4 flat screen TV’s, surround sound plus drink and appetizer specials!

Come join us for the Super Bowl this Sunday!! We will offer FREE jumbo chicken wings, house made Texas Style Chili with all the toppings, and house made chips and salsa until the end of half time!

Drink Specials include:
• $10 Buckets of 6 Domestic Beers
• $15 Buckets of 6 Craft or Imported Beers
• $3 Well Rum, Gin, Tequila and Bourbon Drinks

Happy hour specials ALL day!
• $1 off all beers and $2 off all liquor and wine!
We will serve our regular bar menu with appetizer specials all day and our regular entrée menu along with our Sushi, Sake and Stir fry menu from 5:30-9 p.m.

For those of you planning your own Super Bowl Party….let us help you!

WE WILL OFFER WINGS AND CHILI TAKE OUT AND DELIVERY TO THE HAIG POINT BACK GATE ON HAIG POINT ROAD!
• 25 Jumbo Wings with our choice of Hot, Mild or BBQ sauce and choice of Ranch or Blue Cheese dipping sauce for $30
• 24 oz House made Texas Style Chili for $10
All orders need to be placed no later than 12:00pm this Saturday, so Chef Jay can have them ready for pick up. If you are interested in delivery to the Haig Point Gate our delivery time will be 4:00pm on Sunday. These orders must be placed by 12:00 pm on Saturday as well.

Please call 843-341-5522 to place your orders!

Valentine’s Dinner by Candle Light Tuesday February 14th

Come join us for a romantic Valentine’s dinner for 2 by candle light!

Valentine’s Day Menu
February 14th, 2012
6-9 p.m.

First Course
Lobster Bisque Or Salad of Spring Mix Greens, Candied Walnuts, Granny Smith Apples, Fresh Goat Cheese, tossed in a Sherry Vinaigrette
Second Course
Veal Ravioli with Portobello Mushrooms and Masala Cream Sauce Or Salmon Wellington with a Horseradish Vin Blanc and Wine and Garlic sautéed Garden Vegetables Or Chicken Breast stuffed with Peppers, Onions, Spinach and Smoked Mozzarella Cheese, served with a Mushroom Cream Sauce and Wine and Garlic sautéed Garden Vegetables
Dessert Course
Chocolate Hazelnut Fondue with Strawberries, Pound Cake, Marshmallows and Bananas for dipping.
$60.00 per couple includes Meal, choice of house Wine/Champagne and a Red Rose for the Ladies
Reservations recommended!
Please call (843)-341-5522

Cooking Class on Wednesday February 22nd!
Have you ever wanted to spend time in the kitchen at the Eagle’s Nest?? If so, now is your chance. We will offer a cooking class on Indian Cuisine and will max out at 10 people. If it is filled we may offer an additional class that afternoon.
Our Indian Cuisine Cooking Class will be $25 per person from 6-9 p.m.
You’ll taste all dishes prepared, consume copious amounts of wine and partake in stimulating conversation about FOOD!
Please call (843)-341-5522 make your reservation

Eagle’s Nest Restaurant at Bloody Point is now open, serving Lunch, Dinner, Sunday Brunch and features Pizza Night. Bar open, so feel free to come and enjoy a beer, or glass of wine of your choice…..no liquor on Sunday’s. Attached you will find the Eagle’s Nest Lunch, Pizza Night, Dinner, and Brunch menus…. Below you will find our hours of operation for next week.

