Main Courses
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Sea Scallops*
Sautéed Sea Scallops over Saffron Orzo with Smoked Bacon, Roasted Red Bell Peppers, Asparagus, and Lemon-Basil Beurre Blanc
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Pan Roasted Scottish Salmon* (GF)
over Zucchini, Yellow Squash, Roasted Grape Tomatoes, and Farro with Broccoli Rabe, and Dill Beurre Blanc
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Sea Bass (GF)
Sautéed Sea Bass over Black Truffle-Yukon Gold Mashed Potatoes with Maine Lobster, Prosciutto, Sweet Corn, and Tarragon Beurre Blanc
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Bison Rib Eye* (GF)
Grilled NC Bison Rib Eye with Pickled Mustard Seeds over Fingerling Potato, Mascarpone, Arugula Hash with Broccoli Rabe
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Elk Chop*
Peppercorn Crusted Grilled Elk Chop with Horseradish Spätzle, Bacon-Braised Red Cabbage, and Boursin-Dijon Sauce
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Lamb Loin*
Grilled Pistachio Crusted Lamb Loin with Mediterranean Mashed Potatoes, Broccoli Rabe, and Blackberry Demi-Glace
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Filet Mignon*
Stilton Crusted Filet Mignon with Ricotta Gnocchi, Shiitake Mushrooms, Sautéed Spinach, Crispy Shallots, and Rosemary Brown Butter
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Veal Chop* (GF)
with Jumbo Shrimp over Smashed Fingerling Potatoes, Cremini Mushrooms, Capers, Asparagus, and Sherry Garlic Butter Sauce
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Fettuccine
House Made Fettuccine with Peas, Squash, Zucchini, Portobello Mushrooms and Roasted Bell Peppers in Roasted Garlic Cream Sauce with Basil Pesto