Pan seared, served over saffron rice, lemon Dijon sauce.
Shrimp, chicken, andouille sausage, Cajun rice.
Pan roasted filet, potato croquette, creamy pernod mussel jus. (Chef's Choice Medium Temp)
braised short ribs, smoked gouda gnocchi, southern braising jus.
Braised lamb shank over white beans and escarole ragout with Parmesan curls.
pan roasted duck breast, parsnip puree, sour cherry compote. (Chef choice Medium Temp)
Lightly fried, long hots, roasted garlic aioli.
Wasabi Dijon, soy cucumber, sweet and sour sauce.
Veal broth, sweet onions, brioche crouton, melted cheese.
red and golden beets, shaved fennel, pistachio encrusted goat cheese, balsamic drizzle