• MONDAY
• LUNCH 11:30-3:30
• PIZZA NIGHT 5:30-9:00

• TUESDAY
• CLOSED

• WEDNESDAY
• CLOSED

• THURSDAY
• LUNCH 11:30-3:30
• PIZZA NIGHT 5:30-9:00

• FRIDAY
• LUNCH 11:30-3:30
• DINNER 5:30-9:00

• SATURDAY
• LUNCH 11:30-3:30
• DINNER 5:30-9:00

• SUNDAY
• BRUNCH 11:30-3:30

Happy Hour Specials!
We have Happy Hour Specials from 5:30-7:00pm every night we are open for dinner. This will apply only to the bar and lounge seating.
• $1 off all appetizers • $1 off all beers • $2 off all liquor and Wine

We now have Gift Certificates!
Those who purchase a $50 gift certificate or higher will be given a $5 credit to use here at the Eagle’s Nest. If you are interested please call Patrick Ford at 843-341-5522 or email Patrick@bloodypointgolf.com

RESERVATIONS GREATLY APPRECIATED 843-341-5522

The Historic District of Daufuskie includes about one half of the entire island on the Intracoastal Waterway and Cooper River. The Historic District is not yet developed in the same way as Haig Point, Melrose, Oakridge, or Bloody Point; and home sites are accessed by county maintained dirt roads.

The Historic District properties are incredibly serene; some river front lots are over 5 acres in size and include private docks, wells, and utilities. This part of Daufuskie is not covered under a uniform CCR or construction rules, and provides homeowners with the full latitude to build homes that meet personal styles and preferences.

Prices in the Historic District vary widely, and typically are driven by location and view of the rivers and Sound. Property owners in the Historic District access the island by private boat or the Melrose ferry system.

DAUFUSKIE ISLAND TIDES – FEBRUARY 2012
Average Air Temperature – 61 degrees
Average Ocean Temperature – 54 degrees
Full Moon – Tuesday, February 7th

The First Union African Baptist Church will hold a Christmas Eve Service at 5 p.m. Saturday, December 24th at the church. The non-denominational service is open to everyone, and will be a fantastic way to usher in Christmas. Hope to see you there!

Daufuskie Island Elementary School presents, “I Love Christmas”, December 16th at 6 p.m. Daufuskie Island Fire Department

The Annual Daufuskie Island Christmas Parade will take place on Saturday, December 10th, time TBA. Donations for decorations, buffet and stockings can be sent to Laura Leigh Miles at P.O. Box 10, Daufuskie Island, S.C. 29915.

Checks should be made out to Daufuskie Island Christmas Parade. Donation jars will be at Marshside Mama’s and Daufuskie Crab Company.

Also, check out the “special packaging” offered online if you are interested in sending an Iron Fish Sculpture as a gift this holiday season. As most of you know, all coastal sculptures are handcrafted and shipped from Daufuskie Island!

Iron Fish Art, 843.842.9448 or email chase@ironfishart.com.

Prepared Thanksgiving Meal Ready in An Hour & A Half

All menu items include sales tax　

ALL ORDERS MUST BE TURNED IN BEFORE NOVEMBER 19^THat 5 p.m.

Please email your order form to Tai Ford

^{Tai@bloodypointgolf.com}

Any questions please feel free to call 843-341-5522 

NAME:________________________

PHONE:_______________________

To provide the freshest menu items possible, some will be prepared for you to bake in your own home and others will be baked in house at the Eagle’s Nest and given to you hot. These hot items must be prepared on Thanksgiving Day and will only be available for pick up on Thursday. All other items will be available for pick up both Wednesday and/or Thursday.

**Reservations are required. We will call you to confirm your order, make your reservation for pick up and get a credit card number to hold until pick up. All orders not confirmed by phone will not be prepared and orders not picked up will be charged to the card on file. Please make sure to include your contact number above.　

Pick up schedule:

Wednesday November 23rd from 12:00 p.m.-5:00 p.m.

Thursday November 24th from 10:00 a.m.-2:00 p.m.　　

Thanksgiving Menu 

Below are the Thanksgiving menu items, please select the items you would like and specify quantity needed. Along with each item you will find the portion size, cook time, temperature, and price.　

