Shrimp Cocktail, 14
Extra Large South Carolina Jumbo Shrimp delicately simmered with Pickling Spice, Serve with Fresh Grated Horseradish Cocktail Sauce
Duck Spring Roll, 16
Roasted Duck Quarters pulled and blended with Caramelized Sweet Onions, Shitake Mushrooms and Cilantro, are twisted into succulent Flash Fried Spring Rolls.
Garnished with a Sweet Plum Glaze and Ciracho Chile Sauce
Fried Green Tomato Napoleon, 12
Local Grown Tomatoes encrusted with Panko and fried golden. Layered with Boursin Cheese and Lump Crab Salad.
Finished with a Fire Roasted Pepper Beurre Blanc sauce
Grilled Lamb Lollipops, 16
New Zealand Lamb Lightly Seasoned and Grilled, Finished with a Dark Cherry Bourbon Glaze
Seafood Pot, Market Price(when available)
Cold Water Lobster Tail, Extra Large Jumbo Shrimp, Alaskan King Crab, Fresh Cocktail and Drawn Butter. Plenty for Four.
Boykin Cornmeal Encrusted Oysters, 18
Select Oysters, dusted with Boykin Cornmeal, are fried crisp and finished with Mango Salsa, Chipotle Aioli and a Sweet Balsamic Reduction.
Baked Brie, 15
A 4oz. Portion of Baked Brie topped with Pineapple Chutney and Served with Asiago Toast Points.
The Wedge, 10
Iceberg Lettuce, Marinated Grape Tomatoes, Purple Onions, Cucumbers
and Balsamic Blue Cheese Dressing
Caesar Salad, 10
Hearts of Romaine, Shaved Asiago Cheese and Homemade Garlic
Croutons with Classic Caesar Dressing
Spinach Oysters & Brie, 16
Baby Spinach Leaves tossed with Warm Apple Bacon Vinaigrette, Marinated Tomatoes, Fried Oysters and Imported Brie
Garden Salad, 6
Organic Mixed Greens tossed in a Honey Dijon Vinaigrette with Cherry Tomato, Sliced English Cucumber, Homemade Croutons, and Shaved Red Onions
Mill Pond “Chopped” Salad, 10
Romaine, Egg, Grape Tomato, Blue Cheese Crumbles, Bacon Bits, Toasted Pecans and a Creamy Balsamic Vinaigrette
MILL POND STEAKS
We serve only the finest quality USDA Certified Angus Prime and Choice Beef, and aged for 40 days. Our steaks are thick cut and cooked on a specially made TEC grill that heats up to over 1000 degrees, searing your steak and sealing in the juices.
We cook our steaks to the following temperatures.
BLACK AND BLUE - Cold in the center charred in a cast iron skillet.
RARE - Seared on the outside, cool center.
MEDIUM RARE - Warm red center.
MEDIUM - Hot red center.
MEDIUM WELL- Hot pink center.
Allow an additional 10 minutes for medium to medium well steaks.
Not responsible for WELL DONE steaks.
A LA CARTE ENTREES
Queen Cut Filet Mignon, 35 8 oz. Center Cut
King Cut Filet Mignon, 44 12 oz. Center Cut
Kansas City Bone in Strip Steak, 44 18 oz. Thick Cut
Rib-eye Steak, 32 14 oz. Thick Cut
Cowboy Style Bone-In Rib-eye Steak, Market Price 20-24 oz. Thick Cut
Surf and Turf, 52 Half Pound Center Cut Filet and Broiled Lobster Tail
Marinated Rack of Lamb, 39 14 oz.
Cedar Plank Salmon, 26
An 8oz. fillet served with Dill Compound Butter
Mill Pond Shrimp and Grits, 26
White Wine Cream Sauce with Fresh Jumbo Shrimp, Country Ham, Peppers,
Onions and Garlic over Stone Ground Boykin Mill Grits
Crab Cakes, 28
Fresh Lumped Crab Meat mixed with fresh Mayonnaise, Chives, Garlic and Panko Bread Crumbs
sauteed and topped with a Citrus Beurre Blanc
A LA CARTE SIDES
Baked Macaroni and Aged White Cheddar
Cream Corn and Aged White Cheddar Au Gratin
Scalloped Potato Au Gratin with Gorgonzola and Asiago
One Pound Idaho Baked Potato
Loaded Twice Baked Potato
Butter and Chive Shaved Silver Queen Corn
Roasted Garlic Mashed Potatoes
Classic Creamed Spinach
Authentic Mill Pond Stone Ground Grits
SC Butterbean Succotash
Sauteed Sweet Vidalia Onions
Streamed Asparagus with Charon and Tomato
Boykin Mill Cornmeal Fried Okra