APPETIZERS

FRIED GREEN TOMATOES

Topped with Creole marinara and mozzarella cheese. 8.95

BAKED BRIE CHEESE

Served with raspberry preserves and fresh fruit. 8.95

PORTABELLA FINGERS

Tempura battered Portabella slices fried till crisp. Served with a sweet and sour garlic sauce. 8.95

BEER BATTER FRIED GROUPER FINGERS

Served with a spicy Southern tartar sauce. 8.95

OYSTERS ROCKEFELLER

9.95

SKILLETS FRESH LUMP CRAB CAKES

A mini portion of our entreé. Served with a lemon-caper butter sauce. 9.95

SOUPS AND SALADS

HOMEMADE CHILI

Cup…3.00 Bowl…4.00

NEW ENGLAND CLAM CHOWDER

Cup…3.50 Bowl…4.50

SOUP OF THE DAY

Cup…3.50 Bowl…4.50

SKILLETS CAESAR SALAD

8.95
With your choice of the following either grilled or blackened:
Chicken……10.95 Shrimp……12.95 Salmon……13.95

ALL YOU CAN EAT SALAD BAR

8.95
With a cup of soup 10.95

FRESH MOZZARELLA AND TOMOATO SALAD WITH BALSAMIC VINAIGRETTE

8.95

CURRY CHICKEN WALDORF SALAD

Chicken with a hint of curry, apples, raisins, grapes and walnuts. Served on a pineapple boat. 10.95

GORGONZOLA WEDGE SALAD

A wedge of iceberg lettuce topped with a warm bacon vinaigrette, grape tomatoes and Gorgonzola cheese. 9.95

FANDANGO MANGO SALAD

With grilled chicken, heart of palm, mandarin oranges and crumbled Blue cheese. Served on a bed of mixed greens with a spicy Caribbean lime vinaigrette. 11.95

EGGS AND CREPES

Served with fresh fruit

EGGS BENEDICT

English muffin topped with Canadian bacon, poached eggs and smothered in hollandaise sauce. 9.95

EGGS FLORENTINE BENEDICT

English muffin topped with a mixture of spinach and cream cheese, poached eggs and hollandaise sauce. 10.95

FRESH LUMP CRAB CAKE BENEDICT

Our Low Country crabcakes topped with poached eggs and hollandaise sauce. 13.95

CHEESE OMELET

Cheddar, Monterrey Jack and Swiss. 8.95

SOUTHERN OMELET

Bacon, country sausage, peppers, onions, cheese and country gravy. 9.95

SEAFOOD OMELET

Shrimp, scallops, and crabmeat. 9.95

COUNTRY CREPE

Our crepes stuffed with sausage, cheese and scrambled eggs. Topped with hollandaise sauce. 8.95

VEGETABLE CREPE

Loads of vegetables, cheese and scrambled eggs rolled in crepes. 8.95

SEAFOOD CREPE

Scallops, shrimp and crabmeat scrambled with eggs, rolled in crepes. Topped with hollandaise sauce. 9.95

SOUTHERN STYLE ENTREES

BLACKENED CATFISH AND GRITS

Served with Andouille sausage and cheese grits. 16.95

FRIED BEER BATTERED FISH AND CHIPS

Cod, Grouper, Flounder, Catfish or Tilapia. 14.95

FRIED SEAFOOD PLATTERS

Shrimp……14.95 Scallops……14.95 Oysters……14.95 Add Fish…… 3.95 A combination of all three……15.95 Served with cole slaw and French fries.

SHRIMP AND GRITS

Tiger shrimp broiled in white wine. Topped with a bacon and sausage gravy over stone ground grits. 16.95

FRIED FISH SANDWICH

Cod, Grouper, Catfish, Tilapia or Flounder on a toasted hoagie. Served with French fries. 10.95

FRIED BBQ CHICKEN BREAST SANDWICH

Topped with bacon and melted Monterrey Jack cheese. Served on a toasted hoagie with French fries. 10.95

ENTREES

All entreés served with tossed salad, biscuits. Add a salad bar for $2.95

LAND

14oz PEPPER GRILED RIB-EYE

Rib-eye crusted with black pepper then grilled to perfection. Served with sautéed mushrooms and whipped potatoes. 19.95

ROASTED BEEF AND PEPPER KABOBS

Beef tenderloin and Holland peppers marinated in a red wine dressing. Served with red rice and fresh vegetables. 17.95

