Rick Erwin’s Clemson menu — United States

Fresh raw oysters served on the half shell with cocktail sauce, a vinegar-based mignonette, citrus, and crackers.

• Half-Dozen$18
• Dozen$35

Chilled tiger shrimp served with a spicy horseradish-based cocktail sauce.

Thinly sliced raw tuna with a Japanese spice crust, served on a crispy wonton with a spicy Thai chili dressing.

Thinly sliced raw beef served with horseradish aioli, pickled onions, shaved parmesan, arugula, and garlic crostini.

Lightly fried calamari served with crispy squash, zucchini, okra, lemon, and a side of jalapeño tartar sauce.

Hard-boiled egg halves filled with a creamy truffle-infused yolk mixture, topped with sweet candied bacon and fresh chives.

Crispy fried green tomato slices served with whipped goat cheese and a sweet and spicy five-pepper jelly.

Crispy beer-battered cauliflower florets served with bleu cheese dressing, celery, and carrots.

Tender meatballs served in a tomato sauce with toasted ricotta cheese and crispy bread.

A chilled selection of shrimp, oysters, and lobster tail served with cocktail sauce, mignonette, and fresh horseradish.

A rich, creamy soup featuring lump crab meat and a splash of sherry.

This fresh arugula salad features strawberries, candied pecans, and basil, finished with crumbled feta cheese and a honey champagne vinaigrette.

A fresh salad of mixed greens topped with cranberries, Danish blue cheese, and sliced almonds, served with a balsamic vinaigrette.

A crisp wedge of iceberg lettuce topped with bacon, grape tomatoes, crispy onions, and Danish blue cheese dressing and crumbles.

Crisp romaine lettuce tossed in a creamy parmesan peppercorn dressing, topped with buttery breadcrumbs and shaved Parmigiano-Reggiano cheese.

A tender, lean cut of beef taken from the smaller end of the tenderloin.

• 7 oz$58
• 11 oz$75

A premium, high-quality cut of beef loin, grilled to your preference.

A premium, high-quality New York strip steak sourced from Linz Heritage Angus beef.

A premium, well-marbled ribeye steak known for its rich flavor and tender texture.

A premium, bone-in ribeye steak that has been dry-aged to enhance its tenderness and depth of flavor.

A large, premium cut of beef featuring both a tender filet and a flavorful strip steak, intended to be shared by two people.

A savory patty made with lump crab meat, seasoned and pan-seared until golden brown.

A tender, succulent lobster tail harvested from cold waters, served as a premium addition to your meal.

A crispy, deep-fried lobster tail served as an add-on to your meal.

Fresh sea scallops pan-seared until golden brown.

Top your steak with lump crab meat, asparagus, and a rich hollandaise sauce.

A blackened seasoning crust topped with melted bleu cheese.

A rich, creamy French sauce made with butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

A savory compound butter blended with aromatic truffle and fresh chives, designed to be melted over your dish.

A rich, savory sauce infused with the earthy aroma of truffles and the mild heat of cracked black peppercorns.

A fresh selection of seasonal mixed greens served with your choice of dressing.

A rich, creamy soup made with blue crab meat and crab roe, traditionally seasoned with sherry.

Crisp romaine lettuce tossed with creamy Caesar dressing, crunchy croutons, and shaved parmesan cheese.

A fresh Atlantic salmon fillet, pan-seared and served as a main course.

Rigatoni pasta tossed with savory Italian sausage in a flavorful sauce.

A pan-seared steak coated in a cracked peppercorn crust, typically served with a rich cream sauce.

A rich vanilla custard topped with a layer of hardened caramelized sugar.

A tart and creamy custard pie made with lime juice, served in a buttery graham cracker crust.

A warm chocolate brownie served with a scoop of vanilla ice cream.

This Napa Valley Cabernet Sauvignon is a full-bodied red wine featuring rich notes of dark fruit, vanilla, and cocoa.

This California Chardonnay offers aromas of lemon, crème brûlée, and white flowers, with bright tropical fruit flavors and a crisp finish.

This dish features a center-cut filet mignon served with a crab cake, whipped potatoes, and asparagus, with the option to substitute the crab cake for a broiled lobster tail for an additional charge.

• 4 oz$45
• 7 oz$72
• 11 oz$86

An 8-ounce prime flat iron steak served with a truffle peppercorn sauce and topped with crispy onions.

A roasted heritage pork chop served with herb-roasted potatoes, charred broccolini, and a Carolina mustard glaze.

Pan-seared scallops served over sweet corn risotto with a roasted sweet pepper salad and a bright lemon herb garnish.

Seared tuna coated in sesame seeds and glazed with a soy-mirin sauce, served with baby bok choy, Carolina gold rice, carrot slaw, and a side of wasabi aioli.

Pan-seared Atlantic salmon served with braised leeks, heirloom tomatoes, and spinach in a light citrus butter sauce.

Grilled domestic lamb chops served with a savory red wine reduction sauce.

Two jumbo lump crab cakes served with lobster creamed corn, fresh arugula, and a side of remoulade sauce.

Pan-seared chicken breast served with whipped potatoes and garlic green beans, finished with a tangy lemon and caper sauce.

Tender veal medallions pan-seared and served with sautéed baby spinach and a savory mushroom wine sauce.

Linguine pasta served with sautéed calamari, scallops, shrimp, and clams in a garlic tomato and white wine broth.

Pan-seared Mediterranean sea bass served with roasted broccolini, a charred lemon herb topping, and a white wine butter sauce.

Rigatoni pasta tossed in a savory Italian sausage meat sauce, topped with creamy ricotta, pecorino cheese, and fresh herbs.

Handmade ravioli filled with king crab and ricotta cheese, served in a delicate saffron-infused cream sauce with fresh herbs.

Tender pan-seared chicken breast served over fettuccine pasta in a savory, blackened Alfredo sauce with a blend of fine herbs.

Fresh asparagus spears cooked over an open flame until tender.

Fresh spinach cooked in a rich, creamy sauce and topped with savory smoked bacon.

Thick-cut slices of onion, coated in batter and deep-fried until golden and crispy.

Flash-fried Brussels sprouts served with a savory bacon jam.

Crispy, hand-cut potatoes tossed with savory truffle oil and grated Parmesan cheese.

Thick, straw-like pasta served in a savory tomato sauce with cured pork cheek and pecorino cheese.

Creamy mashed potatoes blended with a savory mixture of five different cheeses.

Sautéed mushrooms tossed in a balsamic glaze and topped with creamy goat cheese.

Thinly sliced potatoes baked in a creamy cheese sauce until golden brown.

A creamy pasta dish prepared with a blend of five different cheeses.