Items for you to bake in your own home: Available for pickup on Wednesday or Thursday

Bread:

Dinner Rolls – $6

Cinnamon Honey Butter-$2

Leave rolls in 10×12 aluminum pan. Cook in oven at 350 degrees for 10-12 minutes until golden brown

10 Potato Rolls

Quantity Needed ____

Stuffing:

Apple & Cranberry Stuffing-$20

Reheat Stuffing in oven at 350 degrees for 35-45 minutes until heated thoroughly

5-6 Servings in 10×12 aluminum pan

Quantity Needed ____

Traditional Cornbread Stuffing-$16

Reheat Stuffing in oven at 350 degrees for 35-45 minutes until heated thoroughly

5-6 Servings in 10×12 aluminum pan

Quantity Needed ____

Sides:

Green Bean Casserole-$20

Bake Casserole in oven at 350 degrees for 25-35 minutes until heated thoroughly

5-6 Servings in 10×12 aluminum pan

Quantity Needed ____

Macaroni & Cheese-$18

Bake Macaroni in oven  at 350 degrees for 25-35 minutes until heated thoroughly

5-6 Servings in 10×12 aluminum pan

Quantity Needed ____

Items baked in house at the Eagle’s Nest and given to you hot:

Sides:

Yukon Gold Mashed Potatoes-$18

If needed reheat potatoes in oven  at 350 degrees for 12 minutes or until heated to desired temperature

5-6 Servings in 10×12 aluminum pan

Quantity Needed ____

Whipped Sweet Potatoes with Toasted  Marshmallow-$20

If needed reheat potatoes in oven  at 350 degrees for 12 minutes or until heated to desired temperature

5-6 Servings in 10×12 aluminum pan

Quantity Needed ____

Proteins:

Honey Glazed Spiral Ham (13 Pound Size Only)-$45

Will come freshly baked. No additional heating necessary

Quantity Needed ____

Cajun Roasted Turkey Breast (8 LB Size Only)-$35

Will come freshly baked. No additional heating necessary

Quantity Needed ____

Oven Roasted Turkey Breast (8 Lb Size Only)-$35

Will come freshly baked. No additional heating necessary

Quantity Needed ____

**  20-24 lb thawed turkey to bake in your own home-$40

Sauces:

Traditional Gravy-$10

Will come freshly prepared hot. No heating necessary.

5-6 Servings 1 full quart

Quantity Needed ____

Cranberry Chutney-$10

Will come freshly prepared. No heating necessary.

5-6 Servings ½ quart

Quantity Needed ____

Apple Cider Sauce-$10

Will come freshly prepared hot. No heating necessary.

5-6 Servings ½ quart

Quantity Needed ____

Dessert:

10″Traditional Pumpkin Pie-$11

Quantity Needed ____

10″ Georgia Pecan Pie with Bourbon Glaze-$11

Quantity Needed ____

10″ Apple Pie-$11

If desired, reheat pie in oven at 350 degrees for 10-12 minutes until heated thoroughly.

Quantity Needed ____

Eagle’s Nest Wine List

(All menu prices include tax)

