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House chicken liver pate, Mission fig-vidalia onion relish, rustic pear jam, French bread crisps and caper berries.
Warm goats cheese with roasted garlic, kalamata olive tapenade, caponata and roasted peppers- fresh parsley and grilled crostini.
Jumbo prawns, wrapped in shredded filo, fried crisp, avocado relish and blood orange vinaigrette.
Capellini pasta, porcini mushrooms, organic egg yolk, aged parmesan and truffle oil.
Crispy pork belly, spicy salsa verde, creme fraiche, guacamole and queso fresco with flour tortillas.
Spring leek-potato soup, leek and potato crisps.
Steamed prince edward island mussels, leek confit and fresh cream.
Asparagus, aged Parmesan, lemon butter and fresh lemon zest.
Seared foie gras, tomato apple jam, crisp smoked bacon, tiny greens and on grilled house brioche.
Cypress grove humboldt (California), mount tam cowgirl triple cream (Georgia), aged mahon (Spain), wild blueberry port gelee, crostini and French bread.
Salad of roasted beets, avocado, English peas, goat cheese, watercress, arugula and chevre vinaigrette.
Housemade mozzarella cheese, wrapped in prosciutto, grilled and served on a bed of cherry heirloom tomatoes with 12-year balsamic and extra virgin olive oil and wild arugula.
Baby kale, feta cheese, house marinated olives, grapes and lemon vinaigrette.
Pan seared, honey garlic marinated duck breast served on salad of baby mesclun greens, toasted pecans, dried cherries, goats cheese and finished with a cherry vinaigrette.
Shaved brussels sprouts, gala apples, toasted pine nuts, dried currants, shaved Parmesan and tossed in a myer lemon vinaigrette.
Udon noodles, shiitake mushrooms, bok choy and ginger sesame butter.
Grilled 8 Ounces filet of beef tenderloin, lobster macaroniand cheese, spring succotash of brussels leaves, English peas, sugar snap peas, wild mushrooms and herb bearnaise sauce.
Buttermilk fried, all natural chicken breast, cheddar grits, wilted greens and sweet corn sauce.
Pan seared, domestic, free roaming, spiced rack of lamb, roasted fingerling potatoes, oil cured olives, haricots verts, fresh herbs, garlic and ginger.
Cheddar cheese grits, jumbo prawns, roasted red peppers, bacon, jalapenos and finished with brown butter.
Red wine braised lamb, hen of the woods mushrooms and Parmesan house gnocchi.
Crispy confit of duck and garlic marinated duck breast, wilted greens, whipped golden potatoes, haricot tarbais and garlic with aged sherry vinaigrette.
Imported pappardelle, hen of the woods mushrooms, prosciutto crisps, swiss chard, light cream and Parmesan cheese.
Grilled 8 Ounces filet of beef tenderloin, spring succotash of brussels sprout leaves, English peas, sugar snap peas, roasted fingerling potatoes, wild mushrooms and herb bearnaise sauce.
Sea scallops, sauteed spinach, golden whipped potato and brown butter pan sauce.
Organic greens, tempura shrimp and asparagus, miso-yuzu vinaigrette and crisp wonton.
Grilled Angus New York strip, wild mushrooms, truffle frites and parsley brown butter.
Organic penne pasta with sausage, rustic tomato sauce and housemade ricotta cheese.
Pan seared jumbo lump crab cake, crispy polenta cake, asparagus and tomato tarragon beurre fondue.
Warm goats cheese with roasted garlic, kalamata olive tapanade, caponata and roasted peppers.
Steamed prince edward island mussels, leek confit and fresh cream.
Flash fried fresh squid finished with a sweet and spicy chili sauce, peanuts and green onion.
House chicken liver pate, Mission fig-vidalia onion relish, rustic pear jam, French bread crisps and caper berries.
Pork belly, salsa verde, creme fraiche, guacamole, queso fresco and with flour tortillas.
Asian marinated beef tenderloin, grilledand tossed with red peppers, baby greens, crispy noodles and Thai peanut vinaigrette.
Pan roasted chicken breast, warm salad with fennel, apple, baby greens, shaved manchego cheese, caper vinaigrette and apple cider brown butter.
Baby kale, feta cheese, house marinated olives, grapes and herb lemon vinaigrette.
Watercress, iceberg, tomato, avocado, bacon, eggand point reyes blue cheese, tossed in caper whole grain mustard vinaigrette and topped with grilled chicken breast or chicken salad.
Shaved brussels sprouts, gala apples, toasted pine nuts, dried currants, grilled chicken breast, shaved Parmesan cheese and tossed in a myer lemon vinaigrette.
Pan seared honey garlic marinated duck breast served on salad of baby mesclun greens, toasted pecans, dried cherries, goats cheese and finished with a cherry vinaigrette.
Organic baby spinach greens, grilled filet, point reyes blue cheese, focaccia croutons, tomatoes and balsamic-vinaigrette.
Housemade mozzarella cheese, wrapped with prosciutto ham, grilledand served on a bed of cherry tomatoes, 12-year balsamic and extra virgin olive oil, wild arugula.
Freshly made tuna salad on crunchy ciabatta with salad of baby greens and house dressing.
Ciabatta sandwich with arugula, Brie and tomato apple jam.
Grilled chicken breast, Brie cheese, vidalia-thyme mayo, fresh baked ciabatta bread and served with salad of baby greens.
Bacon, lettuce, tomato, crisp smoked bacon, mayo and ciabatta house bun.
Gruyere, Brieand cheddar, house cheddar bread, tomato apple jam and house potato chips.
Freshly made chicken on crunchy ciabatta with salad of baby greens and house dressing.
Fried chicken breast, house potato chips, grilled cheddar bread and mayo.
Udon noodles, shiitake mushrooms, bok choy and ginger sesame butter.
Wild mushrooms, truffle frites and parsley brown butter.
Slow cooked pulled chicken, cheddarand jack cheese wrapped in a flour tortillaand fried, with iceberg lettuce, creme fraiche, guacamole and chili de arbol salsa.
Shrimp and asparagus tempura, organic greens, miso-yuzu vinaigrette and crispy wonton.
(Key-tarra) pasta with grilled shrimp, lemon butter, aged Parmesan cheese, lemon zest and fresh parsley.
Sea scallops, fingerling potatoes, asparagus, wild mushrooms, brussels sprout leaves and brown butter.
Imported pappardelle, prosciutto crisps, light cream, Parmesan cheese and chicken breast.
Pan seared jumbo lump crab cake, crispy polenta cake, asparagus and tomato tarragon beurre fondue.
Organic penne pasta with sausage, rustic tomato sauce and ricotta.
Grilled Angus Beef tenderloin with flour tortillas, creme fraiche, guacamole, cheddar cheese and Chile de arbol salsa.
Capellini pasta, porcini mushrooms, organic egg yolk, aged Parmesan and truffle oil.
A caper classic, slow baked macaroni with coldwater lobster and 4 cheeses.
Cypress grove humboldt (California), mount tam cowgirl triple cream (Georgia), aged mahon (Spain), wild blueberry port gelee, crostini and French bread.
Fresh donuts fried to order, served with fresh cream and chocolate sauce - you'll have a hard time sharing.
Tender gingerbread filled with dulce de leche gelato and drizzled with caramel sauce.
Fresh berries with cointreau cream served with cherry-walnut biscotti.
Jeanie's award-winning chocolate bread pudding with vanilla-caramel sauce and whip cream.
Goat, mascaponeand cream cheese, with wild blueberry sorbet, almond tuile and raspberry sauce.