Rick Erwin’s Greer menu — United States

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

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

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

Fresh oysters baked with a savory topping of tomato gremolata, brown butter, panko breadcrumbs, confit garlic, basil, and parmesan cheese.

Crispy fried green tomato slices served with a savory pimento cheese spread and a spicy hot cherry pepper jam.

This starter features thick-cut bacon served with pickled red onions, horseradish pickles, and a spicy Korean-style barbecue sauce.

A wedge of Kasseri cheese is flambéed with brandy and served with French bread.

A creamy Italian cheese served with heirloom tomatoes, roasted grapefruit, fresh mint, lemon zest, balsamic glaze, and grilled baguette.

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

A savory beef broth filled with caramelized onions, topped with a toasted baguette slice and melted Swiss and Parmesan cheeses.

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

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

A crisp romaine lettuce salad topped with buttery breadcrumbs and shaved Parmesan cheese, served with a creamy peppercorn and Parmesan dressing.

This dish features a center-cut filet mignon served with a crab cake, whipped potatoes, and asparagus, with the option to substitute a broiled or fried 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.

Pan-seared Atlantic salmon served over creamy brown butter polenta and zucchini noodles, finished with a savory Japanese-inspired spice glaze.

This dish features jumbo tiger shrimp and spicy andouille sausage served over creamy goat cheese grits with a tomato-based white wine sauce and fresh herbs.

Pan-seared scallops served with frisée lettuce, avocado purée, charred mango, and pickled fennel and red onions.

A 12-ounce bone-in pork chop served with a corn and green tomato succotash, finished with an apple cider gastrique, Madeira wine sauce, and fresh basil.

Two jumbo lump crab cakes served with corn puree, savory sofrito, sautéed spinach, crispy bacon, and a creamy remoulade sauce.

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

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

Pan-seared 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 pasta pockets filled with king crab and ricotta cheese, served in a creamy saffron-infused sauce with fresh 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.

A 7-ounce tenderloin steak, known for its lean and buttery texture.

A 12-ounce New York strip steak sourced from Linz Heritage.

A 14-ounce premium cut of New York strip steak, grilled to your preference.

A 16-ounce premium ribeye steak, known for its rich marbling and tender texture.

A 16-ounce, dry-aged ribeye steak served as a premium cut of beef.

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.

Two pan-seared sea scallops served as an optional addition to your meal.

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.

Choose one starter from our selection of gourmet greens, creamy she crab soup, or a classic Caesar salad.

This selection includes Atlantic salmon, rigatoni pasta with Italian sausage, and steak au poivre.

This selection includes a classic vanilla custard with a caramelized sugar crust and a tart lime-flavored pie.

This Napa Valley Cabernet Sauvignon features rich flavors of red fruit, cassis, huckleberry, and plum with a smooth toffee finish.

This New Zealand Sauvignon Blanc is a crisp, refreshing white wine featuring bright citrus aromas and tropical fruit flavors.