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Gulf rock shrimp, corn, Spanish chorizo and Andouille sausage with diced potatoes, sweet peppers and onions.
Call restaurant for today's selection.
Classic onion soup with 5 onion blend, bacon lardons, sherry, beef stock, garlic croutons and burnt cheese.
Romaine lettuce, garlic croutons, shaved Parmesan and classic Caesar dressing.
Roasted beets with pistachio whipped goat cheese, haricot verts, spinach, champagne vinaigrette and pistachio bread crumbs.
Mesclun mix lettuce, cucumber, cherry tomatoes and garlic croutons with lemon poppy seed dressing.
Local heirloom tomatoes, cracked black pepper ricotta cheese, baby arugula, micro basil and balsamic reduction.
Cousin of Manchego. Cow, sheep and goats milk cheese. Semi-firm. Rich and buttery texture. Pasteurized.
Cow's milk cheese smoked with hazelnut shells. Sweet, nutty, savory flavors envelop the sweet, rich, raw milk cheese. Unpasteurized.
Triple cream cow's milk cheese with a bloomy rind, creme fraiche like tang, creamy smooth texture. Pasteurized.
Hard texture, cheddar. Crumbly yet creamy with a little crunch from calcium crystals developed in the aging process. Pasteurized.
52 Week aged, cow's milk with a firm texture and a rich, tangy flavor.
Iberico, Spain rogue smokey bleu, Oregon delice de bourgogne, France prairie breeze and Iowa.
Roasted hen of the wood mushrooms, arugula, sherry vinaigrette, shaved Parmesan and sopressata.
French escargot sauteed with pancetta over garlic toast with herb swirled veal demi.
Seared brussel sprouts, cherry tomatoes and caramelized onion in brown butter and topped with pecorino cheese.
Pork and beef meatballs over masa grits griddlecake with salsa birria.
Puree of chickpeas with roasted red peppers, piquillo peppers, piment de espilette and smoked paprika, topped with Spanish olives and cotija.
40 oz. Camembert wheel wrapped in puff pastry with apple-date puree, fresh chives and Spanish almonds.
Spinach, roasted red peppers and artichokes with mozzarella, Parmesan, cream cheese and crostini.
Lump crab cakes with cucumber-pickled ginger salad and wasabi aioli.
Red onion, cherry tomatoes, artichokes, arugula, mozzarella and feta over roasted garlic sauce.
Heirloom tomato chutney, fresh mozzarella, basil and balsamic glaze.
House made Italian sausage with sauteed cremini mushrooms over duxelle with fontila and mozzarella.
From the Tuscan region of Italy. Pork salami infused with fennel and garlic.
Air dried whole pork shoulder with delicate flavor.
Salt- cured and dry aged a minimum of 230 days to ensure tender and sweet flavor.
Air dried lean pork infused with red wine and garlic.
Dry - aged salt - cured beef, very lean, seasoned with traditional herbs and spices. Topped with Parmesan cheese, arugula and a touch of truffle oil.
Sweet coppa, toscano salami, pate, prosciutto, whole grain mustard, house pickles and French ficelle bread.
Seared steak over potato pave with haricot verts, pearl onions and au poivre sauce.
Braised half chicken with a southwest tomato broth with pearl onions, bell peppers and fingerling potatoes.
Seared rainbow trout stuffed with blue crab lemon, piquillo peppers and bread crumbs over Yukon potato - broccolini hash.
Layers of squash, eggplant, bell peppers and tomatoes with Parmesan cheese and topped with herb ricotta.
Sauteed pistachio pesto shrimp with sun-dried tomatoes, diced prosciutto and asparagus over orzo pasta.
Herb marinated pork loin over coriander brussel sprouts, vegetable couscous and ginger-apple chutney.
Grilled ribeye steak with caramelized shallot butter, garlic Parmesan frites with a fig and arugula salad.
New York strip steak with grilled asparagus, caramelized shallot butter and garlic Parmesan frites.
5 oz. beef tenderloin and 2 jumbo scallops with oven roasted potato cake, asparagus and sauce choron.
Gulf rock shrimp, corn, Spanish chorizo, and Andouille sausage with sweet peppers, potatoes and onions.
Call restaurant for today's selection.
