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Dinner Menu


Appetizers

Lobster Bisque | 15 Puff Pastry • Tarragon Crème Fraîche
Hummus and Hearth-Fired Pita with Crudités | 12 Chickpeas • Tahini • Olive Oil • Kalamata Olives
Fried Calamari | 15 Honey Lime Sambal or Marinara
Baked Escargot with Baguette | 15 Maître d’ Hotel Butter • Parmigiano-Reggiano • Mie De Pain
Scampi Gulf Shrimp with Baquette | 18 Garlic • Shallot• White Wine • Lemon • Butter • Red Chilies • Fresh Herbs
Chilled Gulf Shrimp | 18 Cocktail Sauce
Blackened Gulf Shrimp and Grits | 18 Spanish Chorizo • Creole Broth • Bell Peppers • Parmigiano-Reggiano
Grilled Quail with Pepper Jelly | 15 Creamy Polenta • Collard Greens
Jumbo Lump Crab Cake | 19 Petite Salad • Remoulade
Steak Tips | 15 House Barbeque Sauce • Cremini Mushrooms • Point Reyes Blue
Seared Hudson Valley Foie Gras | 25 Toasted Brioche •Fig Jam • Orange Chip • Pecan Coconut Snow
Prime Steak Tartare | 21 Potato Chips • Pickles • Capers • Dijon Aioli • Sunny Side Quail Egg
Sashimi Grade Ahi Tuna Tartare | 22 Ponzu • Toasted Garlic • Jalapeno • Avocado • Sesame Seeds • Cilantro • Soy Sauce • Radish
Crispy Braised Pork Belly | 15 Manchego Jalapeno Grits • Sunny Quail Egg • Aged Balsamic Vinegar

From the Garden

Caesar | 9 Chopped Romaine • Garlic Brioche Croutons • Parmigiano-Reggiano • Classic Aioli
Caprese | 15 Heirloom Tomatoes • Mozzarella • Basil • Avocado • Pesto • Balsamic Vinegars • Olive Oil
Bibb | 9 Toasted Sunflower Seeds • Sundried Cranberries • Carrot • Cucumber • Sherry Vinaigrette
Wedge | 12 Iceberg • Bacon • Tomato • Chives • Point Reyes Blue Dressing
Field Greens | 9 Tomatoes • Cucumber • Carrot • Radish • White Balsamic Vinaigrette

Entrées

Center Cut Filet Mignon | 45 Whipped Potatoes • Haricot Verts • Bell Pepper Frills
Surf & Turf with Pommes Frites and Truffle Aioli | 52 Seared Prime New York Strip • Sauteed Gulf Shrimp • Maitre d'Hotel Butter
Grilled Tomahawk Ribeye with House Worcestershire | 115 Pale Ale Battered Onion Rings
Pan-Seared Dover Sole with Sauce Meunière Amandine | 48 Wild Rice • Haricot Verts
Scottish Salmon Blackened, Grilled or Roasted with Lemon Beurre Blanc | 32 Basmati Rice Mirepoix • Sautéed Asparagus • Fried Capers
Prime Cut Alaskan King Crab Legs and Claws | 35 1/2 lb /75 lb Lemon • Clarified Butter
Roasted Halibut with Lemon Beurre Blanc | 45 Couscous • Mushrooms • Bell Peppers • Kale • Crawfish
ÉTOUFFÉE | 29 Basmati Rice • Creole Gravy • Andouille • Shrimp • Crawfish • Trinity • Caramelized Scallop
Dijon & Panko Crusted New Zealand Lamb Rack Side of Mint Jelly | 46 Grilled Broccolini • Butternut Squash
Maple Glazed Pork Chop | Single or Double | 18/28 Corn and Cremini Risotto • Sauteed Asparagus
Roasted Free Range Chicken Breast | 30 Polenta Cake • Roasted Carrots • Jus Lie
Pan Seared Duck Breast & Confit Leg with Cherry Gastrique | 35 Sauteed Spinach • Medjool Date Puree
Grilled Balsamic Marinated Portobello | 21 Sautéed Spaghetti Squash • Sautéed Broccoli • Sesame Seeds
Steak Sauces Hollandaise/Oscar | 3/15 • Béarnaise | 3 • Horseradish Cream | 3 • Blackened with Point Reyes Blue | 7 • Green Peppercorn | 3
Sides Roasted Cremini Mushrooms | 7 • Creamed Corn | 7 • Creamed Spinach | 7 • Roasted Brussels Sprouts | 7 • Three Cheese Macaroni | 7

Pastas

Farfalle | 17 Pesto • Confit Tomato Concasse • Toasted Pine Nuts
Capellini | 24 Spinach Pasta • Baby Shrimp • Vermouth • Tomatoes • Snow Peas • Red Chilies • Truffle Oil
Tagliatelle | 23 Beef and Veal Ragu
Gnocchi | 25 Creamy Nage • Jumbo Lump Crab • Bacon • 62 Degree Egg
Ravioli | 38 Lobster Stuffing • Sauce Americaine • Tomatoes • Truffle Froth