GRILLED 8oz FILET MIGNON

A Chateau cut filet of beef tenderloin grilled to your liking. Served with sautéed Crimini mushrooms, bearnaise sauce, fresh vegetables and whipped potatoes. 21.95

SKILLETS PRIME RIB AU JUS

Served with baked potato and vegetables…………………English cut 17.95 Captain’s cut 19.95

APRICOT AND MANGO BBQ RIBS

Baby back ribs slow roasted in seasonings finished with a mango and apricot smoked BBQ sauce.
Served with baked potato and vegetables…………………Half 16.95 Full 19.95

SAUTEED CALF’S LIVERS

A classic dish, topped with caramelized onions and bacon. Served with whipped potatoes and fresh vegetables. 18.95

DIJON AND BROWN SUGAR MARINATED PORK TENDERLOIN

Grilled to your liking with a black berry demi-glace. Served with whipped potatoes and fresh vegetables. 18.95

BRAISED LAMB SHANKS

Lamb shanks braised in vegetables and seasonings. Served with whipped potatoes and fresh vegetables. 19.95

SKILLET’S GRILLED MEATLOAF

Topped with a tomato demi-glace. Served with whipped potatoes and fresh vegetables. 15.95

CHICKEN FLORENTINE

Thinly pounded and lightly floured sautéed till golden brown topped with cheese and spinach. Finished with a nutmeg onion Florentine sauce over linguini. 17.95

CHICKEN MARSALA

17.95

VEAL MARSALA

20.95
Sautéed with mushrooms finished in a marsala wine. Butter sauce over fettuccine.

CHICKEN PICCATA

17.95

VEAL PICCATA

20.95
Floured and sautéed then finished in a white wine, caper lemon bur blanc.

CHICKEN FRICASSEE

17.95

VEAL FRICASSEE

21.95
Pounded very thin then dipped in a egg batter sautéed and cooked in a citrus wine butter sauce. Finished with sun dried tomatoes and spinach over linguine.

VEGETABLE LASAGNA

Fresh vegetables and Ricotta cheese layered in pasta. Topped with marinara and fresh Mozzarella cheese. 15.95

CAJUN JAMBALAYA

Sautéed chicken breast, Andouille sausage and shrimp over red rice. 18.95

SEA

SNAPPER VERA CRUZ

Seared snapper topped with jalapenos, tomatoes and black olives. Served with red rice. 20.95

POACHED SALMON

Salmon poached in white wine and lemon juice. Finished with a lemon and orange butter sauce. Served with rice and fresh vegetables. 18.95

LOBSTER TAILS

Two cold water tails lightly seasoned and broiled. Served with rice and fresh vegetables. 34.95

ALMOND AND PESTO ENCRUSTED MAHI-MAHI

Finished with a parmesan cream sauce. Served with rice and fresh vegetables. 18.95

ATLANTIC FLOUNDER

Stuffed with lump crabmeat and fresh spinach, accompanied by a roasted tomato cream sauce. Served with red rice and fresh vegetables. 22.95

SEAFOOD SCAMPI

Mussels, clams, and shrimp sautéed in a garlic wine sauce. Finished with butter over fettuccine. 21.95

SHRIMP AND SCALLOPS DIAVOLO

Sauteed shrimp and scallops simmered in a spicy tomato sauce. Finished over a bed of linguini. 18.95

POTATO, ONION AND PARMESAN ENCRUSTED GROUPER

Topped with a sour cream and dill sauce. Served with fresh vegetables. 19.95

FRESH JUMBO LUMP CRAB CAKES

Topped with a lemon-caper butter sauce. Served with fresh vegetables. 19.95

BLACKENED SHRIMP AND SCALLOPS

With a Tasso ham and Blue cheese cream sauce over fettuccine. Served with fresh vegetables. 18.95

GRILLED ATLANTIC SALMON

A light and low-carb dish on a bed of marinated cucumbers and roman tomatoes. 17.95

GRILLED SWORDFISH

Atlantic swordfish marinated in a lemon lime vinaigrette. Grilled and finished with a garlic cream sauce. Served with whipped potatoes and vegetables. 18.95

BROILED SEAFOOD PLATTER

Fresh catch of the day with scallops and shrimp. Served with rice and vegetables. 18.95