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With seasonal garnish dressed with choice of creamy herb chevre, balsamic vinaigrette, or oil and vinegar
Crumbled danish bleu, toasted pecans, sherry vinaigrette
With house croutons and parmesan
With tamari-ginger dipping sauce
Sliced thin with cherry vinaigrette dressed greens
Vermont cheddar grits topped with sauteed shrimp, mushrooms, scallion, bacon and garlic with a touch of lemon & spice
Au poivre with portobellos, penne, and cognac cream
Garlic rubbed lamb chops with yukon-gold mashed potatoes & wild mushroom ragout
Tomato/smoked mozzarella timbale with balsamic dressed greens
(14 oz.) With yukon-gold mashed potatoes, braised green beans & crispy fried shallots
House marinara /fresh parm & mozzarella
With asparagus over lobster meat filled raviolis in a mixed mushroom ivory sauce finished with grated parmesan
Creole style over steamed jasmine rice
With horseradish scalloped potatoes and braised garners farm spring peas
On cheese raviolis with asparagus nicoise
Battered fried local softshell crabs with house long-cut slaw
Mixed vegetable-tomato ratatouille/ basil & parmesan
With pappardelle & mushrooms marsala
Bean & shiitake risotto/ tamari glaze/ crispy wonton shells
With vanilla bean ice cream & fresh berries
With warm glazed pineapple and ginger ice cream
With raspberry sorbet and fruit
With turbinado sugar ice cream and tropical fruit