On brioche with provolone cheese, lettuce, tomato, and remoulade.

On toasted wheat with sweet pear chutney.

With romaine, tomato, onion, and jalapenos and sriracha aioli.

On brioche with pickles and Cajun aioli.

With blackened shrimp, prime beef tips, romaine, avocado, onion, and tomato.

Filled with aged provolone and goat cheese served with tomato bisque.

Served over creole risotto.

Bordelaise, smashed herb redskin potatoes and asparagus.

Lemon pesto, Parmesan risotto, roasted carrots, and parsnips.

Tossed in sweet chili aioli.

Dip with toasted ciabatta

With remoulade sauce.

In raspberry chipotle.

Board with seasonal accompaniments.

Mac n cheese.

With fried avocado and wasabi aioli.

Wrapped duck breast with honey jalapeno glaze.

In white wine saffron cream sauce with grilled ciabatta.

In bacon white wine sauce with grilled ciabatta.

Mixed greens, Blue cheese crumbles, pear, candied pecans with a maple dressing.

Grilled romaine, grapes, and warm bacon with Blue cheese crumbles and dressing.

Smashed herb redskins, asparagus, and bordelaise.

Parmesan risotto, roasted carrots and parsnips, and lemon pesto

Smashed herb redskins, Brussel sprouts with pear chutney.

Creamed greens and roasted carrots and parsnips.

Parmesan risotto, roasted carrots, and parsnips with remoulade.

Parmesan risotto, asparagus, and ancho honey glaze.

Risotto and asparagus.