Last Resort Grill proudly presents a diverse menu showcasing the best of Southern cuisine, crafted with fresh ingredients and culinary expertise.
Fresh Atlantic salmon is lightly crusted with horseradish, paired with a refreshing cucumber dill salad, and served alongside lemon-sautéed kale with white flower buds on a bed of creamy mashed sweet potatoes.
Tender pork shoulder, marinated with garlic and citrus, is rolled with house-made chorizo, slow-roasted for 6 hours, grilled, and served in a rich au jus over creamy grits with sautéed kale, topped with grilled pineapple salsa and a trio of parsley verde, chipotle remoulade, and ancho chili.
Seared fresh scallops rest atop creamy cheese grits and sweet corn cream soup, garnished with crispy bacon lardons and a tomato herb salad, drizzled with parsley verde and sweet ancho chili sauce.
A resort classic: Fresh grilled Atlantic salmon served over Charleston grits with a dijon caper sauce.
A long-time favorite: Juicy double-breast chicken stuffed with a savory cheese blend, topped with a honey pecan sauce, and accompanied by green beans and creamy grits. This dish embodies the flavor of Last Resort Grill.
Premium beef tenderloin, crusted with piloncillo and cracked black pepper, is grilled over hot coals and served atop creamy Yukon gold mashed potatoes with chili-dusted corn on the cob and topped with salsa verde and roasted tomato butter.
Boneless beef short ribs are braised low and slow with fresh herbs, served with au jus, creamy mashed potatoes, and topped with salsa veracruz and crispy fried onions.
Cornmeal-crusted fried catfish is a Southern staple. Fresh, farm-raised catfish is coated in a flavorful cornmeal breading and fried to a golden brown, served with jalapeño tartar sauce, creamy corn grits, and fried okra.
Grilled peppercorn-crusted beef tenderloin, served over a crispy shrimp cake and roasted tomato butter, accompanied by house-made Yukon gold mashed potatoes and balsamic demi-glazed sautéed green beans.
Crispy green chili grit cakes are topped with roasted acorn squash, grilled brussels sprouts, kale, broccolini, and a kohlrabi slaw with prickly pear vinaigrette, layered over seasoned black beans, and finished with chili remoulade and cotija cheese.
A unique and flavorful creation: House-smoked BBQ pasilla chicken layered over seasoned black beans with green chili grit cakes and sautéed kale, topped with cilantro crema, salsa fresca, and crispy tortilla strips.
Pork tenderloin stuffed with roasted poblano peppers, grilled fresh pineapple, applewood smoked bacon, and feta cheese, pan-seared to perfection with a bourbon balsamic glaze, maple-infused sweet potato mash, and sautéed greens.
Signature vegetarian dish: Black beans stacked on crispy tortillas, honey-roasted squash, grilled fresh kale, topped with crispy maple-smoked tofu and finished with chipotle remoulade and toasted sesame parmesan.
