato – Chocolate Cheesecake

Budino Di Pane – Bread Pudding

Spumoni – Layered Ice Cream

 

 

Leoci’s

 

MENU

PRIMO

Your Choice of One of the following 

CRAB CAKE & ARUGULA SALAD – HOUSE-MADE CRAB CAKE SERVED OVER ARUGULA SALAD WITH SHAVED GRANNY SMITH APPLES AND RADISHS, DRIZZLED WITH A HOUSE MUSTARD AIOLI

FARMER’S SALAD – MIXED FARMERS GREENS WITH SHAVED CARROTS, SLICED RADISHES AND A FARM FRESH HARD BOILED EGG, TOSSED IN A LEOCI’S RASPBERRY JALAPEÑO VINAIGRETTE

SECONDO

Your Choice of One of the following 

VEAL MARSALA – LE QUEBECOISE VEAL CUTLET TOSSED IN A LIGHT MARSALA WINE BUTTER SAUCE, ACCOMPANIED WITH CHEF’S CHOICE OF SEASONAL VEGETABLES AND MASH POTATOES

SPAGHETTI AL CARTOCCIO – HOUSE-MADE SPAGHETTI IN A LIGHT TOMATO SAUCE ACCOMPANIED WITH TROUT, SAVANNAH CLAMS AND P.E.I MUSSELS, TOSSED TOGETHER AND WRAPPED IN PARCHMENT PAPER, FINISHED IN BRICK OVEN

FILET & MUSHROOM FETTUCCINE – HOUSE-MADE FETTUCCINI TOSSED WITH GRILLED FILET MIGNON TIPS AND FOREST MUSHROOMS IN A SWISS DAIRY CREAM AND GARLIC SAUCE

LEOCI’S CLASSIC LASAGNA – LAYERED HANDMADE PASTA WITH A FRESH TOMATO MEAT SAUCE AND RICOTTA BÉCHAMEL, TOPPED WITH PARMIGIANO-REGGIANO AND MOZZARELLA

DOLCE

Your Choice of One of the following  

TIRAMISU – THE MOST HEAVENLY COFFEE-FLAVORED ITALIAN DESSERT, LADYFINGERS DIPPED IN COFFEE, LAYERED WITH A HOUSE-MADE WHIPPED CREAM, SPRINKLED WITH COCOA

CARAMEL PANNA COTTA – A RICH VELVETY CREAM TOPPED WITH A HOUSE-MADE CARMEL SAUCE, ACCOMPANIED WITH SEASONAL FRUIT

 

 

River House

 

LUNCH MENU $15

(Choose one)

*Fried Oysters with creamed spinach and tomato vinaigrette

*Homemade French onion soup

(Choose one)

*Fish Tacos

*Blackened mahi sliders with sweet potato fries

*Black and blue NY Strip salad

DINNER MENU $30

(Choose one)

*Regency salad or iceberg wedge

*Spicy oyster shooters

*Homemade French onion soup

(Choose one)

*Shrimp and scallop scampi: white wine, garlic butter, fresh basil, parmesan, sundried tomatoes

*10oz Black n Blue NY strip, au gratin potatoes.

*Potato encrusted flounder, fresh steamed asparagus, and roasted pine nut pesto.

Dessert

Dessert Sampler-Pecan Pie, Praline Cheesecake and Peach Cobbler

 

 

Vic’s on the River

 

Restaurant Week Winter 2014 Lunch Menu

$ 10.00 per person (+ tax)

Choice of Soup or Salad

Charred Pepper and Brie Soup – Olive Oil

Chopped Salad – Romaine, radicchio, cherries, walnuts, parmesan and a candied garlic vinaigrette 

Choice of Entree

Pan Fried Pork Tenderloin – Freemans Mill Grits, haricot- verts, house made tasso gravy

Chicken and Mushroom Strudel – Arugula Salad, toasted garlic and herb aioli

Beer Battered Fish and Chips – Hand cut fries and tartar Sauce 

 
Restaurant Week Winter 2014 Dinner Menu

$ 30.00 per person (+ tax) includes glass of Vic’s on the River Wine, Lodi CA

Choice of Chardonnay, Pinot Grigio, Cabernet, or Pinot Noir (no substitutions) 

