Salads, Starters & Soups

CHOICE OF DRESSING — RANCH, FRENCH, BALSAMIC VINAIGRETTE, POPPY SEED & HONEY MUSTARD

  • Fried Crab Rice

  • SEASALT CALAMARI

    Cornmeal dusting, with cumin-orange marmalade dipping sauce

  • LAMB RACKS

    Garlic rosemary with mint jelly

  • HOUSE SALAD

    Spring mix, tomatoes, red onions, cucumbers, carrots

  • SPINACH SALAD Add 8 oz. Grilled Salmon

    Strawberries, mandarin oranges, pecans, craisins, gorgonzola cheese, and balsamic vinaigratte

  • KALE SALAD

    Strawberries, candied walnuts, gorgonzola cheese, craisins with a Fresh – Poppy Seed dressings

  • BANG BANG SHRIMP

    Tempura shrimp tossed in a Thai dynamite sauce
  • GUMBO

    Crawfish, chicken sausage, creole trinity, filé powder, Jasmine rice

  • SWEET AUBURN SHE CRAB SOUP

    Crab meat, corn, spicy cream sauce

  • CLAM CHOWDER

    Clams, bacon, onions, celery

  • SMOKED TURKEY RIBS

    With a mango glaze

  • SEAFOOD NACHOS

    Shrimp and lobster with onions, red & green peppers in a spicy cheese sauce

Entrees

  • SHRIMP AND GRITS

    Our spin on Shrimp and Grits accompanied with chicken sausage, tomatoes, and low country cream

  • BLACKENED SALMON

    Grilled with garlic herb butter

  • SWEET AUBURN CRAB BOIL

    1lb. of crab legs, fresh corn, beef sausage, herb-roasted potatoes

  • RIBEYE STEAK

    Grilled with our signature Maple Steak Rub

  • FRIED SHRIMP DINNER

    Jumbo battered shrimp with spicy cocktail sauce

  • SWEET AUBURN CRABCAKE

    Jumbo lump crab meat, Old Bay essence, lemon caper remoulade

  • BEEF SHORT RIBS

    Over garlic mashed potatoes

  • SALT AND PEPPER CHICKEN

    Mushroom gravy with garlic mashed potatoes

  • SEAFOOD STEW

    A seafood mixture prepared with red and green peppers in a butter wine stock on a bed of rice

  • SWEET AUBURN SEAFOOD BURGER

    Angus beef patty topped with blackened shrimp and smoked gouda

  • RED SNAPPER

    Whole deep-fried with key lime sweet chili sauce

  • GEORGIA MOUNTAIN TROUT

    Blackened and baked with lemons and evoo

  • LAMB CHOPS

    Four racks, grilled to order, served with mint jelly

  • STUFFED FLOUNDER

    Stuffed with crab, shrimp, and scallops in a cream sauce

  • PAN-SEARED MAHI MAHI

    Topped with shrimp, tomatoes and caper fish

  • LOBSTER DINNER

    Fried, steamed or grilled

  • LOBSTER POT PIE

    Whole lobster tail with potatoes, celery and carrots

  • FRIED CATFISH DINNER

    Deep fried southern style

  • CAJUN ALFREDO PASTA

    With broccoli, Choice of: scallops, chicken or shrimp

  • EGGPLANT LASAGNA

    Spinach, artichoke, zucchini, carrots and yellow squash

Sides

  • HERB BUTTER ROASTED RED POTATOES

  • SWEET POTATO FRIES

  • JALAPEÑO CREAM CORN

  • SAUTÉED KALE

  • SAUTÉED GARLIC SPINACH

  • HERB FLAVORED RICE

  • GARLIC MASHED POTATOES

  • STEAMED BROCCOLI

  • TRUFFLE OIL-PARMESAN FRIES

  • JULIENNE MIXED VEGGIES

  • SEASONED GREEN BEANS

Desserts

  • PEACH COBBLER a la mode

  • NANA PUDD’N

    Vanilla cream, Nilla wafers, sea salt caramel sauce

  • CHOCOLATE COMA

    Layers of chocolate cake and brownies with a raspberry reduction sauce

  • SEA SALT CARAMEL CHEESECAKE

  • DESSERT OF THE DAY