House specialty.

Lump crab meat, with dill and parsley sauce remoulade.

Jicama slaw and chipotle dipping sauce.

From ducktrap smokehouse in Maine horseradish cream and traditional garni.

Tender sweetbreads sautéed with a sherry veal reduction.

House specialty, cold potato, and leek cream soup.

With swiss, gruyere, and parmesan.

House made lobster stock rich bold version of the classical delicacy.

Organic field greens, crumbled buttermilk blue cheese, house vinaigrette.

Tossed with our famous dressing, garlic croutons, and parmesan reggiano.

Baby organic iceberg, applewood smoked bacon, point Reyes blue cheese dressing.

Bing-cherry peppercorn sauce.

Fresh local snapper sautéed with tomatoes, artichokes, mushrooms, capers and scallions in a lemon white wine sauce.

Coconut risotto, mango salsa.

Organic chicken breast sauteed in a parmesan batter, finished with lemon and capers.

Jumbo lump blue crab, sauce remoulade.

Marsala wine mushroom sauce piccata, lemon caper sauce.

Tender veal breaded and sautéed golden brown served with fried egg, anchovies, and capers.

The finest certified black angus aged to perfection.

Sautéed and finished with a sherry veal reduction.

A roessler family favorite tournedos finished with a garlic, mushroom, and scallion red wine reduction.

Seasonal vegetables and mint Demi glace.

Lingonberry sauce crusty sourdough.

Aged cheddar and truffle fries.

Lightly breaded jicama slaw, chipotle honey mayonnaise, and truffle fries.

Grilled chicken.

Field greens, tomatoes, aged blue cheese, crispy onion rings, and house vinaigrette.

Mushroom marsala wine sauce.

Graham cracker crust, whipped cream.

Served over sabayon sauce and fresh berries.