Hearts of Romaine “Greek” Salad with French Feta, Marinated Kalamata Olives, Roasted Red Bell Pepper and Red Wine Vinaigrette
Chopped Romaine “Caesar” Salad with Shaved Parmesan, Cherry Tomatoes and Rosemary Garlic Croutons
Spinach Salad with Grilled Red Onions, Candied Apple-Smoked Bacon, Toasted Walnuts, Grated Egg and Sherry Vinaigrette
House Winter Salad- Salad of Frisse, Radicchio and Local Mixed Greens with Honey Glazed Grilled Pear, Crumbled Gorgonzola, Toasted Walnuts and Aged sherry Vinaigrette
Chopped Romaine and Escarole with French Feta, Fresh Pitted Cherries, Toasted Sliced Almonds with Apple Cider Vinaigrette
Warm Hazelnut Crusted Goat Cheese- Polenta “Soufflé” Served over Local Greens and Chive Oil
Warm Asparagus Salad with Wild Mushrooms, Micro Greens and Large Olive Oil Poached Shrimp
Fresh Lump Crab Cakes with Grilled Proscuitto Wrapped Asparagus, Cilantro-Lime Infused Butter Sauce and Micro Greens
Warm Beet Salad with Red & Golden Beets, Alabama Goat Cheese, Spiced Pecans and Local Arugula
Portabella Carpaccio served with Tomato Caper Relish, Parmesan Crisp, Arugula, Shaved Parmesan & Truffle Vinaigrette
Grilled Atlantic Salmon with Provencal Style Ratatouille, Butter Poached Asparagus and Saffron “Fume”
Cedar Planked Salmon with a Grilled Red onion and Apple-Smoked Bacon Crust over Whipped Yukon Gold Potatoes and Grilled Asparagus
Maple Glazed Salmon over a Fall-Inspired Ragout of Pumpkin, Butternut Squash, Sweet Potatoes, Sweet Pecans and Sautéed Greens
Garnished with Brown Butter Balsamic Reduction
Seared Sesame Crusted Ahi Tuna over Scallion Wasabi Mashed Potatoes, Bok Choy, Crisp Ginger and Sake-Mirin Butter
Pan Seared Rainbow Trout over Pecan Rice Pilaf, Asparagus and Pumpkin Scented Buerre Blanc
Butter Poached Chicken Roulade Stuffed with Roasted Red Bell Peppers, Spinach and Goat Cheese over Saffron Pilaf and Whole Grain Mustard Sauce
Pan Seared Chicken “Marsala” over Goat Cheese Polenta, Wild mushrooms and Butter Poached Asparagus
Pan Seared Chicken “Piccata” over Buttermilk Mashed Potatoes, Sautéed French Green Beans and Classic Sauce of Lemon, Parsley and Capers
Classic “Coq and Vin” Slowly Braised Chicken with Red Wine, Fall Vegetables and New Potatoes. Served in a Bowl with Crusty French Baguette
Lemon Chicken “Fricassee” with Shallots, Wild Mushrooms and Thyme served over Whipped Sweet potatoes, Baby Carrots and Garnished with Fried Sage
Moroccan Spiced Chicken Breast with Saffron and Cilantro over Dried Fall Fruit and Grilled Vegetable Cous Cous Served with Mint Cucumber Raita Sauce
Stuffed Semi Boneless Quail with Spicy Andouille Sausage and Sweet Bell Pepper Cornbread over Scallion “Grit” Cake and Bourbon Demi Glace
Slow Roasted Herb Crusted Turkey Breast over Sage Cornbread Dressing, Asparagus and Giblet Gravy. Garnished with Fresh Cranberry Chutney
Seared and Roasted Flank Steak Roulade with Spinach, Caramelized Onions, Roasted Red Pepper, & Italian Cheeses over Mashed Potatoes, Asparagus and Red Wine- Veal Reduction
Molasses Glazed Beef Tender over Roasted Garlic, Butter Poached Asparagus and Winter Compote Sauce of Crisp Apple-Smoked Bacon, Caramelized Pearl Onions, Roasted Sweet Potatoes and Sweet Pecans
Herb Roasted Beef Tender Roulade with Wild Mushroom Duxcell, French Green Beans and Marsala- Wild Mushroom Sauce
Hickory Grilled Beef Tender over Butternut Squash and Apple-Smoked Bacon Risotto with Roasted Eggplant and Red Wine Demi
Grilled Rosemary Marinated Beef Tender with a Twice Baked Potato with Cheddar Cheese and Scallions, Asparagus and Lump Crabmeat Chive Buree Blanc
Grainy Mustard Crusted Pork Loin over Smashed Red Potatoes, Asparagus and Dried Cherry Compote Sauce
Braised Beef Short Ribs over Creamy Polenta, Sautéed Wild Mushrooms, Butter Poached Baby Carrots and Fennel. Garnished with Veal Demi Braising Jus
Slowly Braised Veal over Whipped Yukon Gold Potatoes, French Green Beans and Veal Demi Braising Jus
“Steak and Cake” -Grilled Molasses Glazed Beef Tender
and Lump Crab Cake over Buttermilk Mashed Potatoes, Asparagus, and Lemon Buree Blanc
Petit Fillet of Halibut and a Petit Filet of Beef Tenderloin over Caramelized Onion Mashed Potatoes and Fresh Asparagus Lemon Buerre Blanc
Petit Filet of Beef Tenderloin and Three Jumbo Shrimp over Roasted Garlic Mashed Potatoes and Grilled Asparagus and Red Wine Demi
Four Cheese Ravioli with a Smoked Tomato Broth, Fresh Basil, Roasted Garlic, Wild Mushrooms and Baby Spinach
Baked Ziti with Spicy Rich Tomato Sauce and Three Italian Cheeses
Grilled Onion and Zucchini Lasagna with Parmesan and Mozzarella
Roasted Tomato Stuffed with Herbed Cous Cous, Mixed Greens, Asparagus, and Tomato Coulis
Baked White Rice, Broccoli and Sharp White Cheddar Cheese
Grilled Herb Marinated Chicken Breast over Orzo Pasta “Salad” to include Tomatoes, Feta, Asparagus and Pitted Green Olives
Served with a Lemon Vinaigrette (Lunch Item)
Baked Ziti with Three Italian Cheeses and Homemade Tomato Sauce
Lasagna “Bolognese”- Classic lasagna with Four Cheese, and Rich Vine Ripe Tomato Meat Sauce
Chicken & Artichoke Lasagna with Mozzarella and Ricotta
Cheesecakes: White Chocolate, Chocolate, N.Y. Style, Praline, Carmel, Pumpkin, Chocolate Peanut Butter Swirl, Mocha, German Chocolate, and Marble
Chocolate-Strawberry Roulage or Mocha Roulage
Flourless Chocolate Torte
Traditional Tiramisu with Espresso Crème and Chocolate Shavings
Southern Style Bread Pudding with Whisky Crème Angalise
Vanilla or Lavender Crème Brule
Vanilla or Lime Scented Pana Cotta
Chocolate Mousse Bombe with Peanut Butter Cookie Crust
Parfait Pyramids with Almond Sponge Base
