Dinner
~~~Appetizers~~~
Chopped Kale Salad -14
Chopped kale, dried fruits, pepitas & Parmesan tossed in a lemon tahini vinaigrette
Basil Champagne Salad -13
Artisan greens, tossed in Champagne basil vinaigrette w/ tomatoes, cucumbers, red onions & white Cheddar
Roasted Beet Salad -14
Roasted beets, mandarin oranges, Feta cheese & Almonds w/Dijon vinaigrette
*Oysters Gorgonzola -15
Cajun fried oysters, Gorgonzola cream sauce & Balsamic drizzle
Smoked Seafood Platter -16
House smoked seafood with pickled onions, capers, egg & herb Dijon
Warm Bacon & Horseradish Dip – 14
Ciabatta toast points
Duck Strudel -18
Duck confit, red cabbage, apples & walnuts baked in puff pastry w/port wine sauce
*Steak & mushroom Vol-au-vent -17
Pan sautéed beef tips & wild mushrooms in Cognac cream
Baked Feta -13
Baked w/herbs, grape tomatoes & olive oil
~~~Entrée Selection~~~
Seafood Cakes – 34
Two delicious cakes filled w/ shrimp, crab & today’s fresh catch w/ Lemon caper cream sauce, rice & vegetables
Shrimp & Grits – 37
Cajun sautéed shrimp over stone ground Cheddar grits w/ andouille sausage, peppers, onions & a duo of sauces~ roasted red pepper & smoked poblano pepper
*Grilled Duck Breast -39
Grand Marnier & horseradish sauce w/ rice & vegetables
Braised Lamb Shank – 47
Catelli Family lamb braised in tomato, red wine & herbs w/ mashed potatoes & vegetables
Scottish Salmon – 38
Stone ground grits, wilted spinach, diced red peppers & Dijon dill cream
*Sterling Silver New York Strip – 41
Chimichurri butter, mashed potatoes & vegetables
Crispy Pork Belly -32
Sweet potato hash w/ house made sausage, poblanos, onions & Sirache honey
Panko Crusted Chicken Breast – 30
Lingonberry Merlot reduction, rice & vegetables
*Veal Chop Au Poivre – 61
Catelli Family veal chop, Mashed potatoes & Vegetables
Butternut Squash & Goat Cheese Ravioli – 32
House made sausage, roasted kale, onions & garlic in white wine sauce
*7.50 charge plate for shared entrees
No separate checks for 5 or more
*Consuming raw or undercooked proteins can cause food-borne illness
20 % gratuity added to groups of 6 or more
