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Port Land Grille Menu : Not Your Ordinary Salads |
| Local Watermelon Salad | $12.00 | With himalayan pink salt, roasted carolina peanuts organic greens, crumbled feta and a texas pete, local clover honey vinaigrette |
| Roasted Beets-Baby Organic Kale-Fennel & Gold Beet ÂCarpaccio Salad | $12.00 | With candied wlanuts, boursin cheese, fennel pollen and a vanilla bean-clover honey-citrus vinaigrette |
| Baby Organic Arugula-Pear-Speck & Gorgonzola Salad | $13.00 | With toasted pumpkin seeds, roasted hazelnuts, dried apricots & roasted sweet potatoes with a pomegranate-dijon-honey vinaigrette |
| Italian Chopped Salad | $12.00 | With romaine, giacomo’s pepperoni, salami, ham, prosciutto, fresh mozzarella, tuscan peppers, cured olives, roasted peppers, marinated white beans and a sweety pepp & balsamic herb vinaigrette |
| Shellfish & Baby Organic Spinach Salad | $18.00 | With gulf poached shrimp, lump blue crab meat, toasted pine nuts, hearts of palm, fried shallots, red grapes organic baby spinach and a green goddess – avocado vinaigrette |
| Simple Southern Salad | $8.00 | But goooood. A wedge of chilled iceberg lettuce, crisp nodine’s smoky bacon, tomatoes & chives topped with our famous maytag blue cheese dressing |
| Caesar Salad | $8.00 | With hearts of organic romaine, tomatoes, country olives and shaved asiago |
| Farmer’s Market Salad | $8.00 | Of house mixed baby greens, southern style pickled beets, hearts of palm and toasted sunflower seeds. Choice of dressings – white balsamic, garden herb vinaigrette; creamy goat cheese; plg’s creamy b |
Port Land Grille Menu : Snacks-Share-Small Plates |
| Buffalo Milk Ricotta-Spinach & Broccoli Rabe Stuffed Tondi | $14.00 | Mini ravioli) with a san marzano tomato arrabbiata sauce |
| Fresh Coldwater Oysters | On the half shell – by the piece – market – when available | |
| Housemade Pimiento Cheese Dip | $8.00 | With extra sharp aged cheddar cheese with crostini |
| Crispy Veggie Spring Rolls | $7.00 | With sweet & sour mango sauce |
| Fried California Cut Calamari ÂBuffalo Style | $8.00 | With our famous blue cheese sauce |
| Smoked Salmon ÂTartare | $9.00 | With grilled rye costini & a horseradish creme fraiche |
| Maine Lobster Rolls Slider Style | $16.00 | A delicious lobster salad, butter lettuce, buttered potato rolls with buttermilk slaw on the side |
| Plg’s Steak Tartare | $12.00 | Of certified USDA prime beef tenderloin, capers, red onion, stone ground mustard, lemon oil, horseradish aioli and crostinis |
| Shake & Bake Fries | $7.00 | North carolina sweet potato fries tossed in truffle oil & parmesan with a roasted pepper dijon mayo |
| Chilled Domestic Wild Caught Shrimp | $14.00 | With a texas pete spiked Âbloody mary sauce |
| Summer Watermelon Gazpacho | $8.00 | With pinenuts and crumbled feta cheese |
| Mac- N – Cheese | $14.00 | With english peas, smoky bacon, garden herbs and blue crab meat |
| Plg’s Crab Dip | $12.00 | With native blue crab meat and smoked shrimp with toasted crostini |
| Hardwood Grilled ÂVietnamese Style Kobe Beef Meatballs | $10.00 | With peanut noodles and a sweet-n-sour papaya lemongrass sauce |
| Port Land Grille’s Crab Cake | $14.00 | Domestic lump, crab and claw meat cake over southern style buttered baby lima beans and a warm apple-wood smoky bacon vinaigrette & a green goddess Âtartar sauce |
| Shawn’s ÂSmooth Pate of Chicken, Duck & Rabbit Liver, Cognac & Pistachio | $9.00 | With quince preserves, crostinis, capers, diced red onion, cornichones and whole grain mustard |
| Red Neck Eggroll | $8.00 | Filled with PLG’S housemade pulled pork barbecue & southern style local collard greens with a mango & fresh mint dipping sauce |
| Big Bowl Of Portuguese Style Littleneck Clams | $12.00 | Local clams (snead’s ferry) with grilled spicy sausage, tomatoes, sweet peppers, basil, roasted garlic, saffron |
Port Land Grille Menu : From The Port |
| Choice of wood grilled fish & preparation. |
| Wild Alaskan King Salmon | $32.00 | |
| Pan Seared True Diver Scallops Maine | $34.00 | |
