Shrimp Cocktail
13.00
Jumbo shrimp cooked in a flavorful broth served chilled
with a golden beet and radish salad with petite greens.
Finished with our fresh horseradish cocktail sauce.
Sesame Seared Tuna 11.00
Sashimi grade ahi tuna encrusted with sesame seeds then
served with wasabi, pickled ginger, soya and sea weed salad.
Cipolinni, Spinach & Boursin Cheese Dip 7.00
Creamy boursin cheese mixed with spinach and cipolinni
onions then baked and served with our homemade flat bread.
Ginger Peanut Lettuce Wraps 7.00
Tender chicken sauteed in our ginger peanut sauce, then
served with chili garlic sauce, pickled cucumber, carrots,
cabbage, crispy noodles and butter lettuce.
Hickory Smoked Salmon 8.00
House smoked salmon served with dill aioli and toast points.
Crab Cakes 11.00
Colossal crab meat folded into a delicate dressing then molded and seared and served with our Louisiana style remoulade.
Jeffrey's Famed Crawfish Rolls9.00
Tender crawfish in a crispy egg roll with cabbage, carrots and onions. Served with Thai chili and ginger peanut sauces.
Sicilian Calamari 8.00
Crispy and spicy calamari served with grape tomato confit, bococinni, citrus pesta and aged balsamic.
Baked Brie & Poached Pear 9.00
Brie wrapped in puffed pastry then baked to a crisp and served with a mulled cider poached pear and pear jam, finished with raspberry drizzle.
Crispy Oysters 9.00
Crispy fried oysters served over garlic toast and sopressata ham. Finished with creole mustard sauce with horseradish.
Soups & Greens
Jeffrey's Fresh Soup of the Day Small bowl 4.00 / Large Bowl 5.25
French Quarter Onion
Soup6.50
Spiked with bourbon and red wine, finished with crostini's and three cheeses.
Confetti Spinach
Salad 8.50
Roasted red peppers, egg, bacon, black olives, feta cheese and Jeffrey's signature dressing.
Classical Caesar 6.50
Traditional dressing, parmesan cheese, croutons and romaine lettuce.
Wedge of Iceberg 6.50
Crispy bacon, tomatoes, blue cheese, onions and sweet onion vinaigrette.
Field Green & Vegetable Salad 6.50
Tender field greens with shallots, radish, carrots, cucumber and grape tomatoes.
Crispy Baked Goat Cheese Salad 9.50
Panko encrusted and baked goat cheese served over baby arugula with apples, marinated avocado, pickled red onions, grape tomatoes, bourbon bacon lardons and finished with a lemon black pepper dressing.
Specialties
16 oz. Creole Pork Chop 24.00
Grilled Berkshire pork chops topped with housemade andouille sausage gravy. Served over butter whipped potatoes.
Veal Marsala 22.00
Tender veal sauteed in shallots, mushrooms and sweet marsala wine
and finished with veal stock and butter. Served over daily risotto.
Sandwiches
Grilled “Angus” Burger
½ Pound 9.75
Sharp NY cheddar, bacon, lettuce & tomato on a kaiser roll.
Shaved Steak & Onions 10.00
Swiss cheese on a French baguette with red wine-jus.
Reuben with a "Twist" 9.50
Shaved corned beef, braised red cabbage, swiss cheese and 1000 island on rye bread.
Hickory Grilled Chicken 9.50
Swiss cheese, bacon, honey mustard, lettuce and tomato on a kaiser roll.
Additions
To salads or any other plate
Mixeo Green Salad - 4.00
Caesar Salad - 4.00
Wedge Salad - 4.00
Chicken - 5.00
Crab Cake - 8.00
Shrimp - 9.00
Tuna - 10.00
Fried Calamari - $7.00
Smoked Salmon - $8.00
Filet Mignon - 11.00
Jeffrey's Steak & Chops
Our steaks are selected with the utmost care for proper marbling and are aged for a minimum of 40 days for depth of flavor and overall texture. Our steaks and chops are prepared in an infrared broiler at 1800 degrees. For optimal thickness and height we only use center cuts. Our steaks and cbops are served witb one of our famous side items.
Demi Glace - $2.00 • Truffle Butter - $2.00 • Mushroom Demi - $2.00 • Blue cheese Butter - $2.00 • Foie Gras Butter - $3.00
Colorado Lamb T-Bone 24.00
16 oz. marinated lamb porterhouse.
Pasta
Jumbo Shrimp al Pomodora 20.00
Sauteed shrimp, garlic, spinach over ziti pasta tossed with a classic pomodora sauce. Finished with fresh graded Parmesan and basil.
Pasta Paloma 18.00
Sauteed chicken breast, prosciutto ham, shallots, garlic, tomatoes and spinach in a sherried cream sauce tossed with Gemelli Pasta and finished with basil pesto.
Seared Diver Scallops24.00
Handmade linguine tossed in an alfredo sauce and topped with seared scallops, pancetta ham, green onions and tomato confit.
Lobster N Cheese Ravioli 19.00
Sauteed lobster, spinach, mushrooms and tomatoes in a tomato-cream sauce.
Seafood
Shrimp N Grits 18.00
Sauteed jumbo shrimp in a honey curry sauce served over Anson Mill grits and over the vegetable of the day.
Almond Encrusted Tilapia 16.00
Almond encrusted tilapia served over asparagus and topped with a tangerine butter sauce.
Pan Roasted Halibut 23.00
Served over wilted greens then finished with a tarragon beurre blanc sauce.
Sauteed Crab Cakes 22.00
Served with your choice of a side and our Louisiana remoulade.
Flame Broiled Salmon 18.00
With a lemon, chili glaze and a chayote, ginger, cilantro relish.
Served with your choice of a side.
Crispy Carolina Seafood Plate 18.00
Calabash Style fried Jumbo Shrimp, Calamari, Oysters and Flounder, served with Lemon Lime Slaw and Carolina Tartar Sauce.
Chicken and Duck
Chicken Parm 19.00
Airline chicken breast fried until crisp, served over boursin polenta and garlic spinach. Topped with housemade tomato basil sauce. Finished with aged provolone and molten Parmesan.
Olive Oil & Herb Basted Chicken 20.00
Marinated baby chicken broiled with an herb, lemon, garlic, olive oil baste. Served with your choice of a side.
Pan Fried Chicken Breast16.00
Topped with a red pepper cream sauce. Served over mashed potatoes.
Duck Provencal 22.00
Airline duck breast served over sauteed duck confit, swiss chard, grape tomatoes, basil and butternut squash. Finished with a roasted garlic pesta and an olive jus.
Side Items
All side items are $4.00
Collards with Watauga Ham Hock
Daily Chefs Risotto
Salt & Pepper Baked Potato
Butter Whipped Potatoes
Sweet Potato Casserole
Anson Mill Grits
Grilled Asparagus
Butter Braised Musbrooms
Mac & Cbeese witb Aged Cbeddar Cheese, Bacon & Green Onions
Au Gratin Potatoes
Green Beans
Daily Vegetables
Soy Butter Broccolini
Split Plate Fee - $4.00 / We add 18% Gratuity for Parties of Six or More.
