Mustard Seed Mt. Pleasant

Pepper grilled NY strip loin with truffle and gorgonzola potato augratin, grilled asparagus and fresh bernaise sauce. $20

Porcini dusted Atlantic salmon with creamy polenta, a garlic and shallot whilted spinach and a raspberry chili gastrique. $18

Braised beef short rib over a creamy rissoto with sweet basil, cimini mushrooms and sweet peas. $19

Pepper grilled mahi with goat chesse and garlic mashed redskin potatos, sweet herb sauteed spaghetti squash and a rosemary and red pepper coulis. $18

Village Bakery (2/14 - 2/16)

3 courses for $35 (+tax and gratuity)

1st Course:

Benne seed brown oyster stew 

or

Local mixed greens with sourwood honey-balsamic vinaigrette, gorgonzola cheese, apples, pears, strawberries and pecans

2nd Course:

Flatbread "Margherita" style with house pulled mozzarella, marinated tomatoes and basil

or 

South Carolina quail over cranberry gold rice "risotto"

3rd Course:

Red wine braised short ribs with smoked gouda and potato gratin and winter greens 

or

Wild caught sweetgrass mussels provencal with garlic, parsley and tomatoes over fettucine

or

Fried whole black sea bass with mustard brown butter, creamy grits and confit tomatoes

Long Point Grill 

Appetizer Specials:

Local oysters Rockafeller on the half shell

Grilled chicken staty, jasmine rice, caramelized curried onions, micro cilantro

Entree Specials:

Seared Filet Mignon, local vegetable pot pie, colassal shripm with a cream sauce. $26

Roasted Duck Breast over a parsnip puree, vinegar braised mustard greens, blackberry port reduction. $22

Basil and Pancetta stuffed chicken, gouda yellow grits, baby carrots and smoked tomato jus. $21

North Carolina trout, BBQ spiced yukon potato hash, sweet corn, local field pea, lemon tarragon butter sauce. $21

Boulevard Diner Mt. Pleasant

Soup:

Sweet potato bisque topped with pecans and bleu cheese crumbles

Appetizer:

Oysters on the half shell topped with spinach parmesan and bacon

Salad:

Grilled shrimp with artichoke hearts, kalamata olives roasted red pepper vinaigrette and crumbled feta

Entree:

Grilled triggerfish over risotto with asparagus and goat chesse finished with a lemon beurre blanc