5 East Restaurant

homemade chocolate brownie drizzled with chocolate and caramel sauce, served with vanilla bean ice cream and topped with whipped cream

cointreau flavored custard brulee topped with caramelized sugar

rich, creamy pumpkin and clove cheesecake finished with caramel sauce and whipped cream

begian calibaut chocolate mousse topped with whipped cream

espresso and run soaked lady fingers layered with grand marnier and chocolate marscapone topped with shaved chocolate

buttermilk battered and lightly fried, horseradish cream, parmesan

dill pickles, buttermilk battered, spicy remoulade

fried pickles and buttermilk battered green tomatoes

horseradish cocktail sauce, candied lemon zest, scallions

chefs choice cheese samples, grapes, toast points

blue crab, roasted garlic, parmesan, lemon confit

battered and deep fried accompanied by honey sesame sauce

mixed spring greens, romaine hearts, carrots, and grape tomatoes served with your choice of house made dressing

iceberg lettuce, crispy smoked bacon, blue cheese crumbles and grape tomatoes served with our house made creamy bleu cheese dressing

romaine hearts, parmesan, crisps, tossed in house made caesar dressing and finished with fresh grated parmesan

marinated crimini, button and portabella mushrooms over a bed of mixed spring greens served with our house made balsamic vinaigrette

choice beef, toasted pistachios caramelized shallot and blue cheese crumbles, served on mixed spring greens, with our house made balsamic vinaigrette

buttermilk battered and fried chicken breast server over romaine tossed in honey mustard topped with tomatoes, cucumbers, and baked parmesan

cajun rubbed and pan seared tuna on top of spring greens with asparagus pine nut relish, tomatoes, and carrots finished with mustard aioli and pesto oil

lightly seasoned and grilled salmon served over romaine with tomatoes, carrots, cucumbers, and roasted red peppers with your choice of dressing

made with chicken and beef broth, caramelized onions and fresh croutons topped with melted provolone and parmesan cheese

ask your server for today's fresh made selection

served over garlic mashed potatoes and finished with citrus beurre blanc, accompanied by roasted seasonal vegetables

tossed with penne pasta, asparagus, tomatoes and finished with scotch cream sauce with toasted georgia pecans

pan seared trout filet lightly dusted in japanese bread crumbs and pecans served with garlic mashed potatoes and seasonal vegetables

crab cakes served over fresh vinegar slaw, accompanied by mustard aioli, basil infused oil and cocktail sauce, finished with lemon zest and roasted seasonal vegetables

buttermilk battered and lightly fried chicken breast over garlic mashed potatoes, accompanied by roasted vegetables, finished in a milk gravy

buttermilk battered and lightly fried prawns served over french fries accompanied by spicy remoulade

grilled salmon, sauteed prawns, blue crab, sauteed asparagus, capers, tomatoes and mushrooms served over linguine with roasted garlic, celery seed, lightly tossed in pinot grigio

pan seared chicken breast on top of cappelini, lightly tossed in buerre blanc and finished with tomatoes and candied lemon zest

pacific prawns, barbecue, sauce, rice pilaf, and roasted seasonal vegetables

over rice pilaf, with roasted vegetables and pine-nut infused butter

sliced smoked bacon, iceberg lettuce, fried green tomatoes and mayonnaise served on sour dough bread

choice ground beef, cheddar cheese, crispy smoked bacon, lettuce, tomato, mayonnaise, served on a sesame seed bun

sliced turkey and crispy smoked bacon with provolone cheese, lettuce, tomato and cranberry mayonnaise served on toasted sourdough

grilled chicken breast with melted provolone, crispy smoked bacon, lettuce, and tomatoes finished with ranch sauce on a toasted sesame seed bun