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The Iris Inn

Evening Menu

Starters

Fresh Baked Biscuits | 6
Whipped honey butter.

Lobster Bisque | 8

Crab Corn Chowder | 10
Served with fresh baked biscuit.

Pimento Cheese Flatbread | 12
Dressed with Roma tomato and arugula.

White Bean Hummus | 12
Garlic confit, fresh vegetables, crostini.

Local Artisan Cheese | 18
Homemade jam, local honey, candied walnuts, crostini.

Heirloom Tomato Salad | 11
Arugula, house-made ricotta, lemon basil vinaigrette.

Iceberg Wedge Salad | 11
Pancetta, peach, pickled onion, buttermilk blue cheese dressing.

Main

Pan Seared Salmon | 30
Summer succotash, dill cream sauce.

Fisherman’s Stew | 38
Mussels, clams, shrimp, lobster, rosemary focaccia.

Airline Chicken Breast | 24
New potatoes, roasted carrots, AMV Albariño caper sauce.

Braised Beef Short Ribs | 32
Wades’ Mill Grits, creamed Sunnyside Farm collards, crispy shallots.

Twin Oaks Tofu | 16 Wades’ Mill Grits, summer succotash.

Dessert

Crown Orchard Peach Crisp | 11
Served warm with vanilla ice cream & salted caramel sauce.

Basque Cheesecake | 10
Pistachio crumble, strawberry compote.

Chocolate Pot de Creme | 11
Shortbread, whipped cream.

House churned Ice Cream & Sorbet Trio | 10
Choice of vanilla bean ice cream, salted caramel ice, chocolate ice cream, blueberry mint sorbet, raspberry sorbet.