Saute of wild and domestic mushrooms tossed in a Madeira cream sauce and served in puff pastry.
Saute of escargots, roasted garlic and mushrooms served on toasted brioche points.
Rotating selection of local cheeses with accompaniments.
A blend of cheeses with lobster and spice.
Shallots, garlic, white wine, Kalamata olives and peppers.
Fresh cut fries with white truffle oil and Parmesan.
Mixed greens with roasted beets, fennel, feta cheese and a lemon poppy seed dressing.
Walnuts, lamb sausage, romaine lettuce, apple, hard boiled egg, with a horseradish, lemon and parsley dressing.
Radicchio, caramelized carrots, red onion, orange, almonds and red pepper flakes and with an orange sherry vinaigrette.
Lemon beurre blanc.
Fried chicken with creamed spinach and grits.
Sauced with Dragon Fruit and Berry
Deglazed with a bourbon barbeque served with corn bread and mashed potato
Pancetta & Blue Cheese drizzled with Demi-Glace
New Zealand lamb chops prepared with a panko mustard rub and Bordeaux demi-glace.
Risotto with sunflower seeds, mushrooms, squash, thyme and Parmesan finished with cream.
Croquette of jumbo lump crabmeat served with sauce remoulade.
Scallops are harvested from local waters on east coast. We are preparing them with a spicy Thai sauce with a hint of coconut milk and cream served with Jasmine rice
Veal, pork and beef slow cooked with tomato, garlic, shallots and onions.
sautéed filet chicken and veal with mushrooms finished with a madeira cream sauce
prepared with olives prunes
A spicy curry chicken dish prepared with mixed vegetable pineapple and peanut butter served with pasta
8 oz. burger, lettuce, tomato, onion and hand-cut fries.
Comes with coleslaw and spicy mayo.
Layered grilled portobello mushrooms, onion, tomato, roasted red peppers, spinach, fresh mozzarella and drizzled with a balsamic reduction.