~Our menu is subject to change daily.~
Dinner Service at 5:00

Dinner Menu

"Expect excellence, every time"

Gratuity of 20% will be added to parties of 5 or more

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Entrées

Shrimp & Cheese Grits                                                        twenty-eight dollars

Plump tender shrimp in a tangy sauce served over cheese and bacon grits with scallions.

                                Pairs with ~ Hess Shirtail Ranch Pinot Noir Central Coast Sonoma, CA.

 

Meatballs over Linguine                                                       twenty-seven dollars

Delicate and tender meatballs atop linguine with a zesty marinara sauce, fresh basil & parmesean.

                                     Pairs with ~ Jacks House Cabernet Sauvignon Napa, CA

Blackened Salmon                                                                                               twenty-seven dollars

     Succulent, fresh 8oz. salmon filet served with saffron rice & Chef's choice vegetable.

                                    Pairs with ~ Willakenzie Pinot Gris Willamette, OR

The Queen's Roast                                                                                            twenty-six dollars

     Fork tender beef in a savory bordelaise sauce served with creamed potatoes &Chef's choice vegetable

                                           Pairs with ~ Markham Merlot Napa, CA

Shrimp Scampi                                                                                                twenty-four dollars

     Sautéed shrimp, in a rich garlic, white wine & butter sauce tossed in linguini

                                      Pairs with ~ Belle Glos Pinot Blanc Monterrey, CA

Chicken Piccata                                                                                                                        twenty-five dollars

     Select chicken breast filet sautéed with lemon, white wine and capers over linguini

                                 Pairs with ~ Sonoma Cutrer Russian River Chardonnay Sonoma, CA

Blackened Mahi-Mahi                                                           twenty-nine dollars

Succulent, fresh 8oz. mahi-mahi filet topped with creamy beurre blanc sauce and a pineapple pico served with an herbed wild rice blend & vegetable 

                                 Pairs with ~ Freemark Abbey Sauvignon Blanc Napa, CA

Tuscan Chicken                                                                twenty-seven dollars

Select chicken breast filets sautéed with sun-dried tomatoes and spinach  with a hint of garlic and lemons served over pasta.

                                 Pairs with ~ Paul Hobbs Felino Malbec Mendoza, Argentina

Filet Mignon                                                                 forty dollars

Hand cut angus filet 8oz. & topped with rosemary butter alongside  creamed

potatoes and sautéed vegetable.

~Add to any entree~

Whitney Salad  (small)                                                      five dollars 

Baby spring mix tossed in balsamic with tomato, heart of palm, artichoke, green beans, feta and bacon.

Beet & Goat Cheese Salad (small)                                       five dollars

Baby spinach, goat cheese, pecans & bacon with dressing on the side.

Caesar salad  (small)                                                           five dollars

Add small salad to an entrée               five dollars
Split plate charge                                six dollars

Gratuity of 20% will be added to parties of 5 or more

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

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The Whitney Restaurant and Bar

148 Laurens St. SW

Downtown Aiken, SC

803.226.0911

HOURS

~Dinner~

Monday- Saturday

Service begins at 5pm

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