Entree

Question 1

Fish Tacos

Answer 1

6 oz of fish on 3 flour tortillas topped with mango slaw and a lemon aioli

Question 2

Street Tacos

Answer 2

5 oz of pulled pork w corn tossed in BBQ sauce served in 3 corn tortillas topped with jack cheese and lettuce and salsa on the side

Question 3

Stuffed Catch

Answer 3

6 oz of fish topped with 2.5 oz of lumber crab topped with a creamy herb sauce. Side of 8oz of risotto and two asparagus

Question 4

Veggie Wrap

Answer 4

4 oz marinated portabella mushrooms. 6 oz spring mix tossed w/ balsamic vin. 2 oz of hummus 2 oz of diced tomato 2 oz diced to cucumber w flour tortillas 2 Avo slices

Question 5

Smoked fish dip

Answer 5

4oz of dip (fish, mayo, sour cream, garlic, Datil sauce, cayenne pepper, parsley, old bay, s&p, )

Question 6

Datil pepper crab cakes

Answer 6

2 2.5 oz crab cakes (jumbo and lump crab meat, panko, mayo, old bay, s&p, ) served with roasted corn slaw and datil pepper aioli

Question 7

Seared ahi tuna

Answer 7

6 oz. ahi tuna sesame coated, pan seared to rare (unless specified) bias cut served over slaw and pickled ginger, drizzled with a soy caramel glaze.

Question 8

Hummus platter

Answer 8

4 oz. of hummus garnished with green olives and E.V.O.O. served with 5oz of cucumber salad (cucumber, tomatoes, olive oil s&p) , and 8 toasted pita points.

Question 9

Garlic shrimp

Answer 9

7 shrimp sautéed in garlic, butter, white wine, crushed red pepper, basil.)

Question 10

Oyster Rockefeller

Answer 10

6 oysters topped with a spinach cream bacon mixture, panko bread crumbs and Parm. cheese.

Question 11

Peruvian ceviche

Answer 11

fresh fish in a marinade (lime juice, orange juice lemon juice, cilantro, red onion, and diced tomato) 5oz.

Question 12

Palm Valley wings

Answer 12

10 wings fried golden brown tossed in guest choice of B.B.Q, LOUISIANA MILD OR BUFFALO SAUCE.

Question 13

Calamari

Answer 13

5oz. of lightly breaded squid. Rings and tentacles. Served with a thai chili dipping sauce.

Question 14

GREEN TOMATO’S AND SHRIMP

Answer 14

2 lightly breaded pan fried green tomato’s topped with lettuce, 4 Cajun shrimp and drizzled with remulode.

Question 15

Poutines

Answer 15

Traditional- 6 oz. steak fries, 4 oz. cheese curd, and 4oz. gravy
Pork- same as traditional with the addition of 2.5 oz of pork.

Question 16

Caesar Salad

Answer 16

6 oz. romaine, 4 oz. of caesar dressing, 2 oz. of Parm. and 2 oz. of croutons

Question 17

Seafood salad

Answer 17

6 oz. of spring mix, 4 shrimp, 2 oz. jumbo crab meat, 4 oz. grape tomatoes, 2 oz. Kalamata olives, 2 oz. fresh berries.

Question 18

Wedge salad

Answer 18

¼ head of ice burg lettuce, 4 oz. of blue cheese dressing, 2 oz. of bacon bits, 4 each cherry tomato.

Question 19

P.V.O. house salad

Answer 19

6 oz. of spring mix, 2 oz. of diced tomato, 2 oz. of diced cucumber, 2 oz. diced red onion, 2 oz. shredded jack cheese, 4 oz. croutons.

Question 20

Greek Salad

Answer 20

6 oz. of mixed greens tossed in Italian vinn. , 2 oz. black olives, 4 pepperchini’s, 2 oz. diced tomatoes and topped with 2.5 oz. feta cheese.

Question 21

Fresh catch sandwich

Answer 21

6 oz. of fish, blackened, grilled, or fried. On a Kaiser roll with l.t.o. and lemon aoli

Question 22

P.V.O Burger

Answer 22

½ pound grass feed beef, on a Kaiser bun with l.t.o. can add bacon 2, or egg

Question 23

Fried chicken sandwich

Answer 23

beer battered chicken, with l.t.o.

