STARTERS
Fried Calamari served a top a bed of seasonal greens with roma tomatoes, kalamata olives, roasted yellow peppers and crumbled goat cheese, dressed with a mango-orange vinaigrette
$9
N.C. pulled pork bbq pizza – grilled flatbread topped with pulled bbq pork, bacon, grilled corn, caramelized onion, pickled okra and three cheese blend, garnished with home made country slaw
$9
Gorgonzola risotto stuffed portobello mushroom, topped with sautéed shrimp, applewood smoked bacon, roma tomatoes and fresh herbs in a light shrimp and brandy veloute
$10
Live Oak Cafés famous crab dip, served with toasted garlic bread loaf
$9
SOUP
Chef’s daily fresh selection
cup $3 / bowl $5
SALADS
Caesar Salad, crisp romaine tossed in a crunchy, walnut Caesar dressing, topped with grated asiago cheese and home-made croutons
$6
Side salad of fresh mixed greens, crimini mushrooms, tomatoes, carrot, cucumber, and herb croutons
$6
Spinach salad with warm applewood smoked bacon vinaigrette, toasted pecans and Gorgonzola crumbles
$8
ENTREES
Low Country Gumbo of jumbo shrimp, roasted chicken, andouille and venison sausages, served with jasmine rice
$19
Shrimp Pasta - sautéed jumbo shrimp, fresh crabmeat, proscuitto, wild mushrooms, roma tomatoes, and leeks in a basil
pesto cream sauce tossed with pasta
$24
Buffalo Meat Loaf - Live Oak’s take on the traditional meat loaf, with fresh ground buffalo and pork seasoned with a special blend of herbs and spices, baked and finished with a rich burgundy - mushroom demi glace
Served with potato du jour and daily vegetables
$19
Herb seasoned grilled 12oz. Pork Porterhouse topped with an Applejack Brandy, mushroom and Boursin cheese cream sauce, served with potato du jour and daily vegetables
$22
Creole Shrimp and Grits - Jumbo shrimp sautéed with tasso ham, roasted corn, sweet bell peppers, roma tomatoes, and fresh herbs in a light Cajun shrimp gravy over creamy white cheddar grits
$22
Fresh N.C. Rainbow Trout – pecan encrusted with a bourbon herb butter sauce, over butternut squash ravioli. Served with daily vegetables
$23
Mediterranean Seafood Bake - Chef’s choice of seafood, baked in a marinated sauce of white balsamic vinegar, Bermuda onions, artichoke hearts, roasted peppers, tomatoes, capers, kalamata olives, fresh basil and mint. Finished with crumbled feta cheese and jasmine rice
$21
Grilled Ribeye, topped with a confit of caramelized sweet onions, horseradish cream and balsamic reduction
Served with potato du jour and daily vegetables
$24
Baked Scallops Au Gratin - jumbo sea scallops and lump crab meat smothered in a rich sherry, dill cream sauce, topped with herbed - asiago cheese bread crumbs, then baked until golden brown
Served with jasmine rice and daily vegetables
$25
Small plates
Available Tuesday-Thursday
Beginning November 29, 2011
Open face buffalo meatloaf sandwich served on rustic bread,
topped with burgundy mushroom gravy. Served with home made
beer battered onion rings
$12
Low Country Gumbo of jumbo shrimp, roasted chicken, andouille and venison
sausages, served with jasmine rice
$11
Chicken Carbonara – sautéed chicken breast, shallots, country ham,
peas, and roma tomatoes tossed with brie cheese and
a touch of cream over black pepper fettuccini
$12
Marinated grilled portabella mushroom salad – grilled portabella over a bed of seasonal greens with roasted pepper, kalamata olives, roma tomato, cipolini onions, and feta cheese with a creamy basil pesto dressing
$11
Pasta Primavera – sautéed vegetable medley in a light tomato-tarragon cream
sauce, tossed with pasta
$11
Low Country pork loin cutlets – lightly breaded, pan sautéed topped with fried green tomatoes and andouille sausage gravy, over creamy white cheddar grits
$12
