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
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, 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 and roasted garlic mayonnaise, pressed on a brioche bun brushed with peppercorn and herb butter, served with pommes frites
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
Slow roasted pulled duck, baby spinach and linguini tossed in a roasted garlic and Dijon cream sauce
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
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.
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
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.
Layers of yellow butter cake and light vanilla custard with chocolate ganache
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
A thick slice of bread pudding topped with meringue and house made praline, drizzled with a bourbon butter sauce