White Wines

Bottle

Chardonnay Rodney Strong Chalk Hill $31 quantity_______

Stags Leap Napa Valley $44 quantity_______

Sauvignon Blanc Sea Glass Santa Barbara $27 quantity_______

Brancott New Zealand $27 quantity_______

Pinot Grigio Villa Pozzi Italy $27 quantity_______

J Vinyards California $33 quantity_______

Reisling Chateau Ste Michelle Columbian Valley $27 quantity_______

Champagne Segura Viudas $27 quantity_______

Moet Imperial French $65 quantity_______

Red Wines

Cabernet Kunde Sonoma $31 quantity_______

Beringer Knights Valley $44 quantity_______

Merlot Raymond R Collection Monterey $31 quantity_______

Ferrari Carano Alexander Valley $44 quantity_______

Pinot Noir Jargon California $27 quantity_______

Rodney Strong Russian River $33 quantity_______

Zinfandel Montevina Amandor $27 quantity_______

Rindge Three Valley Sonoma Zinfandel Blend $44 quantity_______

Shiraz Penfolds Hylands Australia $31 quantity_______

Malbec Terrazas Argentina $27 quantity_______

Chianti Melini Borghi d’elsa $27 quantity_______

Beer List

Domestics 

Budweiser  quantity___________

Bud Light quantity___________

Coors Light quantity___________

Miller Light quantity___________

Michelob Ultra quantity___________

Yuengling quantity___________

$3 a beer or buy 5 get the 6^{th free}

Micro Brews and Imports

Fat Tire quantity___________

Sam Adams quantity___________

Sam Adams October fest quantity___________

New Castle quantity___________ 

Heineken quantity___________ 

Corona Extra quantity___________ 

$4 a beer or buy 5 get the 6th free

Barbara McCormick is returning to the island to conduct another all-day sweetgrass basket weaving workshop. The class will be from 9 am to 4 pm at the Mary Fields School.

Adults, as well as children 8 years of age or older, are invited to attend. Bring your own scissors. All other materials and tools will be provided. Bring your lunch. Soft drinks and water will be provided.

The cost of the workshop is $65 for Daufuskie Island Historical Foundation members, $75 for non-members. Space is limited. Reserve your space now by sending a check made out to DIHF in care of Holley Miles, 2 Fiddlers Court, Daufuskie Island, SC 29915.

Dinner Class
Monday, October 17, 2011
Cioppino and Homemade Caramel & Salt Ice Cream. Appetizers, 3 course meal, Dessert and Wines. 6 – 9 p.m., $75 per person.

Sharpen Your Skills Class & Lunch
Tuesday, October 18, 2011
Bring your kitchen knife and learn the real way to chop, dice, slice. Also please send in your cooking questions in advance. We will answer what you’ve always wanted to know. Techniques with Eggs – Souffles will be served for lunch. Wines included. 12 – 3 p.m., $50 per person

Cooking With Shrimp Lunch
Thursday, October 20, 2011
Learn to work with a staple of the low country – Shrimp. Shrimp Pot Pies – Full course lunch and wines. 12 – 3 p.m., $55 per person

French Bistro Dinner
Friday, October 21, 2011
French Bistro Dinner – Appetizers, Main Course – Chicken Stuffed with prosciutto, basil and provolone, cheesy polenta, mushroom ragout and Grand Marnier Souffles for the perfect ending. Wines included. 6 – 9 p.m., $75 per person

Please respond by October 10th to vicky@flipflopcuisine.com or 843-686-5920 Classes held at 8 Driftwood Cottage Lane, Driftwood Beach (Melrose).

Pelorus Group, the new owners of the Melrose Club, is excited about the opportunities here at Daufuskie. It is the intention to return the golf course back to its glory days when Melrose was consistently ranked among the best courses in America. This process has already begun with the first applications of fertilizers, herbicides, and pesticides in years.

The purchase of all new John Deere golf course equipment will give Course Superintendent, Nick, and his great crew the chance to showcase all of their skills here at Melrose. There will be much needed tree and cart path work in the coming months as well as overall property clean up. We are bringing the greens back out to their original size and specs. We are presently accepting bids on redoing all of the sand and waste bunkers around the golf course, with a new fleet of golf carts to arrive early October.

Golf Professionals, Michael and Tony are now better equipped to serve your needs. A temporary pro shop is now open in the end of the cart barn, and it is a priority to get the locker rooms open as soon as possible.

Consultants including architects, engineers and designers have made numerous site visits to investigate status of all the buildings purchased by the Pelorus Group. This is a slow process that involves turning systems back on that have been off for two and a half years. We are happy to report the Sportsman’s Lodge has received a certificate of occupancy and has already been used for a couple of civic functions.

Rick Ryan, Project Manager, Daufuskie Investment Management Company, LLC, a subsidiary of the Pelorus Group.