Rouge smokey bleu cheese, brown, sugar, and rice crisps.

Maine lobster, arugula salad, blistered tomato, and saffron hollandaise drizzle.

Sage derby, double cream Brie, Danish bleu cheese wedge, cheddar, grapes, apricots, candied pecan, agave dipping sauce.

Wild mushroom and onion, horseradish sauce, and roasted red pepper coulis.

A grill room original. Yellowfin tuna, Hass avocado, crisp wontons, soy ginger glaze, and wakame salad.

Flash fried, wild berry compote, tomato marmalade, and toast points.

Lightly breaded, flash fried, Thai chili dip, and roasted garlic-jalapeno drizzle.

Oak grilled chicken, bell peppers, red onion, and garlic aioli.

Lemon Butter Reduction, Blistered Tomato, Ciabatta Toast

Blue crab, cast iron seared, jalapeno corn salsa, tomato jam, and grilled lime.

Blue crab, oak grilled corn, peppers, onions, celery, and fresh chives.

Romaine half, classic Caesar dressing, roasted Roma tomato, anchovies, and shaved Parmesan.

Baby kale, tricolor quinoa, seasonal berries, candied pecans, cherry tomato, Hass avocado, and lemon vinaigrette.

Organic field greens, hearts of palm, cherry tomatoes, carrots, red onions, cucumbers, and choice of house made dressing.

Roasted Peaches, Sherry Vinaigrette, Crushed Macadamia Nuts

Fresh mozzarella, sweet basil, local tomatoes, house made pesto, and balsamic drizzle.

Florida sun-dried tomato, sauteed baby spinach, artichoke hearts, creamy goat cheese, shredded mozzarella, and port wine reduction.

Blackened prime rib, sauteed wild mushrooms, bleu cheese crumbles, and balsamic reduction.

A grill room favorite. Saffron infused risotto, thai chili stir fry, sweet soy glaze.

Wild mushroom risotto, chef's seasonal vegetable, lemon butter sauce, chive oil, and micro greens.

Shrimp, sea scallops, Maine lobster, fresh catch of the day, white wine butter sauce, and mushroom risotto.

Pan seared shrimp sauteed with thick sliced pork belly, house-made gnocchi, spring peas, and Parmesan Reggiano.

All natural grass fed beef, Nueske's bacon, Gruyere cheese, red onion jam, and truffle fries.

Sage butter pan fried, sweet purple mashed potatoes, candied pumpkin seeds, and micro arugula. Vegetarian.

Gruyere potato gratin, baby carrot-asparagus succotash, charred onion pedals, sauce Bearnaise.

Gruyere potato gratin, baby carrot-asparagus succotash, charred onion pedals, and rosemary demi-glace.

Center cut filet, purple sweet mashed potatoes, pork belly bacon jam, and mushroom cabernet reduction. Add Maine lobster tail for an additional charge.

French bone, white bean ragout, herb pesto, balsamic onion jam, and parsley gremolata.

7 oz. fillet, sweet purple mashed potatoes, wood fired broccoli, lemon-dill creme, and tropical salsa.

8 oz. fillet, wilted baby greens, tropical rice, and sweet corn veloute.

Oak grilled, root vegetable hash, citrus cranberry relish, and maple apple reduction.

Cast iron seared snapper fillet, sun dried tomato tapenade, creamy risotto, wood fired asparagus, and lobster reduction.

Cast iron seared airline chicken breast, wilted baby greens, sweet purple mashed potatoes, and mushroom veloute.

Cast iron seared sea scallops, brandy flamed Brussels sprouts, apple butternut squash puree, bacon onion jam, micro arugula, and port reduction.