Menu for Old Fort Pub

Menu
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Tasting
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Sunday Brunch

Great Beginnings

7.95 Old Fort Pub She Crab Soup An Island tradition since 1973

7.50 Featured Daily Soup Contemporary & classic preparations

7.95 Pumpkin & Toasted Barley Risotto Wild mushrooms, buttered leeks, parmesan

9.95 Skillet 'Roasted' Calamari Sun dried tomatoes, sweet garlic, nicoise olives, wilted greens

8.95 May River Oyster Gratinee' Apple wood bacon, collards, gruyere

9.50 Crispy Fried Quail Apple butter, lavender honey, pomegranate seeds

Salads

6.95 Leafy Green Salad Chef's garden greens, tomatoes, cucumbers, croutons, buttermilk ranch

7.95 Traditional Caesar Creamy garlic dressing, croutons, parmesan

7.50 Wedge of Iceberg Lettuce Apple wood bacon, blue cheese, sweet red onions smoky tomato aioli chiffonade of kale & curly endive

8.50 Chiffonade of Kale & Curly Endive Clementines, red onions, manchego cheese citrus saffron vinaigrette

8.95 Frisee, Watercress & Radicchio Salad Poached pear, gorgonzola cheese, toasted black walnuts sherry vinaigrette

Entrees

29.95 Sea Island Bouillabaisse Shrimp, scallops, crawfish, mussels, roasted tomatoes, tasso ham, collards Options: JM Brocard, St Claire, Chablis

24.95 Tangle Wood Farms Chicken Okra, tomatillos, sweet peppers, achiote corn bread-chorizo sausage dressing Options: Steele Merlot

27.50 Slow Cooked' Individual' Pot Roast Baby vegetables, crushed redskins, herb jus, creamed horseradish Options: Paul Hobbs “Felino” Cabernet Sauvignon

28.50 Loch Duart Scottish Salmon Au Poivre style, black trumpets, sun dried cranberry beurre rouge Options: Annabelle pinot noir

27.95 Wild Local Shrimp & Gigli Pasta Tomatoes, sweet white garlic, fresh mozzarella, basil Options: Uppercut Sauvignon Blanc

28.95 House Smoked Prime Pork Loin Roasted baby apples, glazed pearl onions, hard cider sauce Options: Stoller Pinot Noir

29.95 Edisto Island Swordfish Baby fennel, roasted chestnuts, pomegranates caraway cream Options: Latour Pouilly Fuisse

28.95 Breast of Muscovy Duck Pear-currant chutney, baby bok choy, pumpkin polenta spiced brandy jus Options: The Crusher Petit Sirah

28.95 Cajun Carolina Trout Tomato & andouille salsa, dirty rice, tabasco butter sauce Options: King Estate "Acrobat" Pinot Gris

26.95 Low Country Style Crawfish Cakes Black eyed peas, braised cabbage, tasso ham, herb cream Options: Renegade Wine Company Chardonnay

29.95 Black Angus' 1855' Flat Iron Steak Caramelized sweet onions, pecan wood bacon, smoky collards creole mustard sauce & whipped potatoes Options: 1448" by Jeff Runquest

Market Chef's Signature Additions Featuring the seasonal bests from waters, land & fields

