The Mayor's House Restaurant menu

Espresso

Regular or Decaf

Cappuccino

Regular or Decaf

Café Latte

Hazelnut or Sugar Free Vanilla

Café Jamaica

(Tia Maria)

Café Acapulco

(Kahlua)

Café Roma

(Amaretto)

Irish Coffee

(Jameson’s)

Irish Cream Coffee

(Bailey`s)

House Special Café Viennese

Our Kona blend coffee with vanilla ice cream, Brandy, Curacao, Nutmeg and Whipped Cream

Soup du Jour

Tossed Salad

French Onion Soup

topped with melted provolone cheese

She Crab Soup

a creamy South Carolina specialty loaded with lump crab & seasoned with sherry

Caesar Salad for Two

San Francisco Style

Encrusted with sesame & poppy seeds, served over a honey-soy glaze w/ginger

Lowcountry Style

Sautéed with peppers, onions, mushrooms & tomatoes in a tasso sauce, over a stone ground grits cake

California Style

Sautéed with fresh mushrooms & artichoke hearts in a light lemon butter sauce

Idaho Style

Sautéed with a shredded potato & onion crust over a creamy tomato crab sauce

Key Lime Pie

made with real Key Lime juice & fresh whipped cream

Praline Pecan Ice Cream Pie

Frozen confection with a chocolate cookie crust, pecans, caramel & chocolate

Peach Melba

French vanilla ice cream topped with peaches, Melba sauce and whipped cream

Blueberry Cheesecake

Chocolate Volcano

Dark dense chocolate cake surrounding a warm chocolate truffle lava center served with vanilla ice cream

Vanilla Bean Creme Brulee

A rich baked custard which, just before serving, is sprinkled with sugar and quickly carmelized creating a delicious brittle topping over the cool creamy custard beneath

Creme Brulee Alexander

topped with French vanilla ice cream which is then topped with Brandy Nutmeg Caramel Sauce

Fonseca Bin 27 Fine Reserve Porto

Sandeman Founders Reserve Porto

Sandeman Don fino Dry Sherry

Harveys Bristol Cream

Drambuie

Deco Port w/Essence of Chocolate

B & B

Grand Marnier

Hennessy VSOP

Courvoisier VSOP

Remy Martin VSOP

Martell Cordon Bleu

Blackened or Fried Green Tomatoes

over a stone ground grits cake

Escargot Chablis

baked with herbed garlic butter & chablis

Stuffed Portobella Mushroom

stuffed with sausage, bacon & cheese, topped with demi-glace & melted mozzarella cheese

Lump Crabcake Appetizer

served with a green onion & lobster sauce

Oysters Rockefeller

baked with bacon, spinach & a touch of anisette topped with sauce béarnaise

Shrimp Dominique

jumbo shrimp stuffed with cheddar & dijon, wrapped in bacon & served with sauce béarnaise

Fried Lobster

Maine lobster tail meat lightly dusted with seasoned flour

Bananas Foster

Ripe bananas sauteed in butter and brown sugar, Orange Curacao, Banana Licqueur, flamed in 151 Rum & cinnamon. Served over French vanilla ice cream

Cherries Jubilee

Rich dark Bordeaux cherries cooked in Cherry Brandy, Orange Curacao, flamed with 151 Rum, and served over French vanilla ice cream

Custard Filled Crêpes L’Orange

Paper-thin crepes wrapped around a vanilla custard filling sauteed with fresh orange, Grand Marnier and flamed with 151 Rum

Chicken Portobella Marsala

Boneless breast of chicken sauteed with portobella mushrooms in a Marsala wine sauce over linguine

Veal Piccata

Sautéed with fresh mushrooms & capers in a light lemon butter sauce

Veal Oscar

Sautéed medallions of veal topped with lump crab, veal demi-glace, asparagus & sauce béarnaise

Chicken New Orleans

Boneless breast of chicken sauteed with shrimp & scallops in a light Cajun cream sauce over linguine

Lacquered Duckling

Slow roasted half duckling w/an orange-honey-soy glaze

Filet Mignon Royale

served over demi-glace & glazed with sauce béarnaise

Steak Au Poivre

center cut filet mignon with a cognac, green peppercorn & dijon cream sauce, topped with sauce béarnaise

Petite Filet & Fried Lobster

Broiled 4oz filet mignon & fried 4oz Maine lobster tail Supersize - add 4oz filet $9, 4oz lob tail $9

Crispy Pork Osso Buco

Braised pork shank with a lightly crisped outside, served with it’s natural demi-glace over mashed potatoes w/fried spinach

Grenadin of Beef

three medallions of filet mignon , each topped with a different sauce...béarnaise, choron & mushroom

Mint Julep Rack of Lamb

Seared & roasted with a bourbon mint sauce

Chateaubriand for Two

Center cut tenderloin served with béarnaise & mushroom marchands de vin (carved tableside at tables of 6 or less )

Fried Jumbo Shrimp

Lightly dusted with seasoned flour

Shrimp Monachina

Jumbo shrimp, mushrooms & basil with white wine, marinara & melted mozzarella cheese over linguine

The Mayor’s Shrimp & Grits

Jumbo shrimp sautéed with peppers, onions & mushrooms in a tasso sauce over a stone ground grits cake

Shrimp & Scallop Key West

Jumbo shrimp & fresh sea scallops sautéed with Key Lime Sauce & toasted almonds

Crab Cakes

90% Lump crabmeat cakes over lobster cream sauce

Coquille St. Jacques

Fresh sea scallops, mushrooms & shallots baked in a parmesan cream sauce, topped with provolone

Fried Lobster & Shrimp

Maine lobster tail meat & jumbo shrimp lightly dusted with seasoned flour, served w/lemon butter

Ocean Platter

Broiled jumbo shrimp, sea scallops & fresh fish filet

Lobster Tails Trio

Three 4oz Maine lobster tails fried or broiled

Lobster Cardinal

Two 4oz broiled Maine lobster tails topped with shrimp & scallops in a lobster cream sauce