Straus free-range veal, with a delicious demi-glace sauce with a hint of Italian pear tomatoes. Served over mashed potatoes and grilled beans.
6 oz. tenderloin grilled to medium-rare. Topped with roasted button, shitake and oyster mushrooms with garlic, shallots, and demi-glace. Smashed potatoes grilled green local asparagus.
Topped with garlic-herb butter and served over roasted potatoes and rapini tossed with pickled onion in a mustard vinaigrette grilled green beans.
10 oz. breast over risotto with petite peas, radish, lemon and buttermilk-herb vinaigrette, grilled local asparagus.
1/2 pound certified Angus beef burger, rhubarb mustard, manchego cheese, Mississippi microgreens, and homemade pickles. Italian over potatoes and aioli. Pale ale.
Monkfish, also known as the poor man's lobster, dredged in seasoned flour and pan-roasted. Served a light seafood broth with clams, potatoes, chorizo, peas, shallot, and fresh herbs. Finished with a cucumber-avocado salsa.
Salmon grilled to medium. Served over barley tossed with charred pea pods, garlic, green onion, fresh herbs, and white balsam vinaigrette. Finished with a pea puree and yogurt.
Fresh day boat sea scallops pan-seared to medium-rare. Sweet Bourbon sauce, smoked bacon, and scallions, basil risotto, grilled green beans.
Fresh Prince Edward Island mussels, Roma tomatoes, fresh parsley, garlic, pancetta shallots, and hinterland porter. Finished with a hint of butter and served with grilled bread.
Served with smoked sea salt, almond dust, and Spanish manchego cheese.
Tossed with red onion, arugula and white balsamic. Finished with a rhubarb-cherry mostarda, buttermilk-mascarpone crema, and toasted pumpkin seeds.
Roasted asparagus tossed with arugula in a walnut-miso vinaigrette, served over ricotta cheese with prosciutto bread crumbs and a soft boiled egg.
Avocado and cherry-orange vinaigrette.
Served with pickled chilies, lemon, extra virgin olive oil, and sea salt.
Crispy Parisian gnocchi tossed with asparagus, edamame, shallots, arugula, and braised chicken. Finished Parmesan cheese.
Crispy Pancetta, asparagus, peas, caramelized onion, and lemon tossed with spaghetti in a light cream sauce and finished with yogurt and a farm-fresh egg.
Breast tenders, red peppers, pea pods, peanut sauce, Thai spices. Tube shaped pasta. Topped with fresh bean sprouts.
Fresh manilla clams sauteed with bacon, garlic, peas, green onion, lemon and hint of red pepper flakes. Finished with butter and tossed with spaghetti.
Mussels, clams, shrimp, white fish, calamari and scallop in a light tomato cream sauce. Tossed with spinach and cheese ravioli and fresh kale greens.
Spicy Italian sausage joined in a rustic tomato sauce made with fennel, Swiss chard, garlic, and onion. Tossed with tube-shaped pasta and Swiss chard greens. Topped with prosciutto bread crumbs.
Fresh Prince Edward Island mussels, Italian Pear tomatoes, fresh basil, garlic, red wine, and olive oil. Served over spaghetti.
Italian Pear and Roma tomatoes, Kalamata olives, capers, roasted garlic, basil, parsley, grilled hot Italian sausages, and feta cheese.
Certified Angus ground beef, Italian sausage, tomatoes, garlic, onion, red wine, and herbs.
Sea scallops sauteed with smoked bacon, mushrooms, light cream sauce. Cheese tortellini and kale greens.
Italian style ham, mushrooms, pea pods, cream sauce, cheese-filled tortellini, parmesan cheese.
Steamed veggies, pesto made with basil, olive oil, garlic, parmesan cheese, pine nuts, and walnuts. Cheese-filled tortellini.
broccoli, cauliflower, carrots, onions, red peppers, pea pods, yellow squash, and Italian pear tomatoes, cream and cajun spices.
Olive oil and garlic, spinach Fettucine and kale greens.