Twisted Food Menus
Appetizers
Jerk Island spiced shrimp kabobs with a mango cane sauce
Grilled Texas Pete chicken wings, a buffalo style wing marinated for 24 hours in tarragon buttermilk brine
Oysters Rion, single selects stuffed with a spinach prosciutto pesto and topped with crushed pecan crust
Hanger steak and seasonal vegetables skewered and finished with a Cajun hollandaise
Roasted red pepper hummus with garden vegetables and toasted pita chips
Carolina egg roll, filled with pulled pork and roasted corn and steamed Napa cabbage with white BBQ sauce
Little neck mussels tossed in a country ham and Weiss ale sauce
Twisted salad, arugula and mixed greens tossed with toasted pecans, Gorgonzola, and dried cranberries finished with a house balsamic vinaigrette
Soups
She crab soup, a coastal Carolina staple, a cream based soup filled with lump crab and finished with a shot of sherry
French Onion, a winter staple made with sweet Vidalia onion and topped with a blue cheese parmesan crouton
Shrimp and sausage white bean chili; A Twisted Oak specialty finished with gulf shrimp and Andouille sausage
Chicken noodle, an American classic with a twist of slow roasted Cornish hens, organic carrots and egg noodles
Entrees
Pan fried Cornish hen with white BBQ sauce
Clover honey glazed Alaskan salmon on a bed of sautéed baby spinach
Blue crab cakes pan seared and finished with a shallot red pepper coulisse
Shrimp n’ Grits with prosciutto, red pepper and Vidalia onion strips over Carolina yellow grits
Grilled pork tenderloin w/ Vidalia onion and Georgia peach sauce
Lemon herb crusted sea scallops and tiger shrimp on a bed of mixed with greens
Grilled asparagus then tossed with a wasabi miso dressing
Grilled quail, birds are curry fed farm raised l on a bed of Kentucky whiskey glazed brussel sprouts
Side items
Roasted garlic mashed Potatoes, always a crowd pleaser!
Green Bean and Red Pepper Sauté, served piping hot with a hint of butter
Mac and cheese cupcakes, a fun twist with a mix of cheeses and elbow macaroni
Buttermilk biscuits, big and fluffy just like Grandma use to make
Hushpuppies, this colonial classic is sure to not only hush the dogs!
Desserts
Key lime pie, made from scratch with a tried and true house recipe and summer favorite
Cheese cake Chicago, with a Tootsie Roll drizzle the last of Chicago’s great candies!
Choc-O-lotto cake, a tall tower of chocolate cake double layered for twice the fun
House churned ice cream – your choice of over 20 different flavors! Add on one of the following for even more excitement, brownie bed, hot fudge, pecans, walnuts, whipped cream or fruit reduction
