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
Creamy mixture of cheese, garlic, herbs and spices topped with sautéed buttery shrimp and lobster served with crostinis
Jerk seasoned pan seared sea scallops topped with citrus pearls, served with a rum glazed bacon wrapped banana and a dressed micro greens salad.
Crispy potato puffs mixed with gouda and bacon, served with a house-made honey mustard
Chef's seasonal trio of sliders, ask your server for current selection
Creamy veloute consisting of potato, shallots, garlic and pulled duck with a hint of roasted lemon with fresh spinach and manchego
Romaine, spinach, carrots, green onions,cucumbers, cilantro, marinated mushrooms,orange flesh and toasted almonds tossed in a ginger and sesame vinaigrette.
Add Salmon 9
Spinach, 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
Romaine, spinach, 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 Benchmark 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
Grilled chicken breast over roasted garlic spaghetti squash, sautéed broccolini, topped with a silky chicken jus and roasted lemon.
Seared Akaushi New York strip topped with a peppercorn and herb butter, served with sautéed broccolini, pommes frites and a side of garlic mayo
Red wine poached pear with chocolate ganache served in a chocolate crust
Rum glazed bananas on a flaky puff pastry, served with praline Texas ice cream.
Caramel covered, Bavarian cream filled profiteroles topped with spun sugar
A trio of white chocolate, chocolate, and pistachio mousse