Chickpea, garlic, tahini with pita.
Baked three cheese mushrooms.
Spinach, artichoke hearts, cream Parmesan and garlic, served with grilled naan.
Herb Parmesan risotto balls, rested on a tomato cream puree.
Oregano sesame seed roasted blend, olive oil, and naan flatbread.
Spicy hickory smoked wings with chili ranch dip.
Flash fried steaks with lemon aioli.
Seared rare with a Szechuan ginger glaze, vegetables, and black sesame seeds.
Panko encrusted goat cheese balls, black sesame seed, pistachio, almond, flat bread, and a cherry port wine reduction.
Smoked salmon, creme fraiche, chopped eggs, red onion, tomatoes, and capers served with specialty toast points.
Seared lump crab cakes topped with stone-ground mustard vinaigrette and served with Copia cheddar grits.
Marinated applewood smoked shrimp, drizzled with a mango honey red chile glaze.
Imported and domestic cheeses, candied nuts, assorted crackers, dried fresh fruit.
Oven baked brie wheel, roasted red grape and port wine reduction and crostini.
Hummus, baba ganoush, black olives, falafel, pickles, herb infused toast points, red chili paste, and roasted whole garlic cloves.
Artisan mixed greens, red wine pickled onions, cherry tomatoes, and balsamic vinaigrette.
Red napa cabbage, quinoa, arugula, parsley, red wine pickled onions, and olive lemon vinaigrette.
Romaine tossed with Parmesan cheese, garlic croutons, and Nantucket mayfair dressing.
Crisp bacon, bleu cheese crumbles, croutons, chopped eggs, tomatoes, and creamy peppercorn ranch dressing.
Sliced Roma tomato, fresh basil, buffalo mozzarella, balsamic vinaigrette reduction, pesto drizzle, accompanied with Tuscan greens wrapped in a cucumber leaf.
Shrimp, chicken, crawfish, andouille sausage, Creole spices, okra, and dirty rice.
Served with seasonal vegetable and Yukon creamy buttered mash.
14 oz. double frenched chop, beer pork belly gravy, honey bourbon apple casserole, and sauteed tri-colored vegetables.
House rubbed, tangy BBQ sauce, Tabasco onions, and Jack Daniels pork belly baked beans.
16 oz. topped with whiskey sauteed caramelized onions, mushrooms, fried spaghetti and au jus.
18 oz. Creole rub, au jus, roasted Yukon wedges, and seasonal vegetables.
Charbroiled 8 oz. filet, duck butter, au jus, whipped Yukon potatoes and seasonal vegetables.
Roasted eggplant, sauteed tomatoes, fontina cheese and couscous. Vegetarian.
Chicken breast, rice pilaf served with sauteed mushrooms, baby spinach, artichokes, yellow peppers, tomatoes, and lemon-garlic butter.
Slow-roasted organic chicken, andouille sausage, roasted corn gravy and Sriracha Yukon mashed potatoes.
New Zealand slow-braised lamb shank with roasted garlic red wine demi-glace and Moroccan cous cous.
Sliced medium-rare duck breast with port wine reduction, fried tri-colored cauliflower with truffle salt.
Hawaiian ahi, shiitake mushrooms, scallions, napa cabbage, bell peppers, edamame, Szechuan-ginger glaze and wasabi whipped Yukon potatoes.
Pan seared in garlic butter, Thailand quinoa, fruit salsa, strawberry emulsion, and served with a Parmesan and arugula orzo medley.
Skin on, Spanish quinoa, kale mixed salad, and black garlic vinegar vegetables.
Norwegian filet, orzo, capers, spinach, tossed in a spicy cilantro pesto with honey-grain mustard, and red chile glaze.
Blackened Alaskan cod, spicy sauteed vegetables, Cajun seasoning, brown roux and Southern herb rice.
Jalapeno and cilantro marinated jumbo shrimp, Cajun-spiced andouille sausage, and Creole rice.
Jalapeno and cilantro marinated chicken, Cajun-spiced andouille sausage, and Creole rice.
U-10 scallops on creamy turmeric risotto topped with Imperial champagne cream sauce, tomato and caper relish, and asparagus.
6 oz. cold water Canadian lobster tail, hollandaise, butter, Yukon golden mashed potatoes, and seasonal vegetables.
Aged cheddar, green chile grits, Cajun-spiced shrimp, sauteed with roasted corn, red bell peppers, onions, andouille sausage, and poached egg.