Persimmon

Roasted Portobello mushroom and blue cheese ravioli with truffle demi-glace (3).

With orange, fennel, arugula and passion fruit vinaigrette.

With chipotle dipping sauce.

With spicy slaw, hoisin and peanut sauces.

Crispy wontons and seaweed salad.

With Asian cucumber relish and soy dipping sauce.

Cheeses and chicken pate with grilled baguette.

Wedge salad with blue cheese crumbles, tomato, red onion, bacon and blue cheese dressing.

Classic Caesar salad with parmesan cheese and baked croutons class.

Duck confit salad with blue cheese, apples, crispy potato chips and port wine vinaigrette.

Fennel and arugula salad with shaved ricotta cheese and lemon oil vinaigrette.

Roasted beet, goat cheese and mesclun salad with julienne apples, candied walnuts, balsamic vinaigrette port reduction drizzle.

With arugula, orange, fennel and passion fruit vinaigrette.

With blue cheese crumbles, tomato, red onion, bacon and blue cheese dressing.

With parmesan cheese and baked croutons.

With blue cheese, apples, crispy potato chips and port wine vinaigrette.

With blackened tuna or blackened salmon, mesclun greens, egg, fennel, green beans, olives, potatoes, roasted red peppers, lemon oil vinaigrette.

With cheddar cheese, bacon, caramelized onions, Barbeque sauce, lettuce, tomato, pickle and French fries.

With bacon, fontina cheese, lettuce, tomato, onion, mayo, pickle and French fries.

Roasted Portobello mushroom and blue cheese ravioli, truffle demi-glace.

With choice of meuniere, coconut curry or provencal style and French fries.

With vegetable melange, orzo and lemon butter sauce.

With spicy slaw, lettuce. Tomato, onion, pickle and French fries.

With spinach, French fries and bordelaise sauce.

With spicy slaw, pico de gallo, guacamole and chipotle sauce with tortilla chips and salsa.

With saffron and red pepper aioli crostini.

Atlantic bouillabaisse with saffron and red pepper aioli crostini.

Pan seared salmon with crispy English pea risotto cake, sautéed spinach and creamy pesto sauce.

Pan seared sea scallops with wild mushroom risotto and sun-dried tomato vinaigrette.

Sauteed jumbo lump crab cakes with bacon mashed potatoes, roasted corn hash and sweet corn sauce.

Black and white sesame crusted seared tuna with roasted red pepper, snow pea, bean sprout and red onion couscous and sweet chili sauce.

Pan seared duck breast with sweet potato puree, green beans and tamarind sauce.

Braised short ribs with collard greens, rosemary polenta, onion strings and balsamic demi-glace.

Oven roasted chicken with roasted fingerling potatoes, sauteed broccoli and housemade gravy.

Filet mignon with creamy mashed potatoes, spinach, crispy onion strings and red wine bordelaise.

Pecan crusted barbecued rack of lamb with mustard potato gratin, spinach and horseradish demi-glace.

Caramel sauce and fresh whipped cream.

Dark chocolate pudding, graham cracker and fresh whipped cream.

Vanilla ice cream and caramel drizzle.

Cream puffs with vanilla ice cream, caramel and chocolate sauces.

Vanilla ice cream.

Van gogh espresso vodka, stoli vanilla and kahlua.