Wines by the Glass

Other Whites

7.00 Cornaro, Veneto, Pinot Grigio Light, soft, with abundance of fresh fruit

8.25 Borgo Conventi, Collio, Pinot Grigio Full bodied expression with lasting crisp finish

8.95 King Estate, "Acrobat", Oregon, Pinot Gris Very nicely balanced with aromas of peach & pear

7.50 Madonna, Mosel, Riesling Kabinett Fully ripe grapes add to this wines expressiveness

Sauvignon blanc

7.75 Hill & Dale, South Africa Spicy lemon fruits with a dry finish

8.00 Uppercut, North Coast Fresh apple with pineapple & tangerine

8.95 Kato, New Zealand Well balanced with tart gooseberry fruits & citrus

9.50 Duckhorn Decoy, Napa Silky textured with ripe, lush fruit

Chardonnay

10.95 Latour, Mayonnaise, Pouilly Fuisse Delicately flavored with complex dry finish

8.50 Renegade Wine Co., Columbia Valley Tropical nuances, crisp finish, no oak

12.00 Sonoma-Cutrer, Russian River Rich on the palate with integrated vanilla & oak

9.75 Robert Mondavi, Napa Encased flavors of apple, pear and vanilla

12.75 JM Brocard, St. Claire, Chablis, France Elegant minerality with a long graceful finish

7.75 Raymond"R Collection", Monterey Full bodied with ripe fruits and toasty oak

Pinot Noir

7.50 Coastal Vines, California Light cherry notes with a soft finish

8.00 Castle Rock, Willamette Valley Elegant medium body with cherry and spice

10.50 Annabelle, Carneros Full bodied with ripe dark fruits

14.25 Stoller JV, Dunde Hills Silky mouthfeel, with subtle cocoa and long finish

9.75 Rodney Strong, Russian River Valley Soft and rich with layers of red cherry, raspberry, and vanilla

7.75 Angeline, Russian River Valley Light plum fruits, nicely balanced with dry finish

9.25 Parcel 41, Napa Rich, concentrated flavors of blackberry & mocha

8.95 Steele, Lake County Bright fruit, medium tannins and a lingering finish

Cabernet Sauvignon

8.50 William Hill, Central Coast Soft fruits with well balanced finish

8.95 Rodney Strong, Sonoma Rich black cherry with multiple layers

9.95 Joseph Carr, Napa Expressively ripe with full mouth feel

10.75 Michael Pozzan, Sonoma Rich, soft dark fruits, complex dry finish

11.50 Paul Hobbs, "Felino", Mendoza Dark lush cherry melded with notes of spice

Other Reds

9.25 Hullabaloo, Napa, Zinfandel Lush and well balanced with dark currants

8.25 Septima, Mendoza, Malbec Fruity blackberries with black pepper & dry finish

9.50 Thomas Goss, Mclaren Vale, Shiraz Rich cassis flavors with smooth complexities

7.50 The Crusher, Clarksburg, Petit Sirah Full bodied with lush, dark fruits & lasting finish

8.95 Jeff Runquist, 1448, Ripon, Blend Full bodied with lush, dark fruits & lasting finish

Sparkling Wines

Charmeroy Brut, France NV Clean, vibrant, and smooth 8.00gl

Chandon, Brut Classic, Napa, NV Rich flavors and complexity 10.75split

18.00 Piper-Heidsieck, Brut Cuvee, Reims NV Layers of fruit with spiraling bubbles

Small Batch Bourbons

10.25 Knob Creek

10.50 Wild Turkey Rare Breed

9.50 Basil Hayden

11.00 Bookers

9.50 Woodford Reserve

9.50 Bernheim Wheat Whiskey

11.00 Blantons

Martinis & Cocktails

8.95 Key Lime Martini "Licor 43", Fresh Lime Juice, Half & Half

8.25 Sunset Martini Smirnoff Raspberry Vodka, Triple Sec Pineapple, Grenadine Float

8.95 The"007" parts Beef eater Gin, 1 part Stoli Vodka Light Vermouth

Single Malt Scotches

15.75 Oban 14yr, West Highlands

13.75 Dalwhinnie 15yr, Highlands

13.75 Macallan 12yr, Highlands

11.75 Cragganmore 12yr, Speyside

9.25 Glen Livet 12yr, Speyside

12.25 Glenmorangie 10yr

12.25 Highlands Laphroaig 10yr, Islay

7.95 Sour Apple Martini Stoli & Rose's Sour Apple

Best Blends and Cognac

19.00 Remy XO

18.00 Courvoisier XO

12.00 Germain Robin

Specialty Beers

6.50 Maisel’s Weisse, Germany

6.75 Wells Bombardier, England

4.75 Warsteiner Fresh, NA

4.50 Palmetto Amber, Charleston

4.75 Allagash Triple, Maine

4.50 Bells Brewery, Porter, MI

4.25 Gaffel Kolsch, Germany

4.75 Two Hearted IPA, Bells Brewery, MI

10.25 Lemon Basil Martini Ketel one citroen, basil infused simple syrup, lemon juice

7.95 Pomegranate Cocktail Sterling pomegranate liquor, vodka sugar rim, lemon

8.25 Black & Blue Cosmo Blackberry & blueberry stoli touch of cranberry juice & lemon

Tasting

Starters

Old Fort Pub She Crab Soup An island tradition since 1973

Featured Daily Soup Contemporary & classic preparations

Leafy Green Salad Chef ’s garden greens, tomatoes, cucumbers, croutons, chef ’s dressing

