3208 W WIMBLEDON DR., AUGUSTA, GA 30909 | 706.738.1313
Tuesday thru Friday – 5:00 pm - 10:00 pm
Saturday & Sunday – 12:00 pm - 10:30 pm
All entrees include our famous RAES house salad.
ONE IF BY LAND…
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.
Jerk Baby Back Ribs
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 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.
How about a 3/4-pound cut of tender ribeye topped with our own blue cheese butter? Served with new potatoes.
Land and Sea
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.
SANDWICHES AND LIGHT MEALS
ALL SANDWICHES SERVED WITH BLACK BEANS AND RICE
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.
For the shrimp lover. Golden fried shrimp served on a toasted bun with homemade tartar sauce, lettuce and tomato.
Just like you’ll find in the Florida Keys. A 5 oz. filet of grilled Mahi Mahi served with homemade tartar sauce, lettuce and tomato.
Jerk Chicken Sandwich
A 5 oz. marinated chicken breast, grilled and served with mayonnaise, lettuce and tomato.
Cheeseburger in Paradise
6 ounces of 100% USDA ground beef, seasoned, grilled and served on a toasted bun with mayonnaise, cheese, lettuce and tomato.
Chicken in Puff Pastry
Another recipe brought from Jamaica. Chicken has been marinated, grilled, deboned and chopped. We sautée onions and bell peppers, mix with the chicken and cheese, stuff it in a puff pastry and it’s baked. Served with a side of our house salad.
An old Augusta favorite that is fast becoming a new Augusta favorite. Fresh greens and tomatoes tossed in a homemade dressing.
Large RAES House Salad
Same as above, just twice as much of everything!
Jerk Chicken Salad
A 5 oz. chicken breast marinated in a recipe brought back from Jamaica. It’s grilled and served over our large house salad.
Grilled Salmon Salad
A marinated and grilled salmon filet over a green salad tossed with an orange rum dressing.
Caesar Salad and Blackened Chicken
RAES version of a classic salad. Our homemade dressing tossed with romaine lettuce and loaded with Parmesan cheese & croutons.
Caesar Shrimp Salad
We add Gulf Coast white shrimp that are boiled and chilled to our crisp Caesar Salad.
TWO IF BY SEA…
Catch of the Day
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. Served with black beans and rice.
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.
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.
New Orleans Fried Shrimp
Large Gulf Coast white shrimp dusted with seasoned corn flour and served with our homemade tartar sauce.
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.
Shrimp & Grits
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.
Coconut Fried Shrimp
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 healthy 9 oz. filet topped with Cajun spices, seared in a cast iron skillet, and served with new potatoes.
APPETIZERS & SNACKS
A delicate blend of shrimp, cream cheese, and seasonings with a tease of mango chutney. Created by Joni after a trip to Edisto Island.
Our chrysanthemum of onion, battered, fried, and served with a sherry wine dipping sauce. The original flowering onion in Augusta.
Jerk Chicken Wings
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.
10/$7.50 - 20/$13.50 - 30/$18.50
Black Beans & Rice
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 spicy cocktail sauce or hot upon request. Other portions also available.
Black Bean Dip & Nacho Chips
Who says everything has to be refried anyway? Try this tangy twist on the traditional snack, and find yourself a new favorite.
Kahlua and raspberry fortify this already irresistible favorite.
Frozen Mango Pie
A frozen cream cheese pie loaded with mango and topped with raspberry sauce.
Mary’s Carrot Cake
No surprises here, just a moist and delicious traditional favorite.
Key Lime Pie
If you’ve never had homemade key lime pie, you really must try it. Ours is made with real Key Lime Juice.
DEFINITION OF JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing the animal and cleaning it, it was placed in a deep pit lined with stones over smoking coals. As the game slow cooked it was “Jerked” with a spear. This allowed heat to escape without the loss of moisture. A blend of spices was poured into holes so the flavor would permeate throughout the meat. The meat was not only well seasoned but also moist. Today the method has changed, but the blend of spices we use is still used in Jamaica, which is where we learned this method of cooking.