Shrimp Tempura                              13
Chicken Tempura                             10
Honey mustard and soy sauces.
 
Shrimp                                                13
Wild Gulf shrimp sautéed with garlic,
peppers and green onions, served
over fried yucca nest.

Crab Stuffed Poblano                    15
Roasted poblano stuffed with fresh
mozzarella and blue crab. Sautéed, served
with pico de gallo, chili mayo and avocado.

* Tuna Tataki                                     15
#1 Grade Yellow fin                              
Seared rare, sliced, pickled ginger, wasabi,
seaweed salad.

Mussels                                            12
White wine, garlic, smoked tomato, cream
and fresh basil with toast slices.

Beef Kabayaki                                 11
Marinated tenderloin tips, skewered, grilled,
served with ginger soy glaze.

Samosas                                           10
Pastry wrapped curried potatoes served
with mango and cilantro chutneys.

*Ground Tenderloin Sliders (3)     14
Pretzel rolls, aged cheddar, caramelized
onions.

Crab Cake Sliders (3)                       14
Seeded French rolls, chili mayo and avocado.

Cheese Board                                  15
Three artisan cheeses, dried cherry
compote, olives.

 Soup of the Day                            Market

Caramelized Brussels Sprouts      8
Curry Seared Cauliflower                 8
With bitter orange yogurt, mint and radish.

Walnuts, Pears & Bleu Cheese       8
With mixed greens tossed with balsamic
vinaigrette.

 Grilled Kale                                          9
Goat cheese, fresh berries, toasted
pecans, carrots, radish and black
fig vinaigrette.

 Baby Romaine Wedge                     9
With bleu cheese dressing, bacon, fried
onion strings, carrots and radish.


Scallops                                                        33
Large natural sea scallops, sautéed and servedwith basmati rice, spaghetti squash and blood orange butter sauce.

Cedar Roasted Salmon                              25
Maple and pepper glazed. Roasted on cedar
paper and served with broccolini.

Potato Encrusted Alaskan Halibut          33
Fresh filet coated with shredded potatoes, sautéed and served with lemon beurre blanc and broccolini.

Spaghetti Squash with Truffles               19
Tossed with olive oil, sautéed mushrooms, spinach and garlic with grilled kale, truffles, toasted pine nuts and parmesan.

Duck Breast                                                 27
Seasoned with freshly ground fennel, grilled,
sliced and served with Mandarin orange gastrique with quinua-kale cakes.

Amish Airline Chicken Breast                  23
Braised with a variety of vegetables, mushrooms and marble potatoes in herb broth with a side of béarnaise.

*Filet Mignon                                               39
8 oz. barrel cut all-natural beef tenderloin served with demi-glace, béarnaise and dauphinoise potatoes.

*Blackened Flat Iron Steak                       28
Sliced and served with honey-mustard hollandaise, demi-glace and smoked garlic mashed potatoes.

*14 oz .Rib-Eye                                            37
* 22 oz. Dry Aged Bone-in Rib Eye           59
Served with smoked garlic compound butter,
demi-glace and smoked garlic mashed potatoes.

*Rack of Lamb                                             44
Mustard, garlic and panko encrusted, served
with rosemary demi-glace and dauphinoise
potatoes.

Add to Above
Two Scallops                                              10
Three Shrimp                                              9

Sides                                                             7
Onion Strings                 Sautéed Spinach
Broccolini                       Smoked Garlic Mashed
Sautéed Mushrooms   potatoes with demi-                                                glace.

*The Health Dept. advises that consuming raw or under cooked food  at home or in a restaurant may cause illness, especially in the young, elderly and immune deficient.​