Marcona almond crusted triple-crème Brie with cranberry compote, pickled green apple and toasted baguette.
Sliced lightly seared Ahi tuna atop a wakame seaweed and sesame salad with a classic ponzu sauce.
Our classic Cajun-spiced crab cake offered with a stone-ground mustard butter sauce, house-made remoulade sauce and microgreens.
Crispy deep-fried wontons filled with a savory blend of spinach and feta cheese. Served with tzatziki sauce.
A blend of crab meat and artichoke hearts topped with melted Parmesan cheese. Served with toasted baguette.
Three smoked pork spareribs glazed in a Kansas City-style barbecue sauce served with a wedge of sharp cheddar and pickled green apple.
Chilled poached shrimp tossed in our house-made remoulade and served atop an avocado halve.
Chilled roasted beets marinated in a green apple & shallot vinaigrette, paired with Chèvre cheese and house-made almond butter.
A classic spicy crawfish Nantua sauce served with freshly fried blue corn tortilla chips and crème fraîche.
Served with a slice of baguette and melted provolone cheese.
Always fresh and delicious, your server will reveal today's creation.
Red onion and tomato atop a bed of baby field greens and complemented with your choice of house-made dressings.
Eight-ounce tenderloin of beef pan-roasted to your liking. Lavished with a bourbon barrel demi-glace and cranberry fluid gel. Paired with pearl barley risotto, pickled scallion bulb and roasted golden beets.
Slow-braised beef short ribs with juniper berry jus, paired with golden beets, glazed salsify, caramel glazed cipollini onion and salsify chips.
A grilled, thick-cut twelve-ounce double-boned pork chop finished with salsa verde and paired with wilted fennel slaw, butternut squash, glazed salsify, date puree and salsify chips.
Succulent Maple Leaf Farms duck breast pan-roasted to your liking and offered with a rich port wine-date jus. Paired with cauliflower puree, poached radish, marinated roasted brussels sprouts.
Fresh, all-natural grilled boneless chicken breast adorned with a spiced cider and maple glaze. Served with cranberry-herb fregola Sarda, braised Tuscan kale and pickled scallion bulb.
Fresh, all-natural grilled boneless chicken breast with melted triple-crème Brie cheese, raspberry reduction and toasted pine nuts. Served with pearl barley risotto and marinated roasted brussels sprouts.
Pan-seared and lavished with salsa Verde. Served with grilled romaine heart, bacon cassoulet and cannellini bean puree.
Cod fillet encrusted in dill-seasoned bread-crumbs and deep-fried. Complemented with our house-made tartar sauce and served with French fries and marinated roasted brussels sprouts.
Pan-seared U-8 diver scallops with a pomegranate and herb salsa. Served with an herb fregola sarda, apple puree and butternut squash.
Bucatini pasta tossed in Chef's classic vegetarian preparation of San Marzano Pomodoro tomato sauce. Finished with three-year aged Parmesan and floral herb-infused extra virgin olive oil.
Bucatini pasta served with an aromatic crushed peppercorn mélange cream sauce finished with our floral extra virgin olive oil and herbs fin.
Torn Kale and Bibb lettuce topped with dried cranberries, toasted pecans, crumbled Chèvre cheese and offered with a house-made green apple & shallot vinaigrette.