Plateau á Fromage


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

Roasted Duck Jalapeños


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

Lobster & Shrimp Dip


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

Jerk Scallops


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

Pomme Dauphine


Crispy potato puffs mixed with gouda and bacon, served with a house-made honey mustard

Swim, Walk, Fly Sliders


Chef's seasonal trio of sliders, ask your server for current selection

Soup, Salad & Extras

Duck Chowder

cup 6 - bowl 11

Creamy veloute consisting of potato, shallots, garlic and pulled duck with a hint of roasted lemon with fresh spinach and manchego

Asian Chopped

side 5 - full 12

Romaine, spinach, carrots, green onions,cucumbers, cilantro, marinated mushrooms,orange flesh and toasted almonds tossed in a ginger and sesame vinaigrette.

Add Salmon 9

Blue Goat

side 7 - full 13

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


side 5 - full 9

Romaine, spinach, tomatoes, cucumbers, cheddar,bacon, hard-boiled egg, choice of dressing

Add Chicken 4

Chicken Press


Roasted chicken and tomato, caramelized onions, spinach, and muenster with lemon tarragon mayonnaise, served with a side of chicken jus and pommes frites


Un, Deux, Trois Burger

9, 12, 16

One, two, or three patties, cheddar, lettuce, tomato,red onion, pickles on a brioche bun with Benchmark mustard, served with pommes frites

Canard Pot Pie


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 de Boeuf


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

Kabayaki Salmon


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

Scallop Provencal


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

Yard Bird


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

Steak Frites


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


Chocolate Pear Tart


Red wine poached pear with chocolate ganache served in a chocolate crust

Bananas Foster Tarte Tatin


Rum glazed bananas on a flaky puff pastry, served with praline Texas ice cream.

Mini Croque mbouche


Caramel covered, Bavarian cream filled profiteroles topped with spun sugar

Benchmark Trio


A trio of white chocolate, chocolate, and pistachio mousse