The Library Florence

With tear drop tomatoes, feta & candied pecans

With pan jus & morel mushrooms

Sweet peppers, spicy marinara, shaved parmesan

With blue grits & morel mushroom demi glace

With sweet potato puree, apple slices, honey & brown Sugar

On top of asian salad

With a cajun cream sauce

Pan seared lamb chop's with a rosemary and red pepper couli served over risotto

On toast point

Seafood of the day

Organic chicken breast tenderized and gently stuffed with herb dressing served over rice pilaf and finished with fresh sauteed vegetables

2 jumbo lump crab medallions served over wild mushroom risotto finished with an imperial cream

6oz center cut filet mignon paired with slow roasted garlic mashed potatoes finished with crispy tobacco onions

With beer braised brussell sprouts, pomador

With pan jus

Chef's selection

Chef's selection

Butter poached lobster and shrimp tossed in a creamy cheese sauce and topped with toasted parmesan breadcrumbs

A combination of veal and kobe ground beef slow roasted to perfection and finished in a horseradish demi glaze then rolled in a seasoned panko crust

With remoulade

With pita bread

Six toasted brioche points with your choice of spread or topping: Tuna tartar, smoked cheddar pimento cheese, shrimp salad, prime rib with jus and smoked salt black bean hummus with red pepper coulis