GOAT CHEESE & PEPPERS
Laura Chenel goat cheese rolled in herbs, warmed
& served with roasted red peppers, calamata
olive tapenade & garlic toast.

SAUSAGE & CHEESE PLATTER
Three smoked Surry sausages with sharp
white cheddar cheese, whole grain
mustard & crackers.

BUFFALO CHICKEN CHUNKS
Boneless & skinless chicken breast meat dusted in               
seasoned flour, cooked in peanut oil, rolled in
hot sauce & served with bleu cheese dipping
sauce & celery sticks.

TOBACCO ONION RINGS
Thinly sliced sweet onions, dipped in buttermilk,
dusted in seasoned flour & cooked in peanut
oil until crispy.

B&B NACHOS
Blue, red & white corn tortillas, layered with black
beans, jalapenos, jack & cheddar cheeses.  Baked
& topped with sour cream, salsa & guacamole.

OYSTER STEW
Made to order with celery, onions, oyster liquor, half
& half, select spice, dash of sherry, chock full of
oysters.  Placed around bacon mashed potatoes.

OYSTERS ROCKEFELLER
(Half or Full Dozen)

 

OYSTERS MAGNOLIA
Oysters topped with bacon, parmesan cream
& backfin crabmeat.   (Half Dozen)
 

CHARLESTON SHRIMP
Five jumbo gulf shrimp dipped in buttermilk,
seasoned flour & cooked in peanut oil.

BBQ'D SHRIMP
Four jumbo shrimp stuffed with Surry sausage, wrapped
in bacon & basted with mango BBQ sauce.

BALSAMIC CHICKEN LIVERS
Chicken livers, dusted in seasoned flour, cooked in
peanut oil tossed with fresh baby spinach, deglazed
with balsamic vinegar & chicken stock reduction.
Served with garlic toast.