Mussels
Blue Hill Bay Mussels in Andouille Cream Sauce with Green Onions |
$12 |
|
Escargots
Burgundy Helix Snails with Cremini Mushrooms in Creamy Gorgonzola Sauce over Crostini |
$10 |
Lobster Hushpuppies
Four Maine Lobster Hushpuppies with Lime and Honey Dijon Sauce |
$12 |
|
Apple Beggars Purse
Sautéed Apples, Onions, Gorgonzola Cheese and Walnuts in Pastry with Sage Butter Sauce |
$11 |
|
Scallops
Pumpkin Seed Crusted Sautéed Sea Scallops with Spaghetti Squash and Apple Cider Butter Sauce |
$12 |
Stuffed Tart
Duck Confit, Braised Leek and Chevre Stuffed Tart over Port Wine Reduction |
$13 |
Bison Carpaccio
Thinly Sliced Bison topped with with Baby Arugula in Truffle Oil-Shallot Viniagrette with Fried Quail Egg and Parmigiano-Reggiano |
$12 |
|
Foie Gras
Pan Seared Hudson Valley Foie Gras over Toasted Brioche with Carrot and Raisin Marmalade and Pear Gastrique |
$18 |
Artisan Cheese Plate
Chef's Nightly Selection of Artisan Cheeses and Accompaniments |
$17 |
Calamari
Flash Fried Calamari with Pepperoncini and Malt Vinegar Aioli |
$10 |
|
Lamb Meatballs
Over Sautéed Spinach with Cremini Mushroom Gravy |
$10 |
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SOUPS & SALADS
|
House Salad included with Main Course
Substitute Spinach Salad, Caesar Salad or Soup for an Additional $3 |
|
| Soup of the Day |
$7 |
| Mixed Greens Lightly Tossed in a House Made Herb Vinaigrette |
$6 |
| Traditional Caesar Salad with Parmigiano-Reggiano and House Made Croutons |
$8 |
| Baby Spinach and Hard Boiled Quail Egg with Warm Bacon and Maple Vinaigrette |
$8 |
| Dress up Your Salad with Fresh Gorgonzola, Feta Cheese, Hearts of Palm, Goat Cheese or Pine Nuts for an Additional $2 or Warm Fried Calamari for an Additional $3 |
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MAIN COURSE |
Ostrich
Grilled Ashley Farms Ostrich Fillet with Whole Grain Mustard Spaetzle, Glazed Carrots and Caraway Cream Sauce |
$36 |
Trout
Sautéed North Carolina Trout with Pancetta, Diced Tomatoes and Arugula in Lemon Caper Butter Sauce with Asparagus |
$25 |
Halibut
Sautéed Atlantic Halibut Filet topped with Lobster and Rich Lobster Butter Sauce with Asparagus |
$36 |
|
Salmon
Pecan Crusted Sautéed Atlantic Salmon Medallions with Spicy Apricot and Mashed Sweet Potatoes, Peas and Coconut Cream Sauce |
$29 |
Scallops
Sautéed Sea Scallops with Cauliflower, Caper and Bacon Gratin, Sautéed Spinach and Horseradish Butter Sauce |
$35 |
Elk Chop
Grilled New Zealand Elk Chop with Smoked Bacon-Braised Cabbage, Potato Gratin and Boursin Dijon Cream Sauce |
$41 |
|
Lamb
Garlic and Rosemary Crusted Grilled Lamb Chops with Creamy Leek Polenta, Asparagus and Balsamic Reduction |
$36 |
|
Veal Chop
Grilled Provimi Veal Chop and Jumbo Shrimp over Smashed Fingerling Potatoes with Cremini Mushrooms, Capers and Sherry Garlic Butter Sauce with Asparagus |
$37 |
Filet Mignon
Grilled Filet Mignon topped with Stilton Cheese and Mushroom Duxelles over Fingerling Potatoes and Wilted Arugula with Veal Demi-Glace and Asparagus |
$37 |
Chicken
Sautéed Ashley Farms Poulet Rouge Half Chicken with Rosemary Mashed Potatoes, Haricot Verts and Cremini Mushroom Gravy |
$24 |
|
Penne
Penne Pasta tossed with Roasted Tomatoes, Portobello Mushroons, Green Onions and Gorgonzola Cheese in Garlic Oil (add Grilled Chicken $4, Shrimp $6 or Salmon $6) |
$22 |
Risotto
Arborio Rice with Braised Beef Short Rib, Peas, Parmigiano-Reggiano and Rich Brown Sauce |
$31 |
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Special(s)
Chef's Special Entree Course(s) |
$ |
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