Meat Burger and Chips

Heavy on taste. Heavy on fun. Come join us!

Salads

POOL HOUSE CAESAR SALAD

10

Romaine Lettuce, Griddled Chicken Breast, Parmesan Cheese, Croutons, Caesar styled dressing

SUPER FOOD SALAD*

11

Seared Salmon or Chicken Salad with Spinach, blueberry, chick peas, quinoa, broccoli, toasted almonds, roasted red pepper vinaigrette 

NACHO SALAD

11

Crisp corn tortillas, bed of greens, seasoned beef, black beans, nacho cheese, pickled jalapeno, salsa, sour cream, guacamole 

Baskets

CHICKEN FINGERS (4)

9

F.F., pickle, ranch or honey mustard

CHICKEN WINGS (7)

10

F.F., ranch, choice of sauce; buffalo, bbq, teriyaki, or blend

Beverages

SODAS

TEA

KIDS' CAPRI SUN

WATER

1.5

2.5

1

1

Sandwiches

8 OZ BLACK ANGUS BURGER*

9

Lettuce, tomato, onion, brioche bun, add cheese ($1), add bacon ($1) 

CRANBERRY CHICKEN ALMOND

SALAD WARAP

10

Spinach tortilla wrap, spinach, tomato, cream cheese spread

PASTRAMI REUBEN

12

Marble rye, Thousand Island, Swiss Cheese, sauerkraut, grilled onions

GAMECOCK GRINDER

10

Toasted hoagie, shaved chicken, bacon, tomato. Monterey jack cheese, ranch

Kids' Menu - $5

Served with choice of side & pickle

Sides: chips, french fries, or fruit

CHICKEN FINGERS (2)

HOT DOG

GRILLED CHEESE

PB & J

KID BURGER

NACHOS & CHEESE

Sides

Shoestring French Fries

Chips

Candy

3

1

1.5

Menu

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Meet Chef Tony

Tony Gates started his culinary career at Johnson & Wales in 1996,  he graduated cum Laude and achieved The Silver Key Award.  He honed his skills at properties like Fripp Island, Haig Point, Brays Island, and Spring Island.  He spent 16 years at Spring Island in which he started as a Sous Chef and was promoted to Executive Chef.  He worked as Executive Chef for several years till he decided to open his own restaurant.  He opened Boundary Street Café in 2013 with his wife Nicole.  During their tenure at B.S.C. they achieved Tripadvisors Certificate of Excellence from 2014-2018. After several successful years they decided to sell B.S.C. 

 

Tony has been part of the American culinary federation  (ACF) since 2004.  Since joining the ACF,  Tony spent most of his time as treasurer and spent one term as vice president.  While part of the ACF Tony received a Chef of the Year medallion in 2011 from The American Culinary Federation Chefs of the Lowcountry, a Southeastern Regional Cutting Edge Award in 2013 from the regional conference in Louisville Kentucky.

 

Tony & Nicole have been married since 1998. They have one daughter, Brittany.  They both grew up in Beaufort and have lived in Beaufort since childhood.  They look forward to being a part of the Cat Island Team.

 

Tony & Nicole can be reached at tavernonthegreenllc@gmail.com