Appetizers

Escargot Scampi

10

Lightly fried escargot tossed in a garlic parsley lemon butter sauce served with brioche toast points

Jerk Scallops

16

Jerk seasoned pan seared sea scallops topped with citrus pearls, served with a rum glazed bacon wrapped banana and a dressed micro greens salad.

Lobster & Shrimp Dip

10

Creamy mixture of cheese, garlic, herbs and spices topped with sautéed buttery shrimp and lobster served with crostinis

Plateau á Fromage

15

Chef's seasonal assortment of cheeses and accompaniments, ask your server for current selection

Roasted Duck Jalapeños

9

Double bacon wrapped jalapeños filled with pulled roasted duck and a gouda-cream cheese mixture, drizzled with house ranch

Soup, Salad & Extras

Onion Soup

7

Sweet yellow onions caramelized then cooked with red wine, house made beef stock and fragranced with herbs, topped with rosemary croutons and Swiss cheese

Blue Goat

side 7 - full 13

Mixed greens, red onion, sliced pears, dried cranberries and toasted almonds, tossed in a blackberry rosemary shrub with EVOO, topped with fried blueberry goat cheese

Add Chicken 4

Southerner

side 5 - full 9

Mixed greens, tomatoes, cucumbers, cheddar,bacon, hard-boiled egg, choice of dressing

Add Chicken 4

Chicken Press

12

Roasted chicken and tomato, caramelized onions, spinach, and muenster and roasted garlic mayonnaise, pressed on a brioche bun brushed with peppercorn and herb butter, served with pommes frites

Un, Deux, Trois Burger

One, two, or three patties, lettuce, tomato, pickles on a brioche bun, served with pommes frites with cheddar, caramelized onions, chopped bacon and A-1 mustard 10, 13, 16

with Swiss, mushrooms, caramelized onions and garlic mayo 11, 14, 17

Duck Linguini

12

Slow roasted pulled duck, baby spinach and linguini tossed in a roasted garlic and Dijon cream sauce

Shrimp Gnocchi

18

Shrimp, tomatoes, mushrooms, garlic and parsley in a herb de provence - champagne cream sauce over a bed of basil gnocchi, topped with crispy proscuitto and manchego

Entrée

Filet de Boeuf

49

Filet topped with a red wine reduction, served with a lobster risotto and sautéed snap peas

Kabayaki Salmon

24

Kabayaki basted salmon topped with citrus pearls over wasabi risotto, served with sesame-ginger sautéed snap peas and mushrooms.

Kabocha & Pork Udon

18

Roasted Japanese pumpkin sautéed with mushrooms and baby spinach tossed with udon noodles, topped with tempura fried pork loin drizzled with kabayaki sauce served with a side of coconut broth and kimchi

Scallop Provencal

24

Pan seared herb de provence sea scallops topped with a lavender beurre blanc, served with a spinach, garlic and manchego linguine

Steak Frites

28

Seared Akaushi New York strip topped with a peppercorn and herb butter, served with sautéed broccolini, pommes frites and a side of garlic mayo

Yard Bird

18

Grilled chicken breast over roasted garlic spaghetti squash, sautéed broccolini, topped with a silky chicken jus and roasted lemon.

Desserts

Boston Cream Pie

8

Layers of yellow butter cake and light vanilla custard with chocolate ganache

Benchmark Trio

9

A mousse trio of holiday flavors, hot cocoa topped with Italian meringue swirl of white chocolate and peppermint topped with crushed peppermint eggnog topped with amaretto pearls

Bourbon Bread Pudding

10

A thick slice of bread pudding topped with meringue and house made praline, drizzled with a bourbon butter sauce