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crusted truffle scented wild mushroom soup with micro greens and toasted israeli cous cous
made fresh daily from the chef
with pulled chicken, spinach and a vegetable broth
with vegetable broth
on top cool roasted shitake mushroom salad with barbequed onions, yellow tomatoes, pistachios and basil oil
with baby arugula
with roasted avocado salsa and queso fresco
with blue crab & shrimp marinated with fresh juices
with pearl onions, seared mushrooms & crusted in a parmesan broth
with lemon grass vinaigrette
on toasted bread pudding with a blackberry fig sauce
with smoked jalapeno avocado sauce
with three sauces chipotle remoulade, black beans, and a scallion chive sauce
with parmesan reggiano tuile and shaved romano cheese
candied walnuts, and stilton cheese tossed with pomegranate vinaigrette
with black pepper mozzarella & black truffle flavored cabernet sauvignon infusion
with creamy blue cheese dressing, crumbled roquefort cheese crisp apple wood smoked bacon, vine ripened tomatoes, & chives
with blueberries vinaigrette, gorgonzola cheese, & caramelized pecans
grilled snapper with vidalia onions, tomatoes and a jumbo lump crab ragout on basmati rice
over sauteed spinach & over roasted tomatoes & topped with a wild mushroom pesto
in a ginger sambal sauce & crispy wonton
with meuniere jumbo lump crab & jumbo asparagus
with braised fresh fennel & saffron sauce
clams, mussels and calamari stew with saffron risotto in a spicy tomato fumet broth
shrimp & salmon medallions seafood plate with tomato vinaigrette
with crispy tempura shrimp in a chardonnay chive sauce
with sauteed spinach & sweet potatoes
with sweet potato gnocchi, green beans in a marsala morel sauce
with jumbo lump crabmeat & jumbo shrimp in a port wine reduction
bone in prime rib eye served with a wild forest mushroom sauce & cubed potatoes
with sherry morel sauce with anna potatoes
(osso buco) with champagne truffle risotto whole roasted mushrooms & baby carrots in natural sauce
with herb mashed potatoes, roasted mire poix in a thyme infused cream sauce
with black truffle merlot sauce & anna potatoes
with butternut squash souffle & grilled vegetable
baby lamb chop, beef medallions and foie gras with herb mashed potatoes
cooked with vegetable broth and queso fresco
made with pacific jumbo lump and trio sauce
with creamy chunky gorgonzola cheese dressing, crispy jalapeno bacon and tomato confit
with parmesan reggiano tuile and marinated grilled chicken
a texas favorite with jumbo lump crabmeat and remouladed sauce
with sliced grilled chicken and gorgonzola cheese with roasted tomato coulis
marinated with apples, tomatoes, chunks of bleu cheese, hard boiled egg, finished with house herb vinaigrette
with honey mustard dressing, provolone cheese, crispy tempura chicken and tortilla strips
tossed with blueberries vinaigrette, gorgonzola cheese with caramelized pecans and marinated chicken
with cured fresh atlantic salmon and fresh jumbo lump crab meat with apples sweet red onions and caper citrus ginger vinaigrette
tossed with baby garden lettuce tomatoes orzo pasta and candied dill vinaigrette
with exotic greens and asian vegetables finished with sesame balsamic vinaigrette
iceberg lettuce, tomatoes, cucumbers, calamata olives, feta cheese, toasted nuts, sliced rib eye steak with pistachio caper vinaigrette
with avocado, caramelized onions and blue crab remoulade salsa on a seven grain beer bread accompanied with baby arugula salad
with sauteed portobello mushrooms and dijonnaise sauce on a whole wheat bun served with fresh fruit salad
with caramelized onions, tomatoes, avocado, queso fresco with spicy crispy potatoes and horseradish sauce
with smoked jalapeno bacon, lettuce and tomatoes on black sesame bun with crispy potato strings
with smoked honey ham, bacon, crispy potato strings on toasted sourdough bread
oven baked crispy whole snapper seasoned with dynamite cumin sauce, de-boned and served with roasted vegetables
with roasted garlic diced tomato, basil, spinach, portobello mushrooms and grilled chicken
with roasted tomato sauce, topped with wild mushrooms and goat cheese
with blackened chicken, tomatoes, black beans, with apple bacon jalapeno sour cream
with scallions and romano crusted chicken, tomatoes, green peas and bianco sauce
with wild mushroom sauce over crawfish risotto
with lemon spinach bianco sauce
with jumbo lump crabmeat, port wine reduction sauce with black beans and a roasted corn sauce
with chipotle remoulade crispy potatoes and vegetables