Appetizers and Soups

Fried Dill Pickles with homemade Ranch dip 5
Sautéed Fresh Mushrooms in browned butter 6
Fried Crab Fingers with cocktail sauce 7
Fried Cauliflower and Mushrooms with curry sauce 7
Bacon Baked Oysters with green onions and parmesan 7
Blue Cheese Chips crisp chips baked with blue cheese and topped with tomatoes and green onions 7
Basket of Thick Cut Onion Rings 5
French Onion Soup with French bread crouton and melted swiss cheese 6
She Crab Soup rich and creamy with loads of crab meat 7

Meat and Game

French Cut Bone-in Ribeye, 22 oz. 34
Filet Mignon, 8 oz. 26
Black Angus New Yorker, 10 oz. with sautéed mushrooms and onions in a red wine reduction 24
Steak & Quail, 8 oz. filet with mushrooms and smothered quail 28
Steak & Scampi, 8 oz. filet with shrimp scampi 28
Chopped Steak with thick, grilled onions and mushrooms 14
Smothered Quail, served South Georgia style, in a thick, brown gravy 16
Virginia Country Ham, served with grits, red-eye gravy, and baked apple 14
Ham & Quail Platter, served with grits, red-eye gravy, and baked apple 18

Fish and Seafood

Daphne Lodge Fried Catfish “Our House Specialty” 13
served with hushpuppies, cole slaw, cheese grits, and tomato gravy
Shrimp & Grits” 14
Blackened shrimp with tomato gravy and mushrooms on cheese grits
served with hushpuppies and cole slaw.

Crispy Whole Flounder, lightly fried with apricot and shallot sauce 21
Parmesan Grouper, baked with a buttery parmesan topping 16
Grilled Grouper, with fresh tomatoes and a lime and olive oil marinade 16
Broiled Shrimp & Scallops, with lemon and butter 18
Shrimp Scampi, rich in garlic and oregano 17
Fried Shrimp, with a light flour batter 16
Boiled Shrimp, steaming hot in the shell 16
Fried Scallops, in a very light flour batter 18
Fried Oysters, rolled in a crisp cracker meal and lightly fried 17
Ralph’s Deviled Crab, our distinct recipe from 1952 16

Our Wines