Chef's selection of 3 cheeses, crostini, fig, sweet onionand rosemary jam, dilled sprouts.

Fresh Maine lobster, bouncin, Gouda, swiss, mascarpone, sherry, garlic, shallots, toasted baguette.

Filet, ribeye, N. Y. Strip, garlic, shallot, anchovy, egg yolk, lemon, capers, grilled baguette.

Jumbo lump crabmeat, remoulade sauce.

Cucumber and roma tomato gazpacho, crab aioli, roasted pineapple.

Hickory smoked sous vide for 24 hours paired with peach, pepper and ginger jam.

Fresh spring mix, cucumber, cherry tomatoes, apricots, crumbled cave aged bleu cheese, spiced candied cashews, cracked black pepper and cabernet vinaigrette.

Iceberg lettuce, tomatoes, bacon, tomato coulis, cave aged bleu cheese crumbles, bleu cheese dressing.

Hearts of romaine, house prepared croutons, Parmesan crisp, white anchovy.

Chef prepared daily.

8 Ounces filet mignon and 8 Ounces lobster tail served with whipped potatoes and asparagus.

Lump crab meat, asparagus and hollandaise.

Jumbo shrimp, adi uh grit cake, smoked sausage, grilled okra, cherry tomato Cajun cream sauce.

French and Southern preparation served with whipped sweet potatoes and collard greens finished with pancetta maple glaze.

Seared scallops served with confit potatoes, cornand truffle puree, roasted patty pan squash, bacon and vidalia onion jam.

1 lb. steamed or iced.

3 colossal steamed prawns.

Spiral pasta with red sauce.

Served with French fries.

Served with French fries.

Vanilla ice cream topped with hershey's chocolate and caramel sauce.

Lemon tart with fresh raspberries, lemon mascarpone and melba sauce.

Ghirardelli milk chocolate flourless torte, graham cracker crust, finished with toasted marshmallows.

Vanilla wafers, fresh berries, sangue di giuda reduction finished with chambord whipped cream.