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Appetizers



Sandfly Nachos
House-smoked, pork hand-pulled and cast-iron roasted. Placed atop crisp wonton chips, draped with smokey cheeses, diced pico de gallo, and tangy BBQ sauce.
$11.25
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Tybee Tuna
Ahi yellowfin dry rubbed and quickly seared. Generously sliced, and placed atop chilled sweet seaweed salad with cucumber wasabi, sweet teriyaki glaze, and freshly-diced mango salsa.
$11.25
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Crisp Calamari Marinare
Tender tubes and tentacles, hand breaded and flash fried to golden perfection! atop robust marinara topped with shaved pecorino romano and garden fresh herbs.
$11.25
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Firecracker Shrimp
Plump hand breaded shrimp, flash fried until golden. Rolled in Chef Kirk's original Firecracker recipe on a bed of crisp greens, topped with scallions and Holland peppers.
$11.25
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Pork Pot Stickers
Sweet shrimp and pork, blended with ginger and scallion. Stuffed inside delicate spring wrappers. Cast-iron grilled until golden. On a bed of cool seaweed salad with Ponzu glaze.
$11.25
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Chimichurri Empanadas
Fluffy, savory, pastry shells filled with slow-roasted vegetables, herbs, and robust spices, flash-fried until golden. Served on a bed of crisp lettuces with herbaceous cilantro chimicurri dipping sauce.
$11.25
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