Our Menu
Consuming raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of foodborne illness.
Soups & Salads
Small $10.00 | Large $14.00 • Iceberg, tomato, cucumber, carrot, bleu cheese dressing, bacon, and pecan.
Small $11.00 | Large $16.00 • Baby fields greens, fresh berries, tomato, cucumber, onion, candied pecan, and champagne-raspberry vinaigrette.
Small $9.00 | Large $13.00 • Romaine, Parmesan cheese crisp, and anchovy are available upon request.
Butter-poached lobster, crème fraiche, and crostini.
Tomato confit, truffle oil, black garlic molasses, and crostini.
Melted Gruyere and crostini.
Appetizers
Jalapeno and sweet corn puree, Korean BBQ, and candied pecans.
Raw tuna in avocado vinaigrette dressing, mango, cucumbers, sesame paste, and homemade sesame crackers.
Chilled jumbo shrimp and tequila lime cocktail.
Onion, spinach, anise crema, candied bacon, and crostini.
Jumbo lump crabmeat, cornflakes, celery, parsley, chives, and Old Bay lemon aioli.
Shallots, capers, cornichon, whole grain mustard, quail eggs, and crostini.
Half a dozen chilled oysters, horseradish, traditional cocktail sauce, and lemon.
Four Gulf shrimp, butterflied and stuffed with a lump crab stuffing, topped with Creole butter.
Creamed spinach, bacon, and bread crumbs | Add caviar for $3.00 per oyster.
One pound of Snow Crab legs and drawn butter.
Hand Cut Steaks
On Top
Sauces
Chef’s Specialties
Maple bourbon glaze, blistered baby bell peppers, house-smoked sausage, apple-fennel chutney, and candied pecan.
House ground beef Bolognese, pappardelle, and grated Romano.
Bay scallops, large prawns, mussels, fresh fish, house-smoked sausage, potato, roasted fennel, tomato-saffron jus, and grilled toast points.
Twin 6 oz. lobster tails, mixed vegetables (carrots, celery, onion, cauliflower, and asparagus), and clarified butter.
Crispy skin salmon, broccolini with house-smoked sausage and fennel, tomato-herb gremolata, and saffron jus.
Maple bacon brussels, parsnip puree, and dried cherry demiglace.
Parsnip puree, sauteed zucchini, and chef's sauce du jour.
Airline chicken breast, Yukon Gold mashed potatoes, honey buttered baby carrots, and mustard demiglace.
Elk, Venison, Wagyu, and Wild Boar ground meat, brûléed goat cheese, bacon, confit tomatoes, and French fries with a side of espresso ketchup.
For the Table
Cheddar Jack cheese | Add bacon for $4.00
Cheddar Jack cheese | Add bacon for $4.00
Desserts
A warm, classic caramel cinnamon apple with buttery brown sugar oat, nestled under a scoop of vanilla bean ice cream, drizzled with homemade caramel sauce, and topped with whipped cream.
Creamy, dreamy custard with a lightly crunchy caramelized sugar top.
A large slice of rich, decadent 4-layer chocolate cake, placed on top of vanilla cream anglaise, topped with whipped cream and a strawberry.
A warm, made-from-scratch, chocolate fudge brownie, nestled under a scoop of vanilla bean ice cream, drizzled with chocolate sauce, and topped with whipped cream.
A large slice of classic carrot cake, topped with basil, cane sugar, and whipped cream.
A traditional slice of N.Y. style cheesecake with a graham cracker crust, and topped with the chef's fruit selection of the day.