Dining Menu

Sweet Lump Crab Cake With House Made Sweet Gherkin And Caper Tartar Sauce

Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley, And Fresh Lemon

Alligator Tail Dusted With Cajun Breadcrumbs Flash Fried To Golden Brown, Served With Red Pepper Coulis and Black Lava Sea Salt

Herb And Garlic Steeped Duck Leg, Bacon White Bean Puree, Lemon Thyme Demi Glace

Coconut Vinaigrette Marinated Chicken Breast Cutlets, Pineapple Chutney, Grilled Lime Vinaigrette

Caramelized Local Apples And Brie Cheese Wrapped In A Puff Pastry, Baked Until Golden Brown, Topped With Pear Infused Local Honey And Served With Crostinis 

U-10 Dry Sea Scallops Seared To Perfection Over Roasted Red Beet Puree, Apple Fennel Relish, Pistachio Powder

Savory Broth, Caramelized Onions, House Made Croutons With Melted Swiss And Provolone Cheese

Chef’s Daily Preparation

Crisp Romaine Hearts With Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, And Caesar Dressing.

With Entree – $5

Rowland’s Hydroponic Grown Kale, Roasted Red Beets, Crumbled Goat Cheese, Toasted Pistachios, Bourbon Maple Bacon Vinaigrette

With Entree – $6

Spring Mixed Greens, Grape Tomatoes, Red Onion And Cucumber

Complimentary with Entree

Grilled Chicken – $7

Grilled Shrimp – $12

Dressings- Balsamic Vinaigrette, Lemon Herb Vinaigrette, Buttermilk Ranch, Creamy Blue Cheese

Add Dry Blue Cheese Crumbles – $1.50

All Signature Steaks, Meat, Poultry, and Fish/Seafood Entrees Are Served With Our House Salad, Choice of Dressing, Vegetable Du Jour, and Choice of Starch (Rice Du Jour, Potato Du Jour, or Seasoned Fries)

Roasted Portobello Mushroom Topped With Sauteed Spinach and Swiss Cheese Wrapped in a Puff Pastry and Baked to Perfection. Finished with Wild Mushroom Bechamel

Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

Sautéed Chicken Breast And Wild Mushrooms With Marsala Sauce

Sautéed Chicken Breast With Fresh Garlic, Lemon, Parsley, And White Wine Sauce

Chicken Breast Dusted With Toasted Pecan Breadcrumbs Topped With Apple Fennel Slaw And Finished With A Blood Orange Beurre Blanc

Pan Seared 8oz. Center Cut Filet Mignon, Finished With Demi Glace

With Gorgonzola Cheese And Balsamic Reduction

Eight Hour Braised 18 Oz. Australian Lamb Shank, Roasted Red Beet Risotto, Confit Local Mushrooms, Crumbled Goat Cheese

Sautéed Sweet Italian Sausage And Sweet Peas Simmered In A Boursin Cheese Bechamel Tossed With Pappardelle Pasta

Sautéed Veal Scallopini, Wild Mushrooms, And Marsala Sauce

Sautéed Veal Scallopini With Shallots, Capers, Lemon, And White Wine Sauce

Duck Confit, Pork Belly, Pork Short Ribs, Panchetta, Wild Boar Apple Sausage And White Beans Slow Cooked For 8 Hours, Topped With Panko Breadcrumbs, Baked Until Golden Brown

Pan Seared U-10 Scallops, Asian Pear Toasted Walnut Slaw, Apple Cider Gastrique

Two Lump Crab Cakes Served With House Made Sweet Gherkin And Caper Tartar Sauce

Blood Orange Salsa, Pomegranate Winter Citrus Beurre Blanc

Sautéed Shrimp, Toasted Garlic, Lemon, And White Wine Tossed With House Made Linguine