Classic onion soup with 5 onion blend, bacon lardons, sherry, beef stock, garlic croutons and burnt cheese.
Romaine lettuce, garlic croutons, shaved Parmesan and classic Caesar dressing.
Roasted beets with pistachio whipped goat cheese, haricot verts, spinach, champagne vinaigrette and pistachio bread crumbs.
Mesclun mix lettuce, cucumber, cherry tomatoes and garlic croutons with lemon poppy seed dressing.
Local heirloom tomatoes, cracked black pepper ricotta cheese, baby arugula, micro basil and balsamic reduction.
Cousin of Manchego. Cow, sheep and goats milk cheese. Semi-firm. Rich and buttery texture. Pasteurized.
Cow's milk cheese smoked with hazelnut shells. Sweet, nutty, savory flavors envelop the sweet, rich and raw milk cheese. Unpasteurized.
Triple cream cow's milk cheese with a bloomy rind: creme fraiche like tang and creamy smooth texture. Pasteurized.
Hard texture, cheddar. Crumbly yet creamy with a little crunch from calcium crystals developed in the aging process. Pasteurized.
52 Week aged cow's milk with a firm texture and a rich, tangy flavor.
Iberico, Spain, rogue smokey bleu,- Oregon delice de bourgogne - France, prairie breeze - Iowa.
Pork and beef meatballs over masa grits griddlecake with salsa birria.
Spinach, roasted red peppers, artichokes, cream cheese, mozzarella and Parmesan cheese with crostini.
Puree of chickpeas with roasted red peppers, piquillo peppers, piment de espilette and smoked paprika. Topped with Spanish olives and cotija.
4 oz. camembert wheel wrapped in puff pastry with apple date puree, fresh chives and Spanish almonds.
Roasted hen of the wood mushrooms, arugula, sherry vinaigrette, shaved Parmesan and sopressata.
Smoked salmon with hard boiled eggs, chives and herb ricotta over toasted ciabatta.
Red onion, cherry tomatoes, artichokes, arugula, mozzarella and feta over roasted garlic sauce.
Heirloom tomato chutney, fresh mozzarella, basil and balsamic glaze.
House made Italian sausage with sauteed cremini mushrooms over duxelle with fontina and mozzarella.
From the Piedmonte region of Italy. Pork salami infused with fennel and garlic.
Delicately spiced and air dried whole pork shoulder.
Salt-cured and dry-aged a minimum of 230 days to ensure tender and sweet flavor.
Dry-aged, salt-cured beef, very lean, seasoned with traditional herbs and spices. Topped with Parmesan cheese, argula and touch of truffle oil.
Sweet coppa, genova salami, pt, prosciutto, whole grain mustard, cornichons and French ficelle.
Roasted portabella, caramelized onions and provel cheese with vegetable au jus on a hoagie. Served with choice of side.
Classic chicken salad with roast chicken, celery, marcona almonds and creamy mayonnaise dressing on soft brioche bun. Served with choice of side.
Mesquite turkey breast with apricot BBQ sauce, cheddar cheese and creamy coleslaw in sun-dried tomato tortilla. Served with choice of side.
Lump crab meat with cucumber, pickled ginger salad and wasabi aioli on soft brioche bun. Served with choice of side.
Crisp bacon, Brie cheese, tomato jam, arugula and basil aioli on toasted sourdough. Served with choice of side.
Shaved roast beef, red onion and red pepper coulis finished with melted cream cheese on brioche bun. Served with choice of side.
Smoked pit ham with Gruyere cheese and garlic-honey mustard on pretzel bun. Grilled on a panini press and served with choice of side.
6 oz. of locally sourced beef, prepared to your liking on toasted brioche. Served with choice of side.
Chef's choice of layered chocolate mousse with delectable fillings.
Spice glazed apples over vanilla ice cream and cobbler topping.
Graham cracker crust topped with caramel and fleur de sel.
Classic Tahitian vanilla custard with burnt sugar topping and berries.
Citrus pound cake topped with marscarpone whipped cream and strawberries.
Chef's selection of 2 types of cheese served with fruits and marcona almonds.
1 Dark chocolate truffle and 1 raspberry chocolate truffle with 2 oz. of ruby port.