Question 24

Roasted pork butt Sandwich

Answer 24

5 oz. pulled pork tossed in b.b.q. sauce, topped with 4 oz. cole slaw

Question 25

Grilled chicken ceaser wrap

Answer 25

6 oz. chicken with 6 oz. romaine 2oz. Parm cheese, and 2 0z. ceaser dressing

Question 26

Grilled Veggie Wrap

Answer 26

4 oz.of marinated portabella mushroom, 6 oz. of spring mix tossed in balsamic vin. 2oz. hummus, 2oz. diced tomato, 2oz. diced cucumber. Flour tort

Question 27

Buffalo chicken wrap

Answer 27

chicken breast tossed in Louisiana buffalo sauce with jack cheese l.t.o., and blue cheese dressing.

Question 28

Crabcake sandwich

Answer 28

served with l.t.o. and datil aioli

Question 29

Fish tacos

Answer 29

6 oz. of fish on three flour torts. Topped with mango salw ( mango’s, corn, and cole slaw) served with shredded lettuce and 2 oz. salsa. Lemon aoli drizzle

Question 30

Street tacos

Answer 30

5 oz. pulled pork with corn and b.b.q. sauce. On 3 corn torts. 2- lunch Topped with shredded lettuce and jack cheese served with shredded lettuce and salsa.

Question 31

Crab taco

Answer 31

2 2.5oz. crab cakes, 2 tacos, corn salsa, drizzle datil aoli, served with shreaded lettuce, red cabbage and salsa.

Question 32

Veggie taco

Answer 32

2 taco’s, with avocado, Portobello mushrooms, lettuce, hummus, drizzled with balsamic vin. Served with salsa.

Question 33

Quesadillas

Answer 33

guest choice of 5 oz. of pork or chicken 4oz. of jack cheese and 4 oz. of corn, in a folded large flour tort. Cut into 4 large triangles. Served with lettuce and salsa

Question 34

Seafood platter-

Answer 34

6 oz. of fish, 4 shrimp, 4-5 oysters, 4 oz. of clam strips, served with 2 hush puppies, 4 oz. of fries, 4 oz. of slaw.

Question 35

Tuna poke-

Answer 35

6 oz. of tuna marinated in asian vin. Served over jasmine rice, topped with seaweed salad , fried wontons, soy glaze, seaseme seeds, ginger and wasabi aoli on side

Question 36

Salmon

Answer 36

6 oz. salmon served with mash potato’s and charred green beans and tomatoes. Brushed with a rosemary garlic oil

Question 37

Shrimp and grits

Answer 37

garlic parmesan stone ground grits, topped with cajun shrimp (5 lunch & 8 dinner) red and green bell peppers, smoked andouille sausage, with a crole mustard cream sauce.

Question 38

Whole fry fish

Answer 38

whole fish deep fried served with seasonal veg and steak fries.

Question 39

Shrimp basket

Answer 39

fried shrimp ( 10 lunch, 12 for dinner) served with cole slaw, steak fries and hushpuppies (2)

Question 40

Stuffed pork chop-

Answer 40

8oz pork chop stuffed with homemade cheese blend. Panko breaded and pan fried. Served over charred green beans and tomato’s. topped with a Dijon beurre blamc.

Question 41

Fresh catch-

Answer 41

6 oz. of fish Served with risotto (8oz.) seasonal veg and a brown butter sauce (garlic, tomato, fresh herbs, butter and tomato.)

Question 42

Cranberry pecan Mahi –

Answer 42

6 oz. Mahi topped with cranberry topping (cranberry, pecan, panko, butter, herbs, salt and pepper) served with charred green beans and cherry tomatoes. And grits (dinner)

Question 43

Flat Iron Steak

Answer 43

marinated flat iron steak (Approx. 8 oz. garlic, olive, oil, seasoning) seared to temp sliced and plated with charred green beans, mashed potato’s chimichurri (roasted red onion, roasted jalapeno, cilantro, parsley, garlic, honey, salt, pepper worcestershire, red wine vinegar, olive oil)

Question 44

Chicken piccata

Answer 44

lightly dusted chicken breast pan fried (6oz.) served over linguini, with a piccata sauce (lemon, capers, white wine, garlic, butter, olive oil)

Question 45

Shrimp linguini-

Answer 45

shrimp (8) pan seared with olive oil, shallots and garlic. served over linguine in a cream sauce, sun dried tomatos, cream, shallots, garlic, Parmesan and butter

Question 46

Side Items

Answer 46

Grilled asparagus, mac n cheese, Plantaines, fries, seasonal veg., cole slaw, collard greens,hush puppies, mash potato’s, risotto.