Appetizer Selections

Basil Champagne Salad ~ 9

Artisan greens, basil champagne vinaigrette, tomatoes, red onion, cucumbers, hearts of palm and white cheddar

Roasted Beet Salad ~ 10

Roasted beets, toasted walnuts, arugula, & house made ricotta in fig vincotto

Cajun Fried Oysters ~ 13

Gorgonzola cream sauce and balsamic drizzle

Mussels & Chorizo ~ 10

Green lip mussels & chorizo in a sherry piccante broth

Wild Mushroom Pate ~ 9

Accompanied by pickled onions, cornichons & grilled ciabatta

Stuffed Piquillo Peppers ~ 12

Stuffed W/farro, chickpeas,sundried tomatoes & Feta finishesed W/almond pesto

Smoked Seafood Platter ~ 14

House smoked seafood with pickled onions, capers, and egg

Entrée Selections

Sunset Smoked Salmon ~ 26

House smoked Scottish salmon over stone ground grits with garlic wilted spinach, roasted red peppers and Dijon dill crème

Shrimp and Grits ~ 26

Cajun sautéed shrimp over white cheddar grits with andouille sausage, peppers and onions, smoked poblano pepper and sweet roasted red pepper sauces

Braised Lamb Shank ~ 29

White bean & pancetta ragout

Jumbo Lump Crab Cakes ~ 30

Two Jumbo lump crab cakes over lemon caper cream w/ rice & vegetables

*Maple Bourbon Grilled Duck Breast ~ 28

Warm bacon & brussel sprout slaw & mashed potatoes

Greek Seared NY Strip Steak ~ 32

W/oregano, lemon & Feta compound butter, mashed potatoes & vegetables

Cheshire Pork Chop ~ 26

Stuffed W/ fontina Cheese & sun dried tomatoes over lemon garlic pasta

Seared  Sea Scallops ~ 30

Braised leek & corn puree w/wilted spinach & rice

Crispy Red Pepper & Ricotta Chicken ~ 24

Panko crusted chicken breast, roasted red peppers, Ricotta & creamy pesto pasta


No separate checks for 6 or more ~ 7.50 plate charge for shared entrees

*consumption of raw or under cooked poultry, seafood or meat may increase your chance of foodbourne illness