Deck 383 - Vollständiges Menü

Grilled Portbella with roasted red pepper and soft leeks topped with grated swiss.

Grilled sirloin topped with roasted garlic, caramelized onion and bleu cheese.

Fresh baby spinach topped with chopped boiled egg, bacon and bleu cheese, served with warm honey dijon vinaigrette.

A fresh blend of lettuce, sprinkled with mixed shredded cheeses, sweet ripe tomato and cucumber with toasted herbed croutons.

An all crabmeat treat, perfectly cooked topped with crispy fried leak straws and stacked on our delicious fried green tomatoes, with a lemon pesto aioli.

A generous portion of our all natural french fries smothered in rich brown scratch gravy and topped with delectable hickory smoked pork belly.

One half pound of our own custom grind of chuck, shrot rib, and brisket cooked anyway yo want or forour veggie folks, a fresh broiledportbella mushroom substitution we'll serve it naked.

Eating high on the hog with our fried pork tenderloin on a toasted brioche bun with fried green tomato and our lemon pesto aioli.

Southern comfort, like a summer hammock swing, our griled bologna with caramelized onion on a soft brioche bun.

Our locally sourced chicken breast marinated and dipped in our own seasoned breading and fried to a golden brown, topped with marmalde and swiss on our focaccia.

Our all thrilla no filla crab cake sandwiches sweet lump crab meat gent breaded and cooked to golden goodness, served on a brioche bun.

Sweet tomato, fresh basil, and toasted benne seed on a melted bed of provolone all topped with evoo.

Blackened with siracha tossed onion, green pepper and jalapenos topped with grated and provolone.