NEW Menu

SMALL PLATES

MANGO HABANERO BLACK BEAN TACOS (3) | 9
mixed with red onion, red pepper, avocado and cilantro with a kick

AHI TUNA | 9
served on spring mix with roasted corn and jalapeno salsa

FRIED CALAMARI | 9
served with marinara sauce

STUFFED MUSHROOMS | 11
mushrooms stuffed with housemade sausage topped with melted mozzarella cheese

STEAMED MUSSELS | 10
served in a spicy chipotle saffron broth

MINIATURE CRAB CAKES | 10
with pickled fennel and mixed greens

CRAB & SPINACH DIP | 9
crab meat, Boursin cheese, and sautéed spinach served hot with fresh bread crisps

TOMATO & BASIL BRUSCHETTA | 9
with crostini and fresh mozzarella

SCALLOP TRIO | 10
three pan-seared scallops on a dollop of mashed potatoes and sautéed mushrooms

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SOUPS

CLASSIC FRENCH ONION | 5
oven baked and topped with a house-made crostini and gruyère
 Pairs well with Merlot

CRAB BISQUE | 7
creamy soup with crab and a hint of sherry
Pairs well with Pinot Gris

SOUP DU JOUR | 4
please ask your server

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SALADS

Dressing choices are bleu cheese, ranch, and sun-dried tomato vinaigrette.
Add blackened or grilled chicken breast, shrimp, or salmon for $4.

SHERIDAN HOUSE SALAD | 6
wild baby greens with julienned vegetables, cucumbers, and tomatoes
Pairs well with Sauvignon Blanc

CAESAR SALAD | 6
romaine lettuce with shaved parmesan, rosemary croutons, and Caesar dressing
Pairs well with Chardonnay

SEAFOOD SALAD | 15
shrimp, salmon, blackened scallops, tomatoes, fresh mozzarella, and red onions on a bed of greens
Pairs well with Sauvignon Blanc
Pairs well with Riesling

FAJITA SALAD | 12
fresh greens topped with grilled chicken breast, tomatoes, cheddar cheese, and tortilla chips served with sour cream, salsa, and guacamole
Pairs well with Moscato, Riesling & Malbec

SEARED SEA SCALLOP SALAD | 15
wild baby greens with mandarin oranges, drizzled with tarragon vinaigrette
Pairs well with Pinot Gris, Chardonnay

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ENTRÉES

Entrées are served with a house salad. Our dressing choices are bleu cheese, ranch, and sun-dried tomato vinaigrette.
*seasonal vegetables

SEARED SEA SCALLOPS | 25
topped with spinach and basil pesto served with risotto and seasonal vegetables
Pairs well with Sauvignon Blanc, Chardonnay

8 OZ. TENDERLOIN FILET | 32
grilled and served with brown butter and sautéed crimini mushrooms, mashed potatoes, and seasonal vegetables
Pairs well with Cabernet Sauvignon
Pairs well with Merlot

GRILLED PORK RIB EYE CHOPS | 19
topped with caramelized onions served with mashed potatoes and seasonal vegetables.
Pairs well with Pinot Noir
Pairs well with Chianti

SALMON | 23
grilled and topped with olive tapenade served with rice and seasonal vegetables
Pairs well with Oak Chardonnay, Rosė & Pinot Noir

PASTA WITH SAUSAGE SAUCE | 19
house-made fettuccine with a rich spicy Italian sausage sauce
Pairs well with Chardonnay & Pinot Noir
Pairs well with Pinot Grigio & Sangiovese

SHRIMP & GRITS | 21
sautéed shrimp and sausage with a tomato chili sauce and stone ground parmesan grits
Pairs well with Dreaming Tree Crush
Pairs well with Merlot

SURF & TURF | 29
4 oz. petite filet with pan seared scallops and a brown butter sauce with mashed potatoes and seasonal vegetables
Pairs well with Shiraz, Zinfandel
Pairs well with Cabernet Sauvignon

HANDMADE RAVIOLI | 19
filled with roasted sweet potato and mascarpone cheese served with hazelnut brown butter, collard greens, and finished with a balsamic reduction
Pairs well with Chardonnay & Pinot Noir

CHICKEN PICCATA | 20
pan seared chicken breast with a lemon caper sauce served with linguine and collard greens
Pairs well with Pinot Gris
Pairs well with Pinot Grigio