With Swiss and provolone cheese.

10 oz. Seared and glazed with apple chutney and finished with a berry balsamic reduction.

Thin cut seared chicken stuffed with our house crab cake and wrapped in locally smoked bacon. Finished with a cherry popper aioli.

A prime, hand-cut 8 oz. filet mignon served with a foie gras herb, butter, and complemented by rosemary.

A 12 oz. hand-cut New York strip with a tomato basil butter and topped with crispy fried leeks.

A fresh-caught wild salmon filet pan poached in a lemon butter white wine sauce over a bed of wild rice pilaf. Finished with a drizzle of our robust savannah sauce.

2 chicken breast grilled to perfection. Served over breaded baked mac and cheese with bacon bits.

2 jumbo lump crab cakes broiled to golden brown perfection. Served over a bed of wild rice pilaf.

Penne pasta tossed in a garlic cream sauce with fresh spinach and cherry tomatoes. Plated with a garnish of parsley and topped with a sprinkle of Parmesan cheese.

Linguini pasta coated in lemon garlic and olive oil sauce. Mixed with sauteed bell peppers, onions, Kalamata olives, capers, feta cheese, and spinach.

Marinated in olive oil with green peppers, red peppers, and garlic with fresh herbs and seasonings.

Succulent crab cakes with a boost of flavor from freshly zested lemons and limes. Topped with shredded cheddar cheese and broiled to golden-brown perfection. Served with a side of olive oil toasted crostini seasoned with a fresh herb mix.