Choice of Appetizer

Charred Pepper and Brie Soup – Olive oil

Chopped Salad – Romaine, radicchio, cherries, walnuts, parmesan, candied garlic vinaigrette 

Chicken and Mushroom Strudel – Arugula Salad, toasted garlic and herb aioli

Choice of Entree

Pan-Fried Pork Shoulder – White bean ragout

Horseradish Crusted Salmon – Verlasso Salmon, roasted fingerling potatoes and Brussel sprouts, preserved lemon vinaigrette

Southern Tournedos Rossini – Petit filet mignon medallions, seared chicken livers, crouton, truffle-Maderia demi glace, roasted carrots, potato puree 

Choice of Dessert

Marscapone Cheescake Mascerated berries

Cherry-Vanilla Bread Pudding Crème anglaise

* The consumption of raw or undercooked meats or fish, that may contain harmful bacteria, may cause serious illness or death. ** Checks cannot be split more than 6 ways per table

 

 

Rocks on the River

 

MENU

First Course

CHICKEN & WAFFLE SLIDERS – Buttermilk chicken, boursin cheese, pink peppercorn & strawberry maple sauce

JUMBO LUMP CRAB CAKE – Rocks remoulade sauce, arugula, grilled lemon

FRIED GREEN TOMATOES – Fresh tomatoes, chive oil, goat cheese, jalapeno buttermilk dressing

ROCKS HOUSE SALAD – Mixed greens, goat cheese, tomatoes, cucumbers, croutons, balsamic vinaigrette

MAINE LOBSTER MAC & CHEESE

ROASTED RED AND GOLDEN BEET SALAD – Arugula, candied pecan, red onion, goat cheese, honey-lemon vinaigrette

Entree Course

SPATZLI & CHICKEN – Sauteed dumplings with roasted wild mushrooms, pulled chicken, & parmesan

PAN ROASTED PORK TENDERLOIN – Southern cooked greens, roasted potatoes, five pepper bordelaise 

CALZONE – Ham, bacon, andouille sausage and pepperoni

GRILLED SALMON – Creamy risotto, roasted broccolini and Thai-chili beurre blanc

SHRIMP & GRITS – Shrimp, Logan turnpike cheese grits, andouille sausage, Dijon tomato cream

Dessert Course

PEACH COBBLER

CHOCOLATE LAVA CAKE

MASCARPONE CHEESECAKE

 

 

Ruth Chris Steakhouse

 

Menu

 

Starters Selections

Savory Mushroom Soup – A medley of white mushrooms, vegetable stock, cream and balsamic vinegar

Steak House Salad – Iceberg, arugula and baby lettuces with cherry tomatoes, garlic croutons and red onions

Lettuce Wedge Salad – A crisp wedge of iceberg lettuce on field greens with bacon and Bleu Cheese crumbles plus your choice of dressing

Bay Street Feast Entrée Selections

Stuffed Chicken Breast – Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter

Salmon – Simply seasoned with salt and pepper and broiled to perfection, placed on sautéed spinach 

Filet of Ribeye with Crispy Onions – 7oz filet from the heart of a Ribeye, combining a delicious balance of tenderness and marbled flavor. Topped with crispy onions and served sizzling (Onions are omitted if an entrée compliment is ordered)

Filet of Tenderloin with Crispy Onions – 6oz of the most tender cut of corn-fed Midwestern beef topped with crispy onions and served sizzling (Onions are omitted if an entrée compliment is ordered)

Oglethorpe’s Feast Entrée Optional Upgrades

Crab Cakes (Add $10) – Three jumbo lump blue crab cakes served sizzling with lemon butter and topped with diced peppers 

Filet Tournedos & Shrimp (Add $12) – 2 4oz medallions of the most tender cut of corn-fed Midwestern beef.  Each topped with a pinwheel of 3 blackened shrimp

