Main Course
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Filet and Root Vegetable Stew
4 petit filet medallions grilled and served over red skin potatoes, carrots, parsnips, celery and pearl onions, slow simmered in our house made veal stock with fresh herbs, port wine and cracked black pepper, topped with fried onions.
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Mushroom Ravioli
Wild mushroom filled ravioli sauteed with fresh spinach, diced pancetta, chopped Portobello mushrooms, tomato and sweet onions in a sherry-Parmesan cream sauce, finished with Parmesan cheese.
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Grilled Salmon with Chardonnay Mustard Sauce
Sustainable Scottish farm raised salmon filet lightly seasoned and grilled, finished with a chardonnay mustard sauce and served with wild rice pilaf and sauteed fresh spinach.
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All Natural New York Strip
12 oz. Angus beef strip, seasoned and grilled, finished with a butter sauce and served with.
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Barbeque Ribs
Award winning slow roasted pork BBQ ribs, finished on the grill with our house Barbeque sauce, french fries and cole slaw.
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Colossal Lump Crab Cakes
Two 4 oz. colossal lump crab cakes, pan seared with a Cajun white wine-lemon butter and broiled, served with Cajun seasoned sweet potato wedges, cole slaw and a side of remoulade.
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Lemon Pepper Chicken Pappardelle
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Jack Daniel's Pork
Two 8 oz. pork "ribeyes", super tender and full of flavor, seasoned and pan seared, finished in the oven and topped with our Jack Daniel's glaze, served with cheddar-scallion mashed potatoes and sauteed vegetables.