Joe's Bar & Grill

Served over rice with spicy black bean and corn salsa

Stuffed with lump crab meat and spices

Served on a bed of lettuce with cocktail sauce

Semi-spicy Thai sauce with green onions

Sautéed in a spicy marinara with garlic toast wedges

Sautéed in a white wine butter sauce with lemon, tomato, scallions and shallots with garlic toast wedges

Bacon wrapped scallops, blackened beef tips, shrimp, fish bites with a side of vin blanc pasta

Sautéed and served with black bean and corn salsa with hollandaise

Drizzled with lemon olive oil caper dressing and served with our sour cream garnished with caviar, and a mini Caesar salad

Bacon wrapped sea scallops served over rice with drawn butter

Low Country style, sauteed with scallions, shallots, andouille sausage over stone ground grits

Served with mango slaw and soy ginger dressing

Serves four to five people, ask your server

Our chef offers a choice of two homemade soups daily

Mixed green, tomato, cucumber, red onions, and mushrooms

Iceberg wedge with bacon, tomato, shredded carrots, cucumber, red onions, bleu cheese crumbles, and bleu cheese dressing

Romaine and parmesan cheese

Romaine and parmesan cheese with banana peppers and crumbled  bacon

Mixed greens, tomato, cucumber, red onions, kalamata olives, banana peppers, and feta cheese with Greek dressing

Toasted almonds, Asian pears, tomato, red onions, carrots, and cucumber with soy ginger dressing

Generous cut of prime rib served with au jus and bearnaise sauce. Larger cuts are $3 per oz after 14oz

8oz filet mignon coated with peppercorns, seared and laced in a brandy and Dijon cream sauce

13oz center cut strip steak char-grilled just the way you want it, served with bearnaise sauce

13oz center cut strip steak char-grilled and topped with teriyaki sauteed portabella mushrooms

8oz filet mignon char-grilled, topped with sauteed mushrooms in a marsala brown sauce

12oz prime cut of aged beef char-grilled and served with a side of bearnaise sauce

Tenderloin medallions with shrimp and scallops, finished with bearnaise sauce

Large gulf shrimp and sea scallops tossed in our homemade parmesan cream sauce with fettuccine

Large gulf shrimp and andouille sausage, sauteed in butter, garlic, shallots, scallions, and tomatoes served over stone ground grits

Large gulf shrimp dusted in flour and sauteed in butter, garlic, white wine, and special seasonings served over angelhair pasta

Large gulf shrimp sauteed in peppery butter sauce with a four bell pepper medley, our version of a Lowcountry favorite

Large gulf shrimp sauteed in garlic butter velouté sauce, lemon and herbs served over angel hair pasta

Large gulf shrimp, New England sea scallops, back fin & lump crab meat and Prince Edward Island blue mussels baked in garlic butter, white wine, lemon and herbs, topped with grated parmesan and served with rice

Tenderloin medallions with shrimp and South Carolina style. A blend of back fin and lump crab meat, spices, and panko, sauteed golden brown and served with a spicy black bean and corn salsa

New England sea scallops seared in lemon butter and seasonings served with rice, a local favorite

Sauteed in spicy marinara sauce and served over linguine pasta and garlic toast points

South African cold water lobster tail, broiled in lemon butter

Two 9oz bone-in chops marinated and char-grilled, topped with an apple mango chutney, served over garlic sweet potato mash

Center cut, char-grilled with a honey molasses BBQ glaze served over garlic sweet potato mash

Char-grilled 12oz ribeye topped with a Lowcountry style crab cake, blackened shrimp, and bearnaise sauce served with roasted potatoes

Braised in au jus with carrots, mushrooms, celery, onions served over roasted smashed potatoes

Char-grilled and served with fresh mint jelly and roasted potatoes

Char-grilled 6oz filet mignon and broiled South African lobster tail served with roasted potatoes

Sauteed chicken breast baked with mozzarella and parmesan cheese, topped with marinara over fresh linguine pasta

Lightly breaded, sauteed and served over marinated grilled portabella mushroom and finished with a Dijon mustard cream sauce with a side of rice

Classic sauce with capers and diced tomatoes, served over angel hair pasta

Breaded and topped with sauteed mushrooms, tomatoes, scallions and shallot in a tasty soy velouté sauce, served over angel hair pasta

Twin chicken breast seasoned with lemon pepper and garlic, grilled and served over linguine with kalamata olives, tomatoes, scallions, lemon zest, red pepper sauce, feta crumbles and extra virgin olive oil

Ask your server about our seasonal cheesecakes

Ask your sever about our made in house daily cobbler, topped with ice cream and whipped cream

Made in house fudge brownie topped with ice cream, chocolate, caramel, and whipped cream

Made in house banana bread pudding with a warm whiskey cream sauce, cinnamon, topped with ice cream, whipped cream, and caramel drizzle