Fall / Winter Entrée Selections

Seasonal substitutions may be made 


  • Hearts of Romaine “Greek” Salad with French Feta, Marinated Kalamata Olives, Roasted Red Bell Pepper and Red Wine Vinaigrette
  • 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 & Aged Sherry Vinaigrette
  • Classic Steak House Wedge Salad- Iceberg lettuce, Crumbled Blue Cheese, Crisp Bacon, Diced Tomatoes, & Scallions with creamy blue cheese dressing


  • Cedar Planked Salmon with a Grilled Red onion and Apple-Smoked Bacon Crust over Whipped Yukon Gold Potatoes and Grilled Asparagus 
  • Honey Glazed Salmon over a Fall-Inspired Ragout of Pumpkin, Butternut Squash, Sweet Potatoes, Sweet Pecans and Sautéed Greens
  • Garnished with Brown Butter Balsamic Reduction
  • Pan Seared Almond Encrusted Halibut over Caramelized Onion Mashed Potatoes, Asparagus & Lemon Butter Caper Sauce
  • Pecan Crusted Snapper over Wild Rice Pilaf, French Green Beans and Creole Remoulad


  • 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


  • Herbed Grilled 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
  • Grilled Rosemary Marinated Beef Tender with a Twice Baked Potato with Cheddar Cheese and Scallions, Asparagus and Lump Crabmeat Chive Beurre 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 & Golden Beets.  Garnished with Veal Demi Braising Jus
  • Herbed Crusted Rack of Lamb over Parsnip Mashed Potatoes, Fall Vegetables & Port Wine-Veal Demi


  • “Steak and Cake” –Rosemary-Garlic Grilled Beef Tender and Lump Crab Cake over Buttermilk Mashed Potatoes, Asparagus, and Lemon Beurre Blanc
  • Petit Fillet of Almond Encrusted Halibut and a Petit Filet of Beef Tenderloin over Caramelized Onion Mashed Potatoes and Fresh Asparagus Lemon Beurre Blanc
  • Petit Filet of Beef Tenderloin and Two Jumbo Shrimp over Roasted Garlic Mashed Potatoes and Grilled Asparagus and Red Wine Demi


  • Roasted Tomato Stuffed with Herbed Cous Cous, Mixed Greens, Asparagus, and Tomato Coulis
  • 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, or Chocolate Peanut Butter Swirl
  • Chocolate Roulage or Mocha Roulage
  • Traditional Tiramisu with Espresso Crème and Chocolate Shavings
  • Southern Style Bread Pudding with Whisky Crème Anglaise
  • Traditional Pound Cake or Lemon Pound Cake with Fresh Berries
  • Key Lime Pie
  • Crème Brule of: Vanilla, Chocolate, Dark Chocolate, White Chocolate, Coffee, Green Tea, Cinnamon, and Lemon
  • Dark Chocolate Mousse Cake with Fresh Berries
  • Chocolate Mousse Bombe with Peanut Butter Cookie Crust