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Halyards Restaurant Restaurant Review: Michigan native Dave Snyder doesn’t think his restaurant is a Southern establishment. Yet there are plenty of Southern touches. We still crave the boiled peanut succotash that graced a plate of grilled scallops some years back. The season determines what's on the menu, but the house-made pimento cheese, while not unique to the South, is a Southern priority. Wild-caught Georgia shrimp predominate, most notably in the shrimp and cheese grits, a low country specialty. Snyder also delights in offering local triggerfish, a most delectable swimmer with a mild, sweet flavor, and the flounder and grouper are part of area tradition as well. As this is pig country, the scaloppine are made with pork. For dessert, consider the salted caramel apple pie, although bananas Foster with a roasted banana cake is a classic. The wine list is extensive, with many impressive icon Cabernets, but if you come for the seafood --- as will be the case --- there are plenty of fine white wines to pair with those dishes as well.