Soup of the Day 4
Shrimp Tempura 13
Chicken Tempura 10
Oysters (6) 16
Grilled, garlic, butter and Parmesan 18
Crab Stuffed Poblano 13
Roasted poblano stuffed with fresh mozzarella and blue crab. Sauteed,
served with pico de gallo, chili mayo
* Tuna Tataki 15
#1 Grade Yellow fin
Seared rare, sliced, pickled ginger,
wasabi, seaweed salad,
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.
Smoked Pork Belly 11
Smoked and seared, served with goat
cheese and tart cherry compote.
Potatoes, peas, Indian spice wrapped in pastry, fried, served with mango and
*Ground Tenderloin Sliders (3) 13
Pretzel rolls, aged cheddar, caramelized
Cheese Board 15
Three artisan cheeses dried cherry compote,
cornichons, toasted baguette slices.
Walnuts, Pears & Bleu Cheese 8
With mixed greens tossed with balsamic
Mixed Greens 5
Local baby greens and Romaine with
watermelon radish, carrot, red onions and
Parmesan. Fresh basil vinaigrette or
Grilled Kale 9
Goat cheese, fresh berries, toasted
pecans, carrots, radish and black
Romaine Wedge 10
With bleu cheese dressing, bacon, fried
onion strings, carrots and radish.pe your paragraph here.
Natural scallops with creole seasoning,
pan-seared, served with smoked tomato buttersauce, fresh corn relish and
Cedar Roasted Salmon 26
Maple and pepper glazed. Roasted on cedar
and served with grilled broccolini.
Potato Encrusted Grouper 32
Fresh filet coated with shredded potatoes, sautéedand served with lemon beurre blanc and broccolini.
Butter & Wine Poached Lobster 36
Served with spaghetti squash and crispy potatostrings. Served with poaching butter and freshchervil.
Spaghetti Squash with Truffles 19
Tossed with olive oil, sautéed mushrooms, spinachand garlic with grilled kale, truffles, toasted pine nuts and parmesan.
Amish Airline Chicken Breast 25
Seared then baked over a mix of quinoa,
Brussels sprouts and squash. Served with a
light sage cream sauce.
*Filet Mignon 39
8 oz. barrel cut all-natural beef tenderloin served with demi-glace, béarnaise and dauphinoise potatoes.
*Dry-Aged Prime Strip Steak 43
14 oz. Five-week dry age. Served with buttered mushroom au jus and dauphinoise potatoes.
*Prime Sirloin “Baseball” 29
Smoked pork belly demi-glace-Dijon cream with sautéed red potatoes with bacon and onions.
* Rib-Eye 37
14 oz. Served with smoked garlic compound butter and sautéed red potatoes with bacon and onions.
*Rack of Lamb 44
Mustard, garlic and panko encrusted, served
with rosemary demi-glace and dauphinoise
Add to Entrée
7 oz. Lobster Tail 20
Two Scallops 10
Three Shrimp 9
Onion Strings Brussels Sprouts
Sautéed Spinach Broccolini
Sautéed Mushrooms Choice of Potato