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Greetings!
Please see our new menu prepared by Chef Ted. |
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Small Plates
- Grilled Summer Vegetables, with Hummus and Drunken Goat Cheese - seven
- Salad of Mixed Lettuces, Cafe Garden Tomatoes, Vidalia Onion, Cucumbers, Radishes, Toasted Pumpkin Seeds and Ted's Wine Bottle Vinaigrette - five
- Grilled Baby Lamb Chops, Mint Chimichurry, Black-Eyed Pea Salad - eight
- Mini Salmon Cakes, Basil and Ginger Aoli - six
- Shrimp and Corn Chowder with Fresh Thyme - seven
- Steamed Local Clams, White Wine, Garlic, Oregano, Virgin Olive Oil - seven
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Big Plates
- Sauteed Cafe Hatteras Golden Tilefish, Crab Succotash, Sweet Red Pepper, Fennel "Vinaigrette" - eighteen
- The Inn & Garden Cafe's Signature Jumbo Lump Crab Cake, Jasmine Rice, Spinach, Watercress-Cucumber Salsa Cruda - twenty-four
- 1/2 Chicken in Two Parts; Braised Thigh and Leg, Saut�ed Breast, with fresh Rosemary, Preserved Lemon, Braising Vegetables and Red Potatoes - fifteen
- Grilled Flatiron Steak, Caramelized Onions, Figs and Apple Wood Smoked Bacon, Red Wine Sauce, Roasted Red Potatoes - eighteen
- BBQ Shrimp and Creamy Roast Garlic Grits, Braised Kale - nineteen
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In Conclusion
The Inn & Garden Cafe's Key Lime Pie - five
Dark Chocolate Pots de Cr�me, Chocolate Sable Cookie - six
Cafe Sorbet - five
Home Made Espresso Chocolate Chip Ice Cream
two Per/Scoop
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Don't forget to call and make a reservation for special events in the Carriage House.
Warm Regards,
Sandra and Ted
The Inn & Garden Cafe
Voice: (757) 787-8850
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Chef Ted Cathey |  | |
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Stop By and Dine with Us
Monday - Closed
Tuesday - Closed
Thursday - Closed
Wednesday - 5:00 to until
(Create Your Own Pasta & Regular Dining)
Regular Dining
Friday & Saturday 5:00 to until
Sunday Brunch
10:30 to 1:30 | |
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Brittany Mixology Specials
Seasonal Drinks for Your Pleasure |
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