RAES COASTAL CAFE

Who says everything has to be refried anyway? Try this tangy twist on the traditional snack, and find yourself a new favorite.

Our spicy version of Cuban-style black beans served over seasoned yellow rice. Great as a starter or dinner.

What's not to like about 16 Gulf Coast white shrimp boiled in savory spices? This half-pound of shrimp comes cold with sauce or hot upon request. Other portions also available.

Take a vacation from the Buffalo, state of mind. These won't burn you, but they might surprise you with a new spin on an old favorite.

Our chrysanthemum of onion, battered, fried, and served with a sherry wine dipping sauce. The original flowering onion in Augusta.

A delicate blend of shrimp, cream cheese, and seasonings with a tease of mango chutney. Created by Joni after a trip to Edisto Island.

Kahlua and raspberry fortify this already irresistible favorite.

A frozen cream cheese pie loaded with mango and topped with raspberry sauce.

If you've never had homemade key lime pie, you really must try it. Ours is made with real Key Lime Juice.

No surprises here, just a moist and delicious traditional favorite.

A thick, tender half-pound cut of choice tenderloin grilled to your liking over an open flame. Served with new potatoes. It's traditional, and hard to beat.

Quite possibly the best ribs in town! This full rack of pork ribs is marinated in jerk seasonings, grilled, and then slow-cooked until they're falling off the bone. Topped with our homemade Bar-B-Que sauce, they are served with Baked Potato Salad.

A specialty of the house brought back from the islands, this half-chicken is well marinated and slow cooked. You won't find better on the mainland, and just as they do at the Pork Pit in Montego Bay, we serve a triple hot dipping sauce made from scotch bonnet peppers. Served with black beans and rice.

Two 5 oz. cuts of boneless pork loin marinated and grilled just to doneness. It's slightly spicy and always moist. Served with black beans and rice.

How about a 3/4 pound cut of tender ribeye topped with our own blue cheese butter. Served with new potatoes.

A 5 oz. filet mignon grilled to your liking and a generous portion of our coconut fried shrimp. Served with black beans and rice.

Can't make up your mind? No problem mon. The jerk pork sounds good but you feel like fish tonight. How about the Mahi Mahi? Then again, you've never had the coconut shrimp. Well, this way you can have it all with black beans and rice.

A healthy 9 oz. fillet topped with Cajun spices, seared in a cast iron skillet, and served with new potatoes.

Ask your server about today's catch, a substantial fillet, carefully grilled over an open flame and topped with a homemade sauce or steamed in parchment paper for an incredibly tender and flavorful seafood experience.

These Gulf Coast whites are butterflied, dipped in seasoned beer batter, rolled in coconut and fried golden brown. Served with black beans and rice.

A South Carolina Low Country specialty. A plate full of spicy shrimp, sausage, potatoes and corn on the cob. Watch out!! This one will surely light you up.

A former grilled catch favorite that has earned a full-time menu position, it's marinated in our own orange rum sauce. Be careful if you try it, because you might not want salmon any other way after this! Served with black beans and rice.

Large Gulf Coast white shrimp dusted with seasoned corn flour and served with our homemade tartar sauce.

These tender morsels are prepared in a variety of styles. Baked, sautéed or grilled. The style varies with the chef's mood of the day.

A Granny Clampett size casserole dish of shrimp, crabmeat and creamy cheese grits. It's baked soufflé style and served piping hot with seasonal island fruit.

A heaping portion of our Cuban style black beans and yellow rice. It's served with Raes' famous house salad.

Another recipe brought from Jamaica. Chicken has been marinated, grilled, deboned, chopped. We sauté onions, bell peppers and tomatoes, mix with the chicken add cheese, stuff it in puff pastry and bake. Served with a side of our house salad.

A 5 oz. cut of boneless pork loin marinated and grilled just to doneness. Slightly spicy and always moist. Served with black beans and rice and a side of our house salad.

6 oz. fillet topped with our almost famous mango chutney. Served with black beans and rice and a side of our house salad.

A hot cup of our soup of the day and a Raes' salad.

RAES version of a classic salad. Our homemade dressing tossed with romaine lettuce and loaded with Parmesan cheese and croutons.

RAES version of a classic salad. Our homemade dressing tossed with romaine lettuce and loaded with Parmesan cheese and croutons.

We add Gulf Coast white shrimp that are boiled and chilled to our crisp Caesar Salad.

A marinated and grilled salmon fillet over a green salad tossed with an orange rum dressing.

A 5 oz. chicken breast marinated in a recipe brought back from Jamaica. It's grilled and served over our large house salad.

Same as above, just twice as much of everything!

A mix of iceberg and romaine lettuce, tomatoes, scallion, housemade pita crouton, parmesan cheese, and red peppers, seasoned oil and vinegar dressing.

6 oz. of 100% USDA ground beef, seasoned, grilled and served on a toasted bun with mayonnaise, cheese, lettuce and tomato.

No filler here! This specialty of the North Carolina outer banks is a 100% fresh crabmeat patty that is baked and served on a toasted bun with our homemade tartar sauce and lettuce.

Just like you'll find in the Florida Keys. A 5 oz. fillet of grilled Mahi Mahi served with homemade tartar sauce, lettuce and tomato.

A 5 oz. marinated chicken breast, grilled and served with mayonnaise, lettuce, and tomato.

For the shrimp lover. Golden fried shrimp served on a toasted bun with homemade tartar sauce, lettuce, and tomato.