Page 6 - FishlipsWaterfrontBar&Grill.Menu.Final

BRUNCH
BRUNCH

OMELETS

All served with a side of savory
potatoes or grits, and your choice
of biscuit or toast.
Egg whites available
upon request ++

Donna’s Tomato Basil Omelet
Diced tomatoes, fresh basil, and mozzarella cheese.
Captain Rich’s Meat Lovers Omelet
Bacon, ham, and sausage topped with jack cheddar cheese.
Master Chief’s Omelet
Crab cakes, onions, peppers, and jack cheddar cheese finished with blackened shrimp and
hollandaise sauce.

CHEF SPECIALTIES

Hot Honey First Mate’s Feast
Chicken and Waffles Three fried eggs, ham, sausage, bacon,
Fried chicken tenders drizzled with hot and savory potatoes.
honey sauce on a bed Shrimp & Grits
of golden waffles. Blackened shrimp served over stone
Served with savory potatoes and fruit salsa. ground grits, topped with Andouille sausage
Bananas Foster French Toast gravy and a sunny side up egg.
Traditional French toast dressed in a Biscuits -n- Gravy
decadent bananas foster sauce.
Buttermilk biscuits smothered
Served with fruit salsa. with a white sausage gravy, served with
Breakfast BLT savory potatoes and scrambled eggs.
Griddled rye bread stuffed with crispy bacon
slices, lettuce, tomato, garlic aioli, with an
over medium fried egg.
Served with savory potatoes and fruit salsa.

Menu subject to change.
Menu subj e ct t o c hang e.
*C onsuming r a w or und er c oo k e d me a t s, poultr y , se a f ood, she llfish, or e g gs ma y incr e ase t he risk o f f ood borne illness. P e o p l e wit h
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness. People with
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