menu

* indicates a new item. linked items have picture available. select for any course.

• steak plate- 8 oz ribeye, choice of preparation
  • Cowboy- chipotle rub steak, hash brown potatoes, campfire cassoulet, fried quail egg
  • Eastern- honey soy marinade, sesame wasabi whipped potatoes, miso ginger sauce
  • Caribbean- jerk rub, mashed plantains, melted leeks
• sundried tomato pesto, homemade pasta. duck confit or braised lamb
• steamed shrimp or pork dumplings. truffled cream heirloom tomato or yuzu soy and lemongrass sauce
• grown-up "hot pockets". homemade herb dough, wrapped with choice of filling, asiago cheese on top*
  • asparagus, crimini mushrooms, goat cheese, truffle oil
  • braised beef, manchego cheese, sundried tomato pesto
• "drive-thru" duck nuggets. crispy fried panko breaded duck, two dipping sauces *
• wild mushroom, goat cheese and phyllo napolean. madeira sauce
• chili-garlic lobster risotto
• moules frites- steamed mussels with french fries. available in the following styles:

• belgian- beer and mustard, onions and fresh herbs
• french- steamed with tarragon, parsley, and fennel
• cajun- tasso sausage, creole mustard, and tomatoes
• asian- lemongrass, coconut milk, cilantro, lime
• sugarcane skewered shrimp, trio of dipping sauces
• pan fried soft-shell crab, saffron aioli
• homemade crawfish ravioli, creole mustard cream sauce
• grass-fed beef carpaccio
• olive oil, horseradish, sea salt, lemon and greens
• sesame oil, seaweed salad
• seared scallops
• black soba noodles, citrus foam, wonton crisp
• crispy polenta, american caviar, parmesan crisp
• seared ahi tuna, wasabi drizzle, micro greens
• fennel crusted salmon, fennel tarragon jus
• grilled mahi-mahi roulade, with carrots, cilantro, ginger, and blood orange.
• pan seared fish (seasonal choice), green peas, carrot mango foam*
• beet and pomegranate poached salmon filet, citrus supremes, frisee. a beautiful two-tone color and flavor profile.*
• crispy red snapper, baby vegetables, saffron reduction
• herbed langoustines and braised oxtail, chive-basil foam, porcini powder
• crispy seared duck breast, wild mushroom ragu

• braised lamb shank, polenta, demi-glace (+ $3 pp)
• sweet and spicy pork belly, braised and crispy seared. enoki mushrooms, pineapple orange banana emulsion *
• puff pastry with Moroccan spiced leg of lamb, lentils
• braised tongue and cheek- beef tongue on flatbread, cheek ragout with mini-gnocchi*
• char-grilled strip, quail egg, saffron chipotle foam
• maple-bourbon glazed pork chop, stone ground grits
• rack of lamb chop, plantain compote
• butternut squash ravioli
• crawfish, fontina cheese puff pastry
• lobster pizza, homemade dough
• duck confit quesadillas, chipotle sour cream
• hand rolled basil tagliatelle pasta, truffle sauce, duck confit

soups

• seafood bouillabaisse
• butternut squash bisque, red pepper coulis
• crawfish, shrimp bisque
• shrimp creole
• wild mushroom bisque, truffle oil, fried crimini
• lobster cappuccino
• orange-duck consommé

salads

• roast beets filed with goat cheese chive mousse. arugula truffle oil vinaigrette
• shaved vegetable salad, pomegranate dressing
• grilled asparagus, mixed greens in pecan molasses vinaigrette, a dynamic presentation
• house salad. mixed greens, cherry tomatoes, mozzarella, balsamic vinaigrette
• jumbo lump crab, charred fennel, bibb lettuce, honey citrus dressing
• heirloom tomato, shaved parmesan, reduced citrus balsamic, sea salt, kalamata olive oil

raw bar for cocktail hour (30-60 min, + $5 per person)

•  choice tuna, salmon, snapper, oysters, clams, etc prepared as maki rolls, sashimi, ceviche, tartare, carpaccio in both eastern and western flavors

dessert

• creme brulee, assorted flavors, also available baked in miniature pumpkins
• molten chocolate cake, berry sauce
• homemade oreos, bourbon milk punch
• sweet poached pears, chocolate mascarpone sauce
• inside-out apple pie a la mode. fried ice cream coated in an apple pie breading
• cheesecake lollipops. assorted cheesecakes and sauces

how our multi-course menus work:

• select from the menu to the right. any selection can be used for any course.
• there are no requirements for soups, salads or dessert courses.
• likewise feel free to order multiple salads or desserts.
• for four and five course dinners select one course to serve as the main entree.