candied nueske bacon, torched tableside
fried calamari and cherry peppers, served with homemade marinara sauce and garlic aioli
fried wings tossed in your choice of garlic honey sauce or bourbon hot sauce
classic creamy deviled eggs topped with candied nueske bacon
fried green tomatoes with citrus goat cheese crema and spicy remoulade
charred octopus served with red pepper romesco sauce, harissa oil, and chimichurri sauce
jasmine rice, spam, jalapeños, pineapple, and crispy onions topped with a fried egg
heirloom tomatoes atop a roasted red pepper and walnut purée with tomatillo vinaigrette and topped with torn herbs
mediterranean chickpea dip, harissa oil, and watermelon radish, served with grilled pita bread
southern fried cornbread fritters served with whipped honey butter
fresh mussels sautéed in white wine lemon butter sauce, served with grilled bread
crispy fingerling potatoes, piquillo pepper relish, spicy tomato sauce and garlic aioli
molasses rum glazed pork belly confit stacked atop crispy plantains with mojo aioli and tomatillo pico de gallo
chicken, black beans, roasted corn, poblano peppers, cilantro, and pepperjack cheese wrapped in a flour tortilla, served with our zesty southwest sauce
american wagyu beef with bacon jam and white cheddar cheese on a potato roll
mediterranean olive mix marinated with citrus and herbs. accompanied with roasted almonds
chef’s selection of two meats, two cheeses, local honey and homemade jam
poached jumbo shrimp, seaweed salad, cocktail sauce, pickled fresh horseradish, old bay, anchovy vinaigrette and lemon
stone crab cocktail claws, malt vinegar mustard mayo, anchovy vinaigrette, old bay and lemon
chopped romaine lettuce tossed with homemade caesar dressing, topped with shaved parmesan and homemade croutons
chopped romaine lettuce tossed with homemade caesar dressing, topped with shaved parmesan and homemade croutons
spring mix, romaine, cherry tomatoes, roasted corn, dried cranberries, and homemade croutons tossed in an herb buttermilk dressing
spring mix, romaine, cherry tomatoes, roasted corn, dried cranberries, and homemade croutons tossed in an herb buttermilk dressing
quartered head of lettuce topped with hard boiled eggs, crispy nueske bacon, diced tomatoes, and pickled onions, drizzled with bleu cheese dressing, topped with gorgonzola crumbles
quartered head of lettuce topped with hard boiled eggs, crispy nueske bacon, diced tomatoes, and pickled onions, drizzled with bleu cheese dressing, topped with gorgonzola crumbles
grilled sirloin, arugula and romaine lettuce tossed with tomatoes, pickled onions, gorgonzola cheese and marcona almonds. dressed with a champagne mustard vinaigrette
baby bibb lettuce, citrus segments, avocado, pickled fresno peppers and spiced almonds tossed in a tahitian coconut vinaigrette
Chef's daily creation
Chef's daily creation
Contains nuts
homemade bourbon infused butter cake with bourbon caramel sauce and crème anglaise, served with vanilla ice cream
carrot ginger cake with pecans, layered with cream cheese frosting
layers of chocolate cake, dark chocolate hazelnut mousse, hazelnut crunch, and dark chocolate ganache
coffee cream stuffed beignets, espresso crème anglaise, lavendar sugar and espresso bean chocolate dust
with choice of broccolini, french fries or mashed potatoes
with choice of butter or marinara sauce
with 2 kobe beef meatballs and a choice of butter or marinara sauce
american kobe beef mini cheeseburgers with choice of broccolini, french fries or mashed potatoes
pasta shells tossed in a cheddar cream sauce
with choice of broccolini, french fries or mashed potatoes
with choice of broccolini, french fries or mashed potatoes
with choice of broccolini, french fries or mashed potatoes
toasted farm loaf bread, citrus avocado spread, aleppo pepper and poached eggs, served with spring mix slaw
open-faced english muffin topped with poached eggs and hollandaise sauce, served with home fries with bacon
three fresh-baked biscuits with scrambled eggs and cheddar cheese 1) with nueske bacon, 2) with bacon jam, and 3) with applewood bacon, drizzled with spicy honey and served with home fries
wagyu burger patty with teriyaki demi “gravy” and wild roasted mushrooms over pineapple jalapeño rice, topped with a sunny-side-up egg
buttermilk fried chicken, belgian waffles, warm bourbon maple syrup, whipped butter, and home fries
sautéed spicy chorizo, diced onions, and tomatoes served with home fries and drizzled with an herb garlic aioli sauce
traditional french toast topped with roasted strawberries sauce, sweet butter, and maple syrup
open-faced english muffin topped with poached eggs and hollandaise sauce, served with home fries with smoked salmon
