our creamy simmer of shellfish, a little 'kick' of chipotle peppers and splash of sherry at your table
$8.5
Thai Bowl
shrimp and lemongrass soup with coconut milk, mushrooms and fresh herbs over bahn pho noodles
$6.95
Cargo Crabcakes
with 'just enough' breadcrumbs to hold them together, (2) sauteed golden brown with signature sauces
$9.75
Thai-style Calamari
flash fried and tender, with a red-curry/coco dipping sauce, crisp asian slaw and thai basil
$8.95
Fried Green Tomatoes
lightly battered, over jalapeno stone-ground grits with a daub of boursin cheese, a warm roasted red pepper coulis and fresh herbs
$7.25
Low-country Fried Oysters
lightly battered, flash-fried and served over our stone-ground grits with fresh seasoned collard's and our spiked tartar sauce
$8.75
Seared Ahi Tuna
with szechuan pepper crust and sashimi-rare center-over soba (buckwheat) noodles with ginger splash and wasabi
$8.95
Cargo's Take On Sushi
superb pink slices of ahi tuna on koku sticky rice paired with pickled onions and a sirracha cream (a staff favorite-must be ordered as a duo)
$8.95
Tomato Rustica
an intense tomato and herb fondue flecked with artisanal goat cheese and fresh basil, torched to bubbling and served with a grilled bruschetta for dipping
$8.5
Shrimp, Blackbean And Goat Cheese Enchilada
(oven baked/not fried) our enchilada is drizzled with 2 sauces (a roasted ancho and a pineapple verdes), finished with goat cheese, 2 large local shrimp flash-fried with a coco crust and diced tropical fruit
$8.95
Dinner Salads
House Toss
organic greens, ripe tomatoes, sweet onion and kalamata olives tossed in our fresh citrus/dijon vinaigrette
$5.0
Caesar Salad
the classic of crisp romaine in creamy caesar dressing with nuance of anchovies, homemade croutons and parmigiana reggiano
$5.0
Entrees
Fresh Catch
a blackboard special, grilled, steamed, pan-sauteed, baked in parchment, etc
$
Sesame Catfish
plump boneless fillets are flash-fried with a golden sesame crust, paired with a cherry miso sauce and jalapeno tartar, crisp jicama/snowpea slaw and koku sticky rice
$19.75
Pasta Vera Cruz
a 'keep it on your menu' favorite of grilled chicken, poblano peppers, smoked tomatoes and caramelized onions in a tequila/chipotle cream with seared corn, parmigiana reggiano and cilantro-over fresh linguine
$13.5
Duck Breast
marinated in asian spices and seared to a med-pink interior-over wasabi mashed potatoes (or koku sticky rice), finished with a warm, spiced cherry/miso sauce with fried ginger
$22.75
Southern, Sure Nuff, Pork Tenderloin
grilled to a juicy medium and fanned over sugary sweet potato mash with seasoned collards, a bourbon butter jus, glazed pecans and black-eyed pea/vidalia salsa
$22.5
Rack Of Lamb
tender new zealand lamb (a signature dish) with a seared rosemary/garlic crust, cooked medium pink, a generous rack over garlic smashed potatoes with cabernet demi glace and seasonal vegetables
$24.95
Beef Tenderloin
a 1/2 lb (prime) steak with cracked pepper/kosher salt rub; grilled to spec. and drizzled with cabernet demi-glace; roasted garlic smashed potatoes; and seasonal vegetables
$
N.y. Strip
full 14 oz of beautifully-marbled, trimmed steak rubbed with cracked pepper and kosher salt, grilled and topped with tobacco onions and crumble of maytag bleu cheese, a drizzle of demi and crisp potato fries
$
Local's Favorite
the 'uptown/downtown' brunswick burger, our famous 1/2 lb, burger with melting maytag bleu cheese, bacon and tobacco onions, idaho fries and either a house or caesar salad, a casual hearty choice
$
Dessert
Georgia Peach Poundcake
a moist slice griddled in butter with melting scoop of vanilla bean ice cream and jack daniels caramel sauce with toasted pecans
$6.5
Creme Brulee
truly sensual creamy custard with torched sugar crust, ask about tonight's seasonal inspiration
$6.5
Flourless Chocolate Torte
deep dark chocolate with nuance of espresso on a puddie of creme anglaise - a chocolate lover's request each year
$6.5
Seasonal Sorbets
from greenwood farms, a refreshing finale with berry garnish
$6.5
Sweet Inspirations
depends on our mood 'do we feel like baking a killer banana cream pie today?" please ask your server