Traditional Caesar Roasted garlic dressing, croutons, parmesan

Entrees

Tanglewood Farms Chicken Okra, tomatillos, sweet peppers, achiote corn bread-chorizo sausage dressing

Loch Duart Scottish Salmon Au poivre style, black trumpets, sun dried cranberry beurre

Lowcountry Style Crawfish Cakes Black eyed peas, braised cabbage, tasso ham, herb cream

Medallion of Beef Tenderloin Hazelnut crust, chanterelles, pomegranate essence sweet potato tart

Desserts

Key Lime Tart

House Churned Ice Cream

Chef's Daily Dessert

Sunday Brunch

Starters

7.95 Old Fort Pub She Crab Soup An island tradition since 1973

6.95 Featured Daily Soup Contemporary & classic preparations

7.95 “Tree Hugger” Homemade Granola Homemade, served with yogurt & fresh berries

6.50 Crab Hush Puppies Herb remoulade

6.95 Deviled Ham Toasted brioche, soft boiled egg, cornichons

6.95 Organic Leafy Green Salad Chef’s garden greens, tomatoes, cucumbers, carrots, buttermilk ranch Options: Grilled breast (11.95) , Chicken (11.95) , Wild local shrimp (11.95)

7.50 Wedge of Iceberg Lettuce Apple wood smoked bacon, blue cheese, sweet red onion smoky - tomato aioli

7.95 Traditional Caesar Creamy garlic, white anchovy, croutons, parmesan

Entrees

Sea Island Breakfast Two eggs, hash browns, fresh fruit Options: Apple wood smoked bacon (10.95) , Canadian bacon (10.95 or sausage 10.95) , 1855 aangus flat iron steak (16.95)

15.95 BBQ Pulled Pork Toasted baguette, southern cole slaw, sweet potato chips, okra pickle

15.95 Wild Local Shrimp & Grits Tasso ham, grape tomatoes, crispy garlic, herb cream

13.95 Chef's Omelette Hash browns, fresh fruit

14.50 Chef's Quiche Leafy garden salad & fresh fruit

12.50 The Pub Burger Prime angus beef, toasted kaiser roll, pomme frites essential garnishes & sauces

13.95 Crepes ‘Polonaise’ Filled with spinach, mushrooms, leeks & gruyere cheese chopped boiled egg, toasted bread crumbs, parsley sun dried tomato cream

14.95 Lowcountry Crawfish Cake Poached egg, autumn root vegetable hash, wilted collards, hollandaise sauce

16.95 Veal Bolognese Orecchiette pasta, mascarpone & ricotta cheeses, crispy basil

15.95 Classic Eggs Benedict Poached eggs, Canadian bacon, English muffin, hollandaise sauce hash browns & fresh fruit

22.95 Sunday Brunch Package You select one starter & one entree includes either mimosa, glass of sparkling wine or house wine

Menu for Old Fort Pub

Menu

Great Beginnings​

Salads​

Entrees​

Wines by the Glass​

Other Whites

Sauvignon blanc

Chardonnay

Pinot Noir

Cabernet Sauvignon

Other Reds

Sparkling Wines

Small Batch Bourbons​

Martinis & Cocktails​

Single Malt Scotches​

Best Blends and Cognac​

Specialty Beers​

Tasting

Starters​

Entrees​

Desserts​

Sunday Brunch

Starters​

Entrees​

Partner Sites:

Great Beginnings

Salads

Entrees

Wines by the Glass

Small Batch Bourbons

Martinis & Cocktails

Single Malt Scotches

Best Blends and Cognac

Specialty Beers

Starters

Entrees

Desserts

Starters

Entrees