Butternut Squash Fritter

A hefty fritter, deep fried 'til golden and served with cool whipped brie, cranberry compote, arugula and frisee salad.

Blue Crab Beignet

Three Louisiana style beignets stuffed with blue crab and cream cheese, deep fried 'til golden brown and served with peppered micro cress salad, yellow and red pepper coulis.

BBQ Pork Medallions

Three seared pork medallions wrapped in house cured pancetta, smothered in South Carolina style BBQ sauce and served with crunchy, salt and vinegar frips and Poblano paint.

Steak and Potatoes

6 oz of organic grass fed beef medallions, seared chili au poivre style, served over buttery, Idaho mashed potatoes, Shallot Dijon jus, roasted pearl onion, wild mushrooms and Persian micro cress.

Pesto Prawn Linguini 17

Three large prawns flame grilled and served over mini redskin potatoes, california heirloom tomatoes, pickled shallots and toasted pine nuts all tossed together in fresh, basil pesto and house made linguini which, moments ago was merely flour and egg.

Scallop Carbonara

A pan seared jumbo scallop, paired with house cured, braised pancetta, and served with a trio of tomato saffron, elegant lemon cream, and cool whipped brie; finished with local snow pea shoot tendrils and crispy black pepper tuile.

Pineapple Upside Down Cake

Sweet Potato Creme Brulee

Seasonal Cheesecake