1910 Restaurant & Wine Bar

Sautéed Gulf shrimp, french bread, and BBQ glaze.

Local Gulf crabmeat. Served with jalapeño rémoulade.

Assorted cheeses and accoutrement.

Shredded smoked pork, hand~cut fries, pork gravy, melted white cheddar cheese curds

Parmesan crusted asparagus with basil aioli.

Boneless quail breast wrapped in bacon, jalapeño cream cheese and pickled jalapeños, drizzled with steen's

Mixed greens, feta cheese, house-made cracklings, and blueberries. Recommended dressing: blueberry jalapeño vinaigrette.

Spinach, Gorgonzola, toasted pecans, bacon, and green apples. Recommended dressing: bourbon cider vinaigrette.

Mixed greens , turkey, shredded mozzarella, cucumber, and tomato. Recommended dressing: creamy peppercorn ranch.

Mixed greens , shaved asiago, house-made croutons, and Parmesan crisps. Recommended dressing: classic Caesar.

Mixed greens, honey/coriander/ lime vinaigrette, friend goat cheese, toasted crumbled almonds, blackberries

Gulf shrimp, organic stone-ground grits, BBQ glaze

Fresh australian sea bass seared golden brown with haricot vert and chimichurri.

Chicken or shrimp, mushrooms, Sauce Isabel, and orecchiette

(8 oz.) USDA certified Angus beef. Served with brown butter and steak sauce reduction.

Blueberry barbeque sauce, bacon potato puree, asparagus, tomatoes, toasted almonds

Walnut crusted organic chicken breast, penne pasta, toasted walnut pesto, roasted red peppers

Blue Cheese sauce/ red wine balsamic reduction with choice of side