Fresh crisp iceberg lettuce topped with thick nueske bacon lardons, grape tomatoes and Maytag Blue cheese crumbles.

Romaine hearts lightly charred over our seasoned grill, revealing a nutty and smoky flavor dressed in scratch made Caesar dressing and ribbons of 8een month aged american grana parma.

Arcadian harvest lettuce, with garden fresh beets and sweet potatoes slow roasted, spiced "pepitas", Gorgonzola cheese and balsamic vinaigrette.

Spinach, hot bacon-honey mustard, crimini mushrooms, Fontina cheese, nueske bacon and spiced walnuts.

Fresh calamari, tempura batter dipped and lightly dusted with crispy Japanese bread crumbs fried served with a goat cheese aioli.

Soft, sweet, delicate, fresh lump crab meat - no fillers. Crab cakes lightly dusted in almond flour and seared. Served over a rich lobster Cajun cream sauce.

Haas avocado wedges coated with crispy Japanese bread crumbs fried golden brown and complimented with our chef's signature chipotle dipping sauce.

Sweet Georgia Vidalia onions rendered to a dark caramel color glazed with dry sherry and in a rich savory broth served with grilled Fontina panini.

Freshly shredded aged American parma, Fontina and cream cheese paired with fresh vegetables, crostinisand naan bread.

Rich lobster broth slowly simmered with cream, crabmeat, celery, onions, roasted garlic, nutmeg, cloves and dry sherry.

Wild caught salmon, cured in house with a citrus Vidalia onion relish, crisp cucumber ribbons and French focaccia toast points.

Free range, all natural chicken breast marinated overnight in basil-lemon, dusted in our special spiced flour, fried crispy, crunchy perfect with creamy mashed Yukon gold potatoes.

Masami ranch ten star Wagyu beef roast slowly cooked for six hours. Delicately shaved and accompanied with a hearty portion of our buttery mashed Yukon gold potatoes.

6-ounce of 1855 Nebraska beef flank steak featured in a marinade of roasted garlic, scallions, fresh thyme, soy and seasonings paired with herb roasted potatoes.

Semolina crusted free range chicken breast sauteed over creamy mushroom risotto and topped with basil bechamel.

Vegan, vegetarian. Roasted spaghetti squash sauteed with chickpeas, fire roasted peppers, crimini mushrooms, with a blend of coriander masalaand finished with fresh spinach and plump grape tomatoes, with curried vegan toast.

Wild caught salmon seared fork tender with seasonal vegetables and bonne-femme sauce. Species vary based on availability.

Corn flour dusted and sauteed to a golden-crisp finish served alongside creamy Idaho mashed potatoes.

Natural chicken marinated in fresh basil, garlic, salt, pepper, lemon zest, lemon oil, grilled with sliced onions, Fontina, basil, tomato and avocado slices on focaccia bread with herb roasted potatoes.

Handcrafted bison patty on a light burger roll with lettuce and steak tomato served aside herb roasted potatoes.

Wagyu roast beef on delicious bun paired with a Fontina-Parmesan fondue and served with oven roasted potatoes.

An heirloom recipe of poached chicken breast with grapes, walnuts, celery and a hint of sweetness served between warm artisan bread and paired with herb roasted potatoes.

Half pound black angus ground chuck grilled juicy to your desired temperature on a local fresh baked bun with fresh lettuce and sliced steak tomato served with herb roasted potatoes.

Grilled ahi tuna with a cilantro, citrus and soy glaze over chilled, poached Yukon gold potatoes in a Mediterranean cream sauce. Topped with dressed pea tendrils.

Vegetarian, vegan. Roasted spaghetti squash sauteed with chickpeas, fire roasted peppers, crimini mushrooms, with a blend of coriander masalaand finished with fresh spinach and plump grape tomatoes, with curried vegan toast.

Slow roasted Australian lamb. Style of preparation and presentation varies based on the chef's choice.

Ten ounces of 1855 Nebraska beef broiled to perfection served with creamy whipped mashed potatoes. Bearnaise upon request.

Wild caught salmon seared fork tender with seasonal vegetables and bonne-femme sauce. Species vary based on availability.

Thirteen ounces chargrilled 1855 Nebraska beef ribeye topped with Cajun compound butter atop grilled asparagus.

Pasta made from scratch using semolina flour, cut into ribbons, sauteed with wild caught gulf shrimpandouille sausage, chicken, roasted peppers in a Cajun cream sauce.

Handcrafted pasta made with imported semolina flour and cage free eggs, tossed in basil lemon cream, baby spinach and royal red shrimp.

6 ounces of 1855 Nebraska beef flank steak featured in a marinade of roasted garlic, scallions, fresh thyme, soy and seasonings paired with herb roasted potatoes.

Corn flour dusted and sauteed to a golden-crisp finish served alongside creamy Idaho mashed potatoes.

Frenched chicken breast grilled on our double broiler searing in the juices, accompanied by a tantalizingly seasoned spaghetti squash, spinach, mushrooms, roasted bell peppers, cilantro, and seasonings.