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Appetizers
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Myrtle Grove Crab Dip |
7.50 |
Our "really crabby" dip served with our homemade red and blue corn chips. |
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The Cove Casserole |
7.00 |
Black beans flavored with Caribbean Jerk seasoings layered with celery, cilantro, scallions, green bell peppers, tomatoes and green chillies. Topped with cheddar cheese. Accompanied by our homemade red and blue corn chips. |
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Mediterranean Toast |
5.00 |
Our lemony marinated feta mixture served crostini style, lightly toasted. |
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Heavenly Hummus |
6.00 |
Fred's special recipe, served with garlicky grilled pita points. |
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A Causeway Cavalry |
9.00 |
"Shrimp on horseback" pretty to look at, even better to eat. Shrimp wrapped in prosciutto, grilled and served with our chef's own charred red onion marmalade ... you might lead a cavalry charge for more. |
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Artichoke Dip |
6.00 |
What can you say ... cheese and artichokes are a natural ... like sun and sand. Served with a garlic brushed grilled pita. |
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Coastal Crabcakes |
L 9.75 D 10.00 |
Two of our own served with abbey sauce and chipolte aioli.
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Salads
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House Salad |
L 3.50 D 3.50 |
Leaf lettuce, sweet bell pepper, carrot, tomato, cucumber, and thinly sliced onions. |
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Mediterranean Salad |
11.00 |
A large garden salad topped with crumbled, marinated, seasoned feta and surrounded by grilled shrimp. Our chef recommends dijon or balsamic vinagerette. |
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Southern Breezes Shrimp Salad |
8.00 |
The classic southern recipe ... baby shrimp, celery and onions, lemon juice, mayonnaise, hard-boiled egg and a sprinkling of capers on top. Served on a bed of leaf lettuce with assorted garden vegetables. |
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The Admiral's Salad |
7.00 |
Our version of a chef's salad - a large garden salad garnished with hard boiled egg, strips of smoked provolone, crumbled prosciutto and toasted pignolia.
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