Entrees

Sea Scallops
Pan seared Sea scallops with Crimini mushrooms, baby grape tomatoes, sweet bell peppers and Yukon gold potatoes dressed with a champagne butter sauce and white truffle oil drizzle
~26~

Rainbow Trout
Herb crusted rainbow trout over sweet potato Vidalia onion and mascarpone tart with a whole grain mustard aioli
~21~

Pork Chop
Grilled 10oz center cut pork chop served over risotto with a Granny Smith apple and
blueberry chutney
~23~

Beef Tenderloin
Chef’s Selection
~Market Price~

Blackened Shrimp Linguine
Blackened shrimp with Tasso ham, sweet corn, grilled zucchini and a
garlic lime compound butter over linguini
~17~

Crab Cakes
Sautéed lamb crab cake with an avacado lime aioli over sweet red pepper basmati rice pilaf
~26~

Chicken Breast
Sundried tomato stuffed chicken breast over creamy goat cheese polenta with a sweet basil cream
~17~

Tuna
Grilled fresh tuna over coconut Jasmine rice, spicy marinated Shitake mushrooms
and a ginger, pineapple, and cilantro vinaigrette
~24~

Free Range Bison Flat Iron Steak
Grilled Bison Flat Iron Steak served over sweet corn and Yukon gold potato hash with a spicy Goat cheese Mornay sauce and caramelized red onions
~25~

Grilled Vegetable Napoleon
Fresh grilled zucchini, yellow squash, red pepper, portabella mushrooms and mozzarella served over roasted garlic polenta cake and dresses with sweet basil oil and a balsamic vinegar reduction
~17~

Wild Salmon
Grilled salmon with a lemon rosemary vinaigrette over wilted spinach and a roasted garlic and zucchini
~22~

Cioppino
Shrimp, scallops, mussels and a fresh filet steeped in a rich tomato fennel broth with a
roasted garlic polenta cake
~23~

Rack of Lamb
Seared marinated lamb rack with raspberry chipotle sauce over sweet cornbread dressing
~32~

Matthew Clancey Executive Chef
We strive to use organically produced
ingredients in our recipes
An 18% gratuity will be added to parties
of six or more.