Served with our horseradish cocktail sauce.

Served with sauce verge, capers and flatbread croustade.

White wine, garlic, shallots, parsleyand a touch of cream.

Baby artichokes breaded and fried, served with a chipotle aioli.

Spicy braised alligator folded in a traditional empanada.

With a sage and herb brown butter.

From a recipe served at the celebration of the evacuation of the british.

With a garlic, Parmesan and fresh herb stuffing.

Served over caramelized vidalia onions.

Our famous homemade sausage with white bean cassoulet.

With two sauces: a sriracha aioli and a spiced tomato sauce.

Wrapped in puff pastry and finished with a spiced local apple preserve and wild berries.

Orange, sliced almond, tomato, pomegranate, goat cheese croustade and a smoked raspberry vinaigrette.

Organic baby greens with your choice of our house balsamic, ranch or bleu cheese homemade dressings.

Home-roasted cashews, shaved Napa cabbage, romaine hearts, crisped wontons, carrot, red pepper, and ginger-sesame vinaigrette.

Broccoli, cauliflower and summer vegetables sauteed with shallots, garlic and olive oil. Served over braised ancient grains.

Lobster, shrimp, scallop, clam, mussel, calamariand salmon simmered with chardonnay, garlic, diced tomatoand fresh herbs, over linguini.

Tender breaded nature veal cutlet served simply over a lightly dressed arugula salad wit jersey tomato, fresh mozzarella and basil.

Slow simmered with a lobster creme acorn squash and mushrooms and mascarpone cheese.

Tender pork medallions sauteed with local black truffle and mushrooms served with red cabbage and traditional homemade spaetzle.

Finest blue crab with bay -seasonings, sauteed and finished with a citrus beurre blanc sauce.

Locally raised, boneless rainbow trout with lemon and caper.

Served with a home baked popover and sweet yet sour red cabbage and mashed potato.

Breast of chicken, stuffed with pit smoked hamand Gruyere cheese, sauced with a mushroom brandy cream.

Served with 5 ancient grain salad and a sweet Chile drizzle.

Boned and tied, slow roasted with cabernet, served with sweet potato and creamed spinach and spinach.

With an American chicken gravy of fine herbs and wine with a cranberry-chestnut stuffing.

Skillet-seared and finished with a port wine reduction and rice pilaf.

Slow-roasted crisp long island duckling with orange.

Lobster, shrimp, scallop, clam, mussel, calamari, and salmon simmered with chardonnay, garlic, diced tomato, and fresh herbs, over linguini.

Pan-seared axis venison finished with a lingonberry demi-glace and a wild mushroom ragout.

Petite sirloin served with a crabmeat stuffed lobster tail, drawn butter and bordelaise sauce.

10 Ounces black Angus with a red wine reduction.

Grilled and served with our apple marmalade and mashed potato.

We proudly present this hand selected, 21 day aged, black Angus sirloin with our steak house creamed spinach, mashed potato and a truffle compound butter.

A graham crusted traditional cheesecake served with a blueberry sauce.

Homemade chocolate cake, layered with chocolate mousse and finished with creme anglaise.

A bread pudding made with sweet muffins and finished with a Kentucky bourbon sauce.

An almond crust baked with raspberry.

With a oreo cookie crust.

The house specialty derived from a colonial recipe of apples, Barbados sugar, cinnamon sauce.