rich and creamy consomme with a hint of cayenne

iceberg, vine-ripened tomatoes, red onion, and bacon with bleu cheese or Thousand Island

mixed mesclun greens, cherry tomatoes, and red onion tossed with balsamic vinaigrette

Romaine lettuce, homemade croutons and roasted garlic dressing, topped with fresh parmesan

with chardonnay, lemon and garlic, available as an entree

with citrus aioli, available as an entree

with calvados demi glaze

with Creole cocktail sauce, available as an entree

with peppered vodka and fresh basil marinara, add chicken, three scallops or three shrimp to pastas for an additional $6.00

with artichoke hearts, broccoli, cherry tomatoes and capers in roasted garlic alfredo sauce, add chicken, three scallops or three shrimp to pastas for an additional $6.00

8 oz. center cut filet, with portobello mushroom bordelaise and potato dauphine

12 oz. center cut with herb butter, sauteed mushrooms and baked potato wedges

cajun spice-rubbed and seared, with mango cilantro salsa and bourbon mashed sweet potatoes

12 oz. frenched rib chop with honey Dijon glaze and sweet potato curls

New Zealand baby rack of lamb, Dijon breadcrumb crusted with fresh herb gravy, potato dauphine and apple-mint relish

seared on black iron with orange saffron buerre blanc bourbon mashed sweet potatoes and vegetable wrap

potato crusted, sauteed and served on a bed of grilled asparagus topped by champagne dijon cream sauce with wild rice blend

Marinated in buttermilk, lightly floured and sauteed in lemon and garlic with parsley buttered pappardelle

sauteed in brown butter and roasted almonds served with green beans and wild rice blend