Hearts of Romaine, Lightly Grilled and Brushed with Caesar Dressing with Croutons, Lemon and Fresh Grated Cheese. Topped with Blackened Shrimp
SOUP DU JOUR
Ask your server for today’s soup specialty
SIAM EGG ROLL
Hand Cut Pork Tenderloin, Herbs and Spices Served Traditionally With Sriracha Hot Chili and Sweet Chili Sauces
LOWCOUNTRY CRAB CAKE
Generous Carolina Crab Cake, Small Green Salad Classic Remoulade Sauce
ASPARAGUS YAKITORI
Bacon-Wrapped Grilled Asparagus With Veggie Stir-fry
Add to any Salad
ENTREES
AUGUST E’S BURGER
Mesquite-Fired House Ground Filet Mignon Burger, Cheddar Cheese, Applewood Bacon, Tomato, Shaved Red Onion, Leaf Lettuce, Deli Pickles Hand-Cut Fries
BISTRO FISH DU JOUR
Mesquite Grilled or Pan Seared Fish du Jour presented on top of sautéed vegetables and topped with a flavorful sauce consisting of Olives, Tomato, Capers, Wine and Butter
NEW ZEALAND LAMB
One-half Rack of Lamb grilled and served with Balsamic Honey Reduction, Fries and Green Salad
PENNE CHICKEN MARINARA
House made Marinara Tossed with Penne Pasta
THAI BASIL
BEEF, CHICKEN OR PORK
Stir Fried, Meat, Coconut Milk, Roasted Peanuts, Vegetables and Thai Basil with Jasmine Rice
CRAB SALAD MELT
Crab Salad on sourdough bread with melted cheese, served with house salad and Hand made fries
PETITE FILET
5 oz Filet Mignon, Grilled, Hand-Cut Fries, Little Green Salad and Bacon Bordelaise Sauce
GRILLED SHRIMP
Skewer of Grilled Shrimp served with green salad and house made Fries
AKAUSHI BURGER
Mesquite-Fired Akaushi Beef Burger, Cheddar Cheese, Applewood Bacon, Tomato, Shaved Red Onion, Leaf Lettuce, Deli Pickles Hand-Cut Fries
DINNER MENU
SOUPS, SALADS AND APPETIZERS
EBERS HAUS GREEN SALAD
Organic Mixed Field Greens, Tomatoes, Spiced Pecans, Dijon Honey Balsamic Vinaigrette topped with Grated Parmesan Cheese
TWO HEARTS, ONE SALAD
Artichoke Hearts, Hearts of Palm, Field Greens Tossed with Balsamic Honey Emulsion
CITRUS TRUFFLE SALAD
Organic Butter Lettuce with Goat Cheese, Pear Tomatoes, crushed Pecans and topped with a Citrus Truffle Vinaigrette
WEDGE SALAD
Baby Iceberg Lettuce Hearts of Palm, Crumbled Bacon, Cherry Tomatoes and fresh Chunky Blue Cheese Dressing
RED WHITE & BLEU
SALAD
Field Greens, Toasted Pine Nuts, Cranberries, and Blue Cheese crumbles, Light Balsamic Vinaigrette
SOUP DU JOUR
CAESAR SALAD
Hearts of Romaine, Toasted Croutons, Parmesan, Lemon & Classic Caesar Dressing
ASPARAGUS YAKITORI
Bacon-Wrapped Grilled Asparagus with Vegetable Stir Fry, Sweet Chili Sauce
LOWCOUNTRY CRAB
CAKE
Delicate Carolina Crab Cakes, classic Remoulade Sauce and Field Greens
SIAM EGG ROLL
Served Traditionally, Fried with Hand Chopped Pork, Leaf Lettuce, Herbs, Jalapeno and Lemon, Sweet Chili Dipping Sauce
Our version of this tomato based cold vegetable soup infused with Watermelon and garnished with Lump Crab Meat
LOBSTER BISQUE
Traditional Lobster Bisque
DINNER ENTREES
NEW ZEALAND LAMB
Grilled Rack of Lamb topped with a Balsamic Cherry Honey Glaze, Mascarpone Whipped Sweet Potatoes, and Sautéed Beets with Shallots and Butternut Squash
FISH DU JOUR
Grilled or Pan Seared Fish Preparation served with Mascarpone Whipped Potatoes and Sautéed Sugar Snap Peas with Herb Butter Cream
FRENCH CUT VEAL CHOP
16 ounce Grilled Veal Chop served with Grana-Padano Bread Pudding and Wild Mushroom Medley & Roasted Tomato’s Topped with a Mushroom Cream Sauce
GRILLED SHRIMP
Lightly Seasoned Large Grilled Shrimp served with a medley of Wild Rice and Small Salad. Topped with a Sweet Soy and Sweet Chili Sauce
PEKIN DUCK BREAST
“Maple Leaf Farms” Mesquite Grilled Duck Breast. Served with Mascarpone Whipped Sweet Potatoes and a mixture of sautéed Carrots, Sweet Baby Broccoli. Citrus Soy Sauce
A trio of Grilled Shrimp, Filet Mignon and Diamond H Quail served with Wild Rice Medley, Stir Fried Vegetables, garnished with a Sweet Chili and Sweet Soy Sauce
SHRIMP SCAMPI LINGUINE
Sautéed Shrimp Tossed with Linguine, Tomato, Garlic, Basil, White Wine and Olive Oil. Topped with Fresh Grated Parmesan Reggiano Cheese Tableside.
GRILLED FRENCH CUT PORK
CHOP
Served with Spaetzle and Sautéed Cucumbers, Zucchini and Yellow Squash and Tomatoes with Mushroom Cream Sauce
ESCOLAR AND
LOBSTER
Pan Sautéed Lobster Tail, served with Pan Seared Hawaiian Escolar Mascarpone Whipped Potatoes, Baby Bok Choy and Herb Butter Cream Sauce
AKAUSHI BURGER
Grilled 8 ounce Akaushi Burger on top of a Portobella Mushroom, served with Grilled Onions, Tomatoes and Bleu Cheese and Olive Oil
SUSHI MENU
JAPANESE
STANDARDS
APPETIZER
NIGIRI
2 PIECES OF RAW FISH ON
RICE
| OR
SASHIMI
5 PIECES OF RAW SLICED
FISH
| NO RICE
ESCOLAR
MAGURO “AHI-TUNA”
SAKE SALMON
HAMACHI
SNAPPER
ROLLS
HONOLULU ROLL
Dungeness Crab, Avocado, Mango, Tobiko, Cucumber Wrapped with Ahi Tuna
RAINBOW ROLL
California Roll wrapped with Tuna, Escolar, Salmon
MASAGO
Salmon Roe, Rice, Seaweed
CATERPILLAR MAKI
Eel, Masago, Cucumber, Wrapped with Avocado
THE JIMMY WALKER
“It’s Dyno-mite!” Shrimp Tempura Roll Cucumber, Avocado, Caviar
STEAKHOUSE ROLL
Teriyaki Grilled Sirloin with Scallions
CALIFORNIA ROLL
Fresh Crabmeat, Cucumber, Avocado
TEKKA MADNESS YOUR CHOICE OF SPICY TUNA,
SALMON OR ESCOLAR
Spicy Tuna Roll
KAPPA MAKI
Cucumber Roll
HAND ROLLS ON REQUEST
SUSHI SAMPLER
Chef’s Choice 2 Pieces each of 5 different Fish. Nigiri Style with Rice