LUNCH MENU

APPETIZERS:


FRIED GREEN TOMATOES GOAT CHEESE AND TOMATO CHUTNEY
8

PULLED PORK EGGROLL BBQ SAUCE, HOT MUSTARD AND PEACH CHUTNEY
7

OYSTERS ROCKEFELLER FRESH SPINACH, SMOKED BACON, SAMBUCA
10

SPINACH AND ARTICHOKE DIP  HOUSE BAKED TORTILLA CHIPS
8

JUMBO LUMP CRAB CAKE REMOULADE AND THREE PEPPER RELISH
12

SOUPS 'n' GREENS

VIC’S SOUP DU JOUR SOUPS AND BISQUES MADE WITH THE FRESHEST SEASONAL INGREDIENTS AVAILABLE
(MARKET)

FRENCH ONION SOUP SWEET VIDALIA ONIONS, GRUYERE CHEESE
6

WEDGE SALAD YOUR CHOICE OF ROMAINE OR ICEBURG WITH APPLEWOOD SMOKED BACON, CHERRY TOMATOES, BLUE CHEESE DRESSING AND PICKLED RED ONIONS
7

CHAR GRILLED SALMON OVER ARUGULA WITH APPLES, TOASTED PECANS, BLUE CHEESE AND A RASPBERRY BALSAMIC VINNAIGRETTE
14

VICS HOUSE SALAD MIXED GREENS, CHERRY TOMATOES, PICKLED RED ONIONS, SPICED PECANS, GOAT CHEESE, SWEET BALSAMIC VINNAIGRETTE
8   

(ADD GRILLED CHICKEN OR WILD GEORGIA SHRIMP TO ANY SALAD FOR 4.00)

SANDWICHES:
all of Vic's sandwiches are served with your choice of one side or a petit mixed green salad

FRIED GREEN TOMATO BLT GOAT CHEESE ON TOASTED SOURDOUGH WITH SUN-DRIED TOMATO PESTO
9

HOUSE SMOKED PULLED PORK SANDWICH ON A TOASTED BUN WITH BREAD AND BUTTER PICKLES AND HOMEMADE BBQ SAUCE
7 

SAVANNAH CHEESE STEAK TENDERLOIN TIPS, CARAMELIZED ONIONS, MUSHROOMS, GRUYERE CHEESE, GREEN TOMATO CHOW CHOW
12

SLOW ROASTED TURKEY REUBEN MARBLE RYE, SAUERKRAUT, HOUSE MADE 1000 ISLAND, GRUYERE CHEESE
10

 8 OZ. CERTIFIED ANGUS BURGER* LETTUCE, TOMATO, PICKLE AND RED ONION.
ADD  GRUYERE, CHEDDAR, POINT REYES BLUE CHEESE,  MUSHROOMS, BACON OR CARAMELIZED ONIONS FOR .50 EACH
8

MEATLOAF SANDWICH ON A FRENCH ROLL WITH THREE PEPPER RELISH, CARAMELIZED ONIONS, ARUGULA AND BOURBON MUSTARD
8

PANINIS:

ROAST BEEF AND AGED CHEDDAR SWEET VIDALIA ONIONS, HONEY TARRAGON MAYONNAISE
9

SLOW ROASTED TURKEY GRUYERE CHEESE, FRESH SPINACH, HONEY MUSTARD DIPPING SAUCE
8

HONEY MAPLE HAM BRIE, FRESH ARUGULA, RASPBERRY COULIS DIPPING SAUCE
9

PANINI CAPRESE FRESH MOZZARELLA, VINE RIPE TOMATO, FRESH BASIL, SUN DRIED TOMATO PESTO
10

ENTREES:
all entrees are served with one side or a petite mixed green salad, except for the shrimp and grits, salmon, and pot pie

WILD GEORGIA SHRIMP AND STONE GROUND GRITS WITH TASSO HAM GRAVY, ANDOUILLE SAUSAGE, SKILLET CORN BREAD
13

CHAR-GRILLED SALMON OVER STONE GROUND GRITS, CARAMELIZED ONIONS, COUNTRY HAM, ROASTED PEPPERS, LEMON HERB BUTTER
12

CHAR-GRILLED MEATLOAF WITH ROASTED TOMATO GRAVY
8

HOUSE SMOKED PULLED PORK PLATE WITH HOME MADE BBQ SAUCE
7

BEER BATTERED LOCAL FLOUNDER  HOME MADE TARTAR SAUCE AND MALT VINEGAR SYRUP
9

VEGETABLE PLATE BUILD YOUR OWN BY CHOOSING FOUR SIDE ITEMS
7

WILD GEORGIA FRIED SHRIMP OR OYSTERS
11



SIDE ITEMS:

buttermilk mashed potatoes with tomato gravy
stone ground grits
macaroni and cheese
french fries
grilled asparagus
collard greens

(ADDITIONAL SIDES 4.00 EACH)

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