Filet Mignon (Add $15) – 11oz of the most tender cut of corn-fed Midwestern beef broiled to perfection and served sizzling

NY Strip (Add $15) – This 16oz USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye

Entrée Compliments

Oscar Style – Crab cake, asparagus and béarnaise sauce – 10

Shrimp – 3 large blackened shrimp – 5

Creole Crab – Jumbo lump crab sautéed in Creole BBQ Butter – 10

Bleu Cheese Crust – Blue cheese, roasted garlic, bread crumbs – 4

Side Selections (Choose One)

Sautéed Mushrooms, Cream of Sweet Corn, Garlic Mashed Potatoes or Creamed Spinach

 

Dessert Offering

A mini version of our creamy homemade cheesecake with chocolate bark

Featured Wine Pairings

3 glasses for $15 or $28 per bottle

Dark Horse – Chardonnay

Dark Horse – Meritage

Dark Horse – Cabernet Sauvignon

 

 

Shrimp Factory

 

Menu

 

FIRST COURSE CHOICE OF:

Lump Crabmeat Crab cake with a Honey Dijon Glaze

Southern Fried Green Tomatoes  

Goat Cheese & Caramelized Onion Spring Salad Served  With Fresh Strawberries and Vinaigrette 

SECOND COURSE CHOICE OF:

GRILLED SALMON OSCAR – GRILLED SALMON FILLET TOPPED WITH JUMBO CRAB MEAT AND BERNAISE, SERVED WITH HARICOT VERTES AND ROASTED RED POTATOES

PECAN CRUSTED GROUPER- CRUSHED PECAN ENCRUSTED FILLET OF GROUPER, FLAT-TOPPED GRILLED AND SERVED WITH HERB MASHED POTATES AND STEAMED SPRING VEGETABLES

CHICKEN PICCATA- BONELESS BREASTS OF CHICKEN, TOPPED WITH A LEMON WHITE WINE BUTTER, CAPERS, MUSHROOMS AND FRESH RED ONION. SERVED OVER LINGUINE.

SHRIMP & SCALLOP CAJUN TORTELLINI – SAUTEED TO PERFECTION IN A PARMASAN CREAM SAUCE WITH A HOUSEMADE CAJUN SEASONING. 

 

DESSERT

Raspberry Chocolate Cheesecake, Key Lime Pie or Chocolate Pecan Pie

 

 

Lady and Son’s

 

Lunch – 2 Course Meal for $15

Appetizers

Fried Green Tomatoes

House Salad

Crab Stew Cup

Entrees

Served with your choice of sweet potato chips, jelly roll fries, or cole slaw.

Hook, Line, and Sinker Salmon BLT – Seared Salmon seasoned with Deen Bros. “Hook, Line & Sinker”. Served with lettuce tomatoe and bacon on a hoagie with a side of spicy remoulade. 

BBQ Pulled Chicken Sandwich – Fire braised chicken, pulled and smothered in Paula’s BBQ sauce. 

Southern Cheese steak – Deen Bros. “No Bull” Seasoned shredded sirloin sautéed with onions, mushrooms and peppers, topped with jack cheese and a side of roasted garlic mayonnaise. 

Dinner – 3 Course Meal for $30

Appetizers

Fried Green Tomatoes

Southern Spinach Salad

Crab Stew Cup

Entrees

6 oz. Beef Oscar – Grilled tenderloin topped with blue crab and hollandaise. Served with garlic mashed potatoes and asparagus.

Herb crusted Salmon – With a Lemon Caper cream sauce.  Served with wild rice and wilted spinach and cherry tomatoes

Chicken Pot Pie – Fresh seasoned chicken and vegetables in a rich creamy sauce. Topped with a golden flaky puff pastry.

Desserts

Pecan Pie

Chocolate Crème Brulee

Key Lime Pie

 

 

Melting Pot

 

FIRST COURSE

The Melting Pot House Salad – Crisp romaine and iceberg lettuce, aged cheddar cheese, Roma tomatoes, seasoned croutons and sliced egg with your choice of Peppercorn Ranch Dressing or our sweet and tangy House Dressing

Caesar Salad – Crisp romaine lettuce, shredded Parmesan cheese, crispy croutons and an added touch of Parmesan-encrusted pine nuts, tossed with Caesar dressing.

