Red and golden beets layered with goat cheese, pistachio pesto, grand marnierand candied walnuts.
Gruyere, Gouda, brie, house pasta, black truffle accent.
Lump Crab Salad with a boiled egg, avocado, asparagus spears, tomato, chiveand micro lettuce.
Gulf shrimp marinated in citrus melange, fresh avocadoand minced bosc pear.
Terrurs d' Anton "snails" in pastry, sweet butter, organic garlic clove, marinated artichoke and leek salad.
Frittes tossed with truffle oiland served with shaved cheese and bacon aioli.
Lump crab stuffed in fresh jalapenos and wrapped in bacon and served with our signature mango salsa.
Oyster on the half shell topped with cream spinach, baconand fresh anise.
5 jumbo gulf shrimp served with cognac marie rose cocktail sauce.
Sauteed with honey balsamic and smoked almonds.
Tube and tentacles calamari with congnac marie rose sauce.
Our own hand dipped gulf oysters served with a citrus salad, sweet and spicy cornicione tartar sauce.
One will be served on a toasted French crostiniand topped with a poached egg, our famous made in-house hollandaise saucesand served with citrus greens and strawberry salad.
2 toasted French crostini and 2 poached eggs with our signature made from scratch every morning hollandaise saucesand served with potatoes.
Crisp duck leg confit, summer greens, fresh raspberries, grilled bosc pear, champagne with whole grain mustard vinaigrette.
Seared market steak, served over summer greens, early girl tomato, avocado, watermelon radish, pickled onions, baby gherkin, red wine balsamic dressing.
Mixed greens, blueberries, bacon, granny smith apple, smoked almond, vinaigrette.
Chef's market steak choice, gratin dauphinoise "scalloped potatoes" frenched asparagus, chanterelle, bone marrow bordelaise sauce.
Braised high marble beef, mushrooms, berkshire bacon, baby carrots, yukon gold whipped potatoes, burgundy broth.
Pistachio herb encrusted grass fed colorado lamb rack, early girl tomato, chef's garden gherkin, sheep's milk fetta salad, calimyrna fig sauce.
Whole egg omelet with lump crab, avocadoand cheddar and Monterrey cheese blend.
Egg white omelet, with spinach, tomatoes, black olives, mushroomsand fetta cheese.
Ham, bacon, sausageand cheddar and Monterrey cheese blend, tomatillo salsa.
Whole egg omelet with brisket, cheddar and Monterrey cheese blendand mixed bell peppers, pico de gallo.
Pork tenderloin, chanterelle emulsion, wrapped in a pastry, served with whipped potatoesand baby carrots.
Mary's chicken breast wrapped in a pastry, pine nuts, chevre goat cheese, shallot, fennel cream, sauteed spinach in meyer lemon juice.
Macintosh apple, onion jam, legumes marines pickled vegetableand apricot emulsion.
Sour dough French toast with powdered sugar.
Sour dough French toast, powdered sugar. Vanilla bean creme anglaise, fresh berries, whipped cream.
Banana brulee, sour dough french toast, salted caramel, vanilla bean creme anglaise, powdered sugar, and pecan.
Bowl of seasonal fruit.
The holy trinity of fries: rosemary garlic, sea salt and pepperand sweet potato tossed in truffle oil and served with our house bacon mayo.
Mixed greens, tomato, cucumber, red onion, avocado, radish tossed in a lemon dill vinaigrette.
Served with powdered sugar and almond butter--while they last 2 mini butter croissants and 2 mini chocolate croissant.
Crisp gulf shrimp, campari tomato confit, hill country farmers market ratatouille, parsnip macaroon, citrus beurre blanc.
Buttery gulf shrimp served rockefeller style, garden spinach, cream and bacon, English cheddar cheese.
Maine prawn, nantucket scallops, duxbury littleneck clams, New Zealand kuku mussels, loup de mar "the wolf of the sea", branzino!
Peeky toe jumbo lump crab cakes, meyer lemon beurre blanc, fried flower bud capers, Alfonzo mango salad, avocado, blood orange, mascarpone emulsion.
8 Ounces Grass fed 100% beef patty with and egg, Swiss cheese, bacon, lettuce, tomato.
Granny smith apple onion jam, chipotle mayo, bacon, fried egg.
Fire grilled, grass feed beef with caramelized onions, blue cheese and frittes.
Venison sausage, oysters, mushroom stuffing with a demi glaze.
Roasted prime rib, thinly sliced, Gruyere cheese, caramelized onions and chives, serve with all natural au jus and frittes.
Our famous lump crab salad with lettuce, tomato in our house dressing.
Mortadella, black forest ham, lettuce, tomato, havarti cheese, red onion, oregano, red wine vinaigrette.
Roasted turkey breast with bacon, avocado, havarti cheese, honey comb dejon.
Brownie waffle, with chocolate shavings, candied walnuts, carmel, vanilla ice cream, powdered sugar and whipped cream and a cherry on top.
Carrot cake waffle, cream cheese butter, candied walnuts, powdered sugarand whipped cream.
Waffle with chicken strips.
Market steak served with 2 eggs, house potatoes and hollandaise sauce.
Char grilled pork chop with house potatoes and 2 fried eggs.
2 hand formed lump crab cakes with mango relish, hollandaise sauce, lemon aioli, avocadoand walnut citrus greens.
Our tender confit duck, served with potatoes, bell peppers, onion, green beans, shredded cheese, dried cranberries, 2 fried eggs and tomatillo salsa.
Slow roasted brisket, served over potatoes with bell peppers, brussels sprouts, onion, shredded cheese, 2 fried eggs and tomatillo salsa.
Marinated grilled jumbo shrimpandouille sausage served over buttery Gouda cheese grits with a savory spicy broth.