ON THE FARM Served with a garden salad. Add a crab cake to any entree. Lowcountry- 8 Jumbo Lump- 10 Ribeye Red wine demi glace, horseradish mashed potatoes, wilted spinach. 12 ounce - 22 • 14 ounce - 28 Filet Mignon 8 ounce filet, tarragon cream, horseradish mashed potatoes, bacon wrapped asparagus - 28 New York Strip Port wine reduction, roasted garlic mashed potatoes, wilted spinach. 12 ounce - 22 • 14 ounce - 28 Crispy Duck Semi-boned duck half, red curry sauce, coconut rice, sautéed vegetables - 23 Southern Stuffed Chicken Breast Cornbread-stuffed, served over collard greens, country ham sauce - 18 Duck & Grits Shredded duck breast, creamy grits, gravy & cracklings, wilted spinach - 18 Baby Back Ribs Bourbon sauce, horseradish mashed potatoes, southern green beans. Full Rack - 18 • Half Rack - 12 Add Jerk Chicken Breast - 6 OFF THE BOAT All platters are served flash fried with housemade slaw and French fries. Oysters Salty and plump - 20 Scallops Deep sea scallops - 22 Shrimp Large, tail-on - 20 Flounder Flounder fillets - 18 Lands End Platter Oysters, scallops, shrimp and flounder - 26 Fresh Whole Flounder Scored, seasoned, peach chutney jus 14/16 ounce - 20 OFF THE BOAT CLASSICS Served with garden salad and Artisan bread. Shrimp & Grits Large shrimp, crumbled sausage, seafood cream- 18 Shrimp Creole Large shrimp, spicy creole, white rice - 18 Salmon & Grits Croquettes with a dill cream sauce - 18 Jumbo Lump Crab Cakes Roasted red pepper remoulade, wilted spinach - 22 Grilled Salmon Orange rosemary-marinated, over wilted spinach - 18 Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Gratuity of 18% may be added to parties of 8 or more.
Lands End Menu 2 2012
Mar 08, 2016
Lands End Platter New York Strip Filet Mignon Scallops Salmon & Grits Shrimp & Grits Duck & Grits Large shrimp, crumbled sausage, seafood cream- 18 Roasted red pepper remoulade, wilted spinach - 22 Bourbon sauce, horseradish mashed potatoes, southern green beans. Full Rack - 18 • Half Rack - 12 Add Jerk Chicken Breast - 6 Scored, seasoned, peach chutney jus 14/16 ounce - 20 8 ounce filet, tarragon cream, horseradish mashed potatoes, bacon wrapped asparagus - 28
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ON THE FARM Served with a garden salad.
Add a crab cake to any entree. Lowcountry- 8 Jumbo Lump- 10
Ribeye Red wine demi glace, horseradish mashed potatoes, wilted spinach. 12 ounce - 22 • 14 ounce - 28
Filet Mignon 8 ounce filet, tarragon cream, horseradish mashed potatoes, bacon wrapped asparagus - 28
New York Strip Port wine reduction, roasted garlic mashed potatoes, wilted spinach. 12 ounce - 22 • 14 ounce - 28
Crispy Duck Semi-boned duck half, red curry sauce, coconut rice, sautéed vegetables - 23
Southern Stuffed Chicken Breast Cornbread-stuffed, served over collard greens, country ham sauce - 18
Duck & Grits Shredded duck breast, creamy grits, gravy & cracklings, wilted spinach - 18
Baby Back Ribs Bourbon sauce, horseradish mashed potatoes, southern green beans. Full Rack - 18 • Half Rack - 12 Add Jerk Chicken Breast - 6
OFF THE BOAT All platters are served flash fried with housemade slaw and French fries.
Oysters Salty and plump - 20
Scallops Deep sea scallops - 22
Shrimp Large, tail-on - 20
Flounder Flounder fillets - 18
Lands End Platter Oysters, scallops, shrimp and flounder - 26
Fresh Whole Flounder Scored, seasoned, peach chutney jus 14/16 ounce - 20
OFF THE BOAT CLASSICS Served with garden salad and Artisan bread.
Shrimp & Grits Large shrimp, crumbled sausage, seafood cream- 18
Shrimp Creole Large shrimp, spicy creole, white rice - 18
Salmon & Grits Croquettes with a dill cream sauce - 18
Jumbo Lump Crab Cakes Roasted red pepper remoulade, wilted spinach - 22
Grilled Salmon Orange rosemary-marinated, over wilted spinach - 18
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Gratuity of 18% may be added to parties of 8 or more.
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