Seared scallops over foraged mushroom and parmesan risotto; finished with balsamic reduction.

Creamy brie wrapped in puff pastry, served golden brown with khalua cream sauce laced with brown sugar, pecans and golden raisins.

Tomato bacon jam; cheddar grits and tasso ham gravy.

Served with lightly toasted pita, diced tomato, kalamata olive and cucumber.

Dusted with seasoned cornmeal; served with corn salsa, shrimp salad and red pepper remoulade.

Dusted with seasoned tapioca flour; bloody mary cocktail sauce and grilled lemon.

Sauteed with white wine, lemon and garlic.

Rich blend of cheeses, topped with bacon-panko crust.

PEI mussels sauteed with white wine, garlic and lemon.

Seared scallops over foraged mushroom and parmesan risotto; finished with balsamic reductions.

Rich blend of cheeses, topped with bacon-panko crust.

Tossed in panko bread crumbs, bacon and rosemary.

Served with diced tomato, cucumber and kalamata olives with warmed pita.

Wrapped in puff pastry; khalua cream sauce laced with brown sugar, golden raisins and pecans.

Dusted with seasoned cornmeal; served with corn salsa, shrimp salad and red pepper remoulade.

Crisp iceberg with bacon, onion, grape tomato, toasted pecan and blue cheese vinaigrette.

Mixed greens tossed with champagne vinaigrette topped with hand battered goat cheese medallions, brandy reconstituted blueberries and candied pecans.

Fresh romaine hearts, parmesan, garlic croutons, Caesar dressing.

Mesculin spring mix, grape tomato, carrot, red onion, English cucumber.

Romaine lettuce, shaved parmesan, seasoned croutons, Caesar dressing.

Crisp iceberg, crumbled bacon, red onion, tomato, toasted pecans and blue cheese dressing.

Mixed greens, champagne vinaigrette, brandy reconstituted blueberries, candied pecans and flash fried goat cheese medallions.

Beer battered codfish; served with hand cut fries.

Traditional English lamb pie, baked with English peas, carrots and pearl onions in a red wine gravy; topped with homemade mashed potato and served golden brown.

Succulent, genuine English pork sausages served with a rich gravy and mashed potato.

Granny smith apple, sliced farmhouse cheddar and feta cheese grilled on country white bread. Served with sweet potato fries.

Applewood smoked bacon, crisp iceberg, fried green tomatoes, red pepper remoulade on white toast.

Thinly sliced turkey pastrami, sauerkraut, melted Swiss cheese on marble rye bread.

Lightly seasoned shrimp and crab baked into our house recipe quiche. Served with small house salad.

Broiled crab cake with crisp iceberg, fried green tomato, red pepper remoulade on brioche bun.

Caramelized onion and mushrooms baked into our house recipe quiche. Served with small house salad.

Oven roasted bacon baked into our house recipe quiche. Served with small house salad.

8 ounce filet rubbed with house spice, served with red bliss mashed potato, wild mushrooms, asparagus, finished with bordelaise.

Available from 5.00 pm. U-10 scallops, sweet potato-bacon hash; avocado purree and citrus beurre blanc.

Sauteed gulf shrimpandouille sausage, tomatoes and onions in a red wine reduction tossed with penne pasta, crumbled goat cheese.

Boneless chicken breast hand battered and fried; red bliss mashed potato, French style green beans, with a madeira wine sauce.

Flat iron steak served over our "1747 fries" (garlic, rosemary, parmesan and truffle oil) with brandy-green peppercorn demi.

Two broiled crab cakes with red bliss mashed potato, succotash, red pepper remoulade.

Pan seared rockfish over jalepeno-cheddar corn bread; asparagus and cream corn beurre blanc.

Succulent, genuine English pork sausages served with a rich gravy and mashed potato.

Traditional English lamb pie, baked with English peas, carrots and pearl onions in a red wine gravy; topped with homemade mashed potato and served golden brown.

Beer battered cod, served with hand cut fries.

A pot of loose leaf tea and an assortment of savory finger sandwiches, tarts and our homemade scones with whipped cream and strawberry preserves.

Pot of tea, artisanal cheese plate, afternoon tea service.

A pot of loose leaf tea and a first course selection of house salad or a slice of our homemade quiche, followed by the afternoon tea service.

A pot of loose leaf tea and your choice of our homemade pastries, tea cakes and scones (7 "sweets"). Served with whipped cream and strawberry preserves.

A combination of sweet and savory teas. A pot of loose leaf tea and your choice of an assortment of savory finger sandwiches, tarts and our homemade tea cakes and pastries.