creamy parmesan pepper grits topped with cajun seasoned shrimp, andouille sausage, red onions, and red peppers. drizzled with a cajun style cream sauce
bourbon glazed sticky bun topped with a caramel sauce, cinnamon powdered sugar and pecans
greek yogurt topped with dried stone fruit, seasonal fresh fruit, almond granola, and acai, drizzled with agave
7oz filet mignon topped with herb butter and served with crispy fingerling potatoes and asparagus
crispy seared skin-on salmon served with a truffle sunchoke purée, herb oil and roasted root vegetables
campanelle pasta, blackened chicken, shrimp, mushrooms, tomatoes, onions and andouille sausage tossed in a cajun style cream sauce
roasted cauliflower steak over celery root purée, sautéed kale, pickled onions, and red fresno peppers with a zesty chimichurri sauce
pan roasted king trumpet mushrooms over “impossible” bolognese ragu and topped with torn herbs
bone-in frenched chop served with kale pesto farro risotto, grilled fruit and a red wine demi-glace
half-pound wagyu beef, white cheddar cheese, lettuce, bacon jam and crispy onions, served with a gochujang dipping sauce
jalapeño honey, pickled fresno coleslaw, calabrese aioli and house made pickles, served on a toasted brioche bun
blackened tilapia topped with a pickled fresno pepper slaw, homemade mango salsa and goat cheese crema. served with cajun fries
seared tenderloin tips, roasted mushrooms, and a creamy gorgonzola fonduta, atop crispy ciabatta, with arugula and pickled onions
half-pound wagyu beef, white cheddar cheese, lettuce, bacon jam and crispy onions, served with a gochujang dipping sauce
jalapeño honey, pickled fresno coleslaw, calabrese aioli and house made pickles, served on a toasted brioche bun
blackened tilapia topped with a pickled fresno pepper slaw, homemade mango salsa and goat cheese crema. served with cajun fries
seared tenderloin tips, roasted mushrooms, and a creamy gorgonzola fonduta, atop crispy ciabatta, with arugula and pickled onions
bone-in frenched chop served with kale pesto farro risotto, grilled fruit and a red wine demi-glace
7oz filet mignon topped with herb butter and served with crispy fingerling potatoes and asparagus
crispy seared skin-on salmon served with a truffle sunchoke purée, herb oil and roasted root vegetables
campanelle pasta, blackened chicken, shrimp, mushrooms, tomatoes, onions and andouille sausage tossed in a cajun style cream sauce
oven roasted and served with fried rice, carrots, green onions and jalapeños
peruvian style roasted half young chicken, served with fried yucca, chaufa rice, creamy green salsa and a peruvian aioli
roasted cauliflower steak over celery root purée, sautéed kale, pickled onions, and red fresno peppers with a zesty chimichurri sauce
pan bronzed sea scallops over brown butter parsnip purée with bacon jam, herb oil and crispy sunchokes
grilled lamb rack over roasted root vegetables, carrot purée, mediterranean spiced demi-glace and horseradish gremolata
locally sourced from Roseda Farm, Maryland. grilled and topped with harissa butter and served with crispy fingerling potatoes and asparagus
butter-poached lobster in a saffron risotto, accompanied by aleppo crema and blistered grape tomatoes
pan roasted king trumpet mushrooms over “impossible” bolognese ragu and topped with torn herbs
7oz filet mignon topped with herb butter and served with crispy fingerling potatoes and asparagus
crispy seared skin-on salmon served with a truffle sunchoke purée, herb oil and roasted root vegetables
campanelle pasta, blackened chicken, shrimp, mushrooms, tomatoes, onions and andouille sausage tossed in a cajun style cream sauce
oven roasted and served with sticky coconut rice and stir-fried vegetables
peruvian style roasted half young chicken, served with fried yucca, chaufa rice, creamy green salsa and a peruvian aioli
roasted cauliflower steak over celery root purée, sautéed kale, pickled onions, and red fresno peppers with a zesty chimichurri sauce
pan bronzed sea scallops over brown butter parsnip purée with bacon jam, herb oil and crispy sunchokes
bone-in frenched chop served with kale pesto farro risotto, grilled fruit and a red wine demi-glace
grilled lamb rack over roasted root vegetables, carrot purée, mediterranean spiced demi-glace and horseradish gremolata
pan roasted king trumpet mushrooms over “impossible” bolognese ragu and topped with torn herbs
butter-poached lobster in a saffron risotto, accompanied by aleppo crema and blistered grape tomatoes
locally sourced from Roseda Farm, Maryland. grilled and topped with harissa butter and served with crispy fingerling potatoes and asparagus
half-pound wagyu beef, white cheddar cheese, lettuce, bacon jam and crispy onions, served with a gochujang dipping sauce