| Wood Grilled Fresh Yellow Fin Tuna Cooked Rare (FL) | $32.00 | |
| Wild Caught Carolina Grouper | $37.00 | |
| Loch Duart Scottish Salmon | $25.00 | |
| Fresh Mahi Mahi (FL) | $24.00 | |
| Fresh Line-Caught Local Swordfish (Charleston Bump, SC) | $24.00 | |
| Fresh Fried Local Flounder (NC) | $26.00 | |
| Preparations | Sticky rice, grilled baby bok choy, roasted eggplant & our famous Âhong kong sauce, blue crabmeat, english pea, pancetta risotto with buttered spinach and a san marzano tomato, basil, melted onion  |
Port Land Grille Menu : From the Land |
| Wood Grilled Thick Cut Veal Rack Chop (16 Oz) | $42.00 | With duck fat skillet fried potatoes, sauteed hericot vert and a porcini mushroom-rainwater madeira natural jus |
| Aged Angus Bone-In Filet (16 OZ) | $56.00 | With duck fat skillet fried potatoes, sauteed butter spinach and a roasted red pepper chimichurri. Limited |
| Aged Angus Beef New York Strip Steak Center Cut (12 OZ) | $30.00 | With german style fingerling potatoes, skillet seared brussels sprouts & a horseradish creme fraiche |
| Mongolian Style Heirloom Berkshire Pork Chop (Minnesota) | $24.00 | With Âred neck spaetzel, roasted butternut squash, balsamic glazed cabbage and a sweet & tangy balsamic, plum BBQ jus |
| Free Range ÂFree Bird | $21.00 | Chicken three pieces with Âpound cake style potatoes, skillet seared basil corn and our famous Âeast meets west carolina style BBQ sauce |
| Aged Angus Beef Tenderloin (8 oz) | $37.00 | Grilled with roasted potatoes au gratin, thyme buttered baby green beans and our signature blue cheese-balsamic-roasted garlic sauce |
| Naturally Aged Heirloom Angus Ribeye Steak (14 oz) | $31.00 | With thick cut beer battered onion rings, grilled asparagus and a peppercorn-armagnac-grainy mustard sauce |
| Kansas City Strip Steak 18 oz | $48.00 | Artisan 28 day dry aged) with a four cheese twice baked potato, Âdrunkin mushrooms and our famous truffle-roasted garlic maitre d’ butter |
| Steak and Potatoes | $21.00 | Prime grade Âbaseball cut sirloin steak with buttery mashed yukon gold potatoes, wilted spinach and our house made p-1 steak sauce |
| Sugar & Spice Duck | $24.00 | Ashley farms – piedmont, nc. with coconut scented farro ÂpilafÂ, prosciutto wrapped dates, grilled smoked duck sausage, sauteed sugar snap peas & stewed Âsweet n sour stewed mangoes and a wild flowe |
| Plg’s Vegetable Plate | $24.00 | With roasted, sauteed and grilled seasonal vegetables, assorted starches (black rice, sweet mashed, polenta, mashed yukons), fresh herbs. Finished with a drizzle of pesto oil (shane’s favorite) |
Port Land Grille Menu : Desserts & Artesan Cheeses |
| Nutella – Dark Chocolate Brownie Sundae | $10.00 | With bruleed bananas, bourbon spiked chocolate sauce, toasted hazelnuts, salted caramel gelato, whipped cream with a fresh Mt. Ranier cherry on top |
| Assorted Gelato & Sorbetto – Served with Wafer Cookies | $6.00 | Selections change frequently, a few samples. Gelato: valrhona chocolate, vanilla bean, pumpkin, coffee, hazelnut biscotti, dulce de leche. Sorbetto: tangerine, peach, mango, blood orange, raspberry, |
| Chocolate Liqueur ÂSuicide Cake with Fresh Berries Berries | $8.00 | |
| Port Land Grille’s Tiramisu | $8.00 | |
| Southern Comfort & Caramel Walnut Tart | $8.00 | With butterscotch sauce and vanilla bean gelato |
| Chocolate Peanut Butter Cheese Cake | $8.00 | |
| Chocolate Molten Cake | $8.00 | With a scoop of gelato and a pool of butterscotch sauce |
| Not Your Ordinary Coconut Cake | $10.00 | With a caramel drizzle and & mango coulis |
| Plg’s Bread Pudding | $8.00 | Preparations changes often – served with a scoop of gelato and caramel sauce |
| Vanilla Bean Cheesecake | $8.00 | With a chocolate oreo cookie crust and fresh berries |
| Port Land Grille’s Creme Brulee | $8.00 | Flavors change frequently (sweet potato, espresso, lemon blueberry, bananas ÂfosterÂ, etc.) with chantilly creme and assorted cookies |
| Artesan Cheeses | $5.00 | Ask for today’s availability. Per selection |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.