Lightly fried escargot tossed in a garlic parsley lemon butter sauce served with brioche toast points
Jerk seasoned pan seared sea scallops topped with citrus pearls, served with a rum glazed bacon wrapped banana and a dressed micro greens salad.
Creamy mixture of cheese, garlic, herbs and spices topped with sautéed buttery shrimp and lobster served with crostinis
Chef's seasonal assortment of cheeses and accompaniments, ask your server for current selection
Double bacon wrapped jalapeños filled with pulled roasted duck and a gouda-cream cheese mixture, drizzled with house ranch
Seared horseradish Dijon crusted beef tenderloin over arugula and horseradish sauce, stacked with roma tomatoes, shaved manchego and topped with blueberry balsamic pearls
Sweet yellow onions caramelized then cooked with red wine, house made beef stock and fragranced with herbs, topped with rosemary croutons and Swiss cheese
Mixed greens, carrots, green onions,cucumbers, cilantro, marinated mushrooms,orange flesh and toasted almonds tossed in a ginger and sesame vinaigrette.
Add Salmon 9
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
Mixed greens, tomatoes, cucumbers, cheddar,bacon, hard-boiled egg, choice of dressing
Add Chicken 4
Roasted chicken and tomato, caramelized onions, spinach, and muenster with lemon tarragon mayonnaise, served with a side of chicken jus and pommes frites
One, two, or three patties, cheddar, lettuce, tomato, red onion, pickles on a brioche bun with A-1 mustard, served with pommes frites
Dark roux gravy consisting of pulled duck, carrots,onions, celery, tomatoes and green bells, topped with a flaky golden pastry, served with southerner side salad
Filet topped with a red wine reduction, served with a lobster risotto and sautéed snap peas
Kabayaki basted salmon topped with citrus pearls over wasabi risotto, served with sesame-ginger sautéed snap peas and mushrooms.
Pan seared herb de provence sea scallops topped with a lavender beurre blanc, served with a spinach,garlic and manchego linguine
Seared Akaushi New York strip topped with a peppercorn and herb butter, served with sautéed broccolini, pommes frites and a side of garlic mayo
Grilled chicken breast over roasted garlic spaghetti squash, sautéed broccolini, topped with a silky chicken jus and roasted lemon.
Rum glazed bananas on a flaky puff pastry, served with praline Texas ice cream.
Layers of yellow butter cake and light vanilla custard with chocolate ganache
A trio of white chocolate, chocolate, and pistachio mousse
A thick slice of bread pudding topped with meringue and house made praline, drizzled with a bourbon butter sauce