SECOND COURSE

Land Entree: Memphis BBQ Chicken, Teriyaki Sirloin, Citrus Pork Tenderloin

Sea Entree:  Key-Lime Shrimp, Mahi-mahi, Butternut Squash Ravioli

Add a cold-water lobster tail: $10.95

“Both entrees include seasonal vegetables and signature dipping sauces.”

Cooking style for entree is Court Bouillon – Vegetable broth hand-seasoned with herbs and spices

THIRD COURSE

Mint-Chocolate Cookie – Enjoy the perfect combination of the classic ice cream flavor, mint chocolate chip and our signature Dark chocolate fondue.

Creme Brulee – Our Fondue version of this classic french dessert, featuring white chocolate and caramelized sugar

 

 

Olde Pink House

 

LUNCH

Entrée Choice

Buffalo Shrimp – fried Georgia shrimp, jalapeno bacon slaw, blue cheese drizzle

Pork Belly Sandwich – tomato jam, fried egg, frisee, country white bread, gaufrettes

Dessert Choice

Cranberry Streusel Upside Down Cake – caramel sauce

Cookie Sandwich – double chocolate chip cookie, espresso ganache

DINNER

First Course Choice

Pickled Vegetable Salad – turnips, red and golden beets, fennel, celery, lemon oil, ricotta salata

Baked Potato Soup – cheddar, bacon, green onions

Seafood Curry – mussels, shrimp, julienned poblano, red pepper, Vidalia onion, fried parsnips

Entrée Choice

Bistro Steak – apple cauliflower puree, roasted brussel sprouts, cherry bordelaise

Cornmeal Crusted Rainbow Trout – Jasmine rice, okra and tomato vin blanc, pickled Vidalia onions

Pork Belly Carbonara – fettuccine, caramelized onions, English peas

Dessert Choice

German Chocolate Cake – coconut icing

Red Velvet Cake – cream cheese icing 

Grand Marnier Chocolate Mousse – chocolate covered cherry, shaved dark chocolate

 

Tondee’s Tavern

 Apps

Potato Skins

Firecracker Shrimp

Calamari

Entree’s

Flounder stuffed w/Crab Meat with Savannah Red Rice & House Salad

Full Rack of Award Winning Baby Back Ribs with Savannah Red Rice & House Salad

Chicken Roulade topped with Broccoli & Cheese with Home Style Mashed Potatoes & House Salad

Savannahs finest Shrimp & Grits with a House Salad

Desserts

Cheese Cake

Pecan Pie

Chocolate Cake

Wont go away hungry from here. All regular sized servings offered for Food Week. See you at Tondees.

 

 

Tubby’s Tank House

 

1st Course:

~Spinach Bruschetta~ – Grilled French Bread Points with Spinach & Parmesan Finished with Fresh Garlic & Tomatoes

~Bacon Wrapped Scallops~ – A Tubby’s Favorite! Served with Our Thai Peanut Sauce

~Tubby’s Sesame Tuna~ – Fresh Yellowfin over Sesame Seaweed with Tubby’s Signature Sesame Ginger Reduction

2nd Course:

~Churrasco~ – Flame Grilled Flat Iron Steak topped with Chimichurri served with Brazilian Risotto, Pickled Onions & Warm Flour Tortillas

~Fresh Catch Florentine~ – Local Pan Seared Fresh Catch with a Creamy Florentine Pan Reduction over Stone Ground Grits
~Pasta Gamberetti~ – Wild Caught Prawn Skewers with a Garlic Beurre Blanc atop Fettuccine

3rd Course:

~Tubby’s Key Lime Pie~ – Our tangy recipe will have you coming back for more!!

~Savannah’s Candy Kitchen Pecan Pie~ – A Decadent Savannah Tradition 

~Stan’s Chocolate Cheesecake~ – From the Savannah Candy Kitchen