Old City House Restaurant
Appetizers
| Escargot | Succulent imported escargot are broiled in garlic and shallot butter and served with sliced baguette. A classic start! | $8.00 |
| Crab Rangoon | A delicious blend of crab meat, cream cheese, Thai basil, and sundried tomato is wrapped in wontons and fried golden brown. Served on a bed of spring greens and topped with a datil-lime vinaigrette. | $8.00 |
| Shrimp Cocktail | A half dozen jumbo shrimp are poached in court boullion, chilled, and presented in a aqua-blue martini glass and served with shredded lettuce and a zesty homemade cocktail sauce. | $8.00 |
| Baked
Brie |
Imported brie wrapped in puff pastry and baked to a golden brown, surrounded with fresh fruit and water crackers, then drizzled with a brandy and brown sugar glaze. Perfect for sharing. | $10.00 |
| Low Country Fried Grits | White hominy grits mixed with chopped shrimp, scallions and cheddar cheese. Then pan-fried to a crispy golden brown and topped with a Low Country bacon gravy. | $7.00 |
| Soup of the Day | Always hot and tasty! | $4.00 |
Entrees:
All entrees are served
with rolls & muffins, garden salad, fresh seasonal vegetables .
Our menu changes frequently.
This is a sample of the entrees that may be available
| Stuffed Breast of Chicken | Fresh sweet basil and mozzarella are wrapped by a tender chicken breast seasoned with Italian bread crumbs and oven baked to golden brown. Served with vegetable and potato du jour. | $16.00 |
| Pecan Encrusted Duck Breast | A succulent duck breast is coated in Georgia pecans, pan seared and faned out over a mound of wild rice. Served with Southern braised collard greens. | $19.00 |
| Drunken Pig | Beer, ginger, and Worcestershire sauce marinate thick pork loin chops are grilled to perfection, then rested on a bed of pickled red cabbage and topped with apple pecan chutney. Served with potato of the day. | $17.00 |
| Salmon Morocco | A fresh fillet of Atlantic salmon is encrusted in a Saffron couscous, pan seared, and served over a zesty sun-dried tomato coulis. Presented with vegetables du jour. | $19.00 |
| Kaeng Neur - Thai Curry | One of our Chef's Specialties. Thin slices of beef tenderloin are cooked in rich coconut cream sauce, with a spicy hand-ground curry paste, bamboo shoots, and shitaki mushroom, then accented with fresh peppers. Served with a cool cucumber salad and fragrant sesame jasmine rice. | $19.00 |
| Mediterranean Pork | Tips of pork loin are sauteed with elephant garlic, a pepper medley and sweet prunes, then flamed with Madeira wine. Served with a pearl onion couscous and sides of hummus, tabouli, and babaganouj. | $17.00 |
| Mahi Bermuda | A fresh Mahi-Mahi filet is topped with a bacon dijon-horseradish sauce, then baked golden brown and served with the potato of the day and fresh seasonal vegetables. | $19.00 |
| Lamb Korma | Tender pieces of lamb are slowly cooked in a rich curry sauce with hearty potato and tomoato, then served on a bed of basmati rice and accented with black current chutney, a hot achar, and a cooling mint yogurt. | $16.00 |
| Market Steak | A thick, hand selected steak is lightly seasoned, grilled to your specifications, then topped with a whiskey-shrimp beurre blanc. Served with potato of the day and fresh seasonal vegatables. | Market Price |
| Tender Strips of Chicken | Sauteed with fresh vegetables, sno peas, shiitake mushrooms, peanuts and cashews. Tossed with tri-colored fettucinne and a spicy Oriental sauce. | $15.00 |
| Lousiana Sea Bass | Chilean Sea Bass is lightly blackened, served atop Andouille Aborio rice surrounded with a black bean sauce and finished with a fruit salsa. | $23.00 |
| Grouper En Papillote | A fresh Grouper filet is lightly seasoned with "Jerk" seasoning, placed on a bed of julienne vegetables, steamed to perfection in parchment, and laced with a cocunut rum sauce. | $23.00 |
| Fresh Nova Scotia Salmon | Encrusted with chopped pecans, then baked. Set on sesame seared sno peas, shiitake mushrooms and bok choy. Finished with a fresh pineapple and ginger glaze. | $19.00 |
| Fresh Red Snapper | Char-grilled and basted with herb butter. Set on fried spinach and topped with a garlic, lemon and dill compound butter. | $18.00 |
| Fresh Shrimp, Scallops, and Oceanfish | Sauteed in olive oil, then simmered in a lobster stock cream sauce accented with fresh dill. Tossed with angel hair pasta. | $19.00 |
| Seafood
Pasta |
A saute of shrimp, scallops, mussels and fresh ocean fish is nested on a bed of angel hair pasta then topped with a basil cream sauce, scallions, roma tomato and Bermuda onion. | $19.00 |
| Angus Beef New York Strip | Char-grilled to your specifications and topped with a pale ale and boursin cheese sauce. Garnished with tempura green beans and mushrooms. | $24.00 |
| Angus Beef Filet Mignon | Grilled to your specifications, sliced and set on carmelized onions, topped with a sherry and smoked gouda cheese cream sauce. | $23.00 |
| Tofu Stir Fry | Tofu is tossed in sesame seeds and sauteed with mushrooms, carrots, red onion and scallions. Served over a bed of steamed jasmine rice. | $15.00 |
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