Dinner Menu

Sautéed lump crab meat with gruyere cheese and sherry, wrapped in fillo pastry and baked

Cornmeal crusted green tomato served with grits and remoulade sauce

Shiitake mushrooms, shrimp, and cabbage served with a sweet chili sauce

Beer battered calamari served with homemade marinara sauce

Warmed brie served with sliced apples, pecans, and maple syrup

Risotto, shrimp, mozzarella cheese, and prosciutto cakes served with grilled tomato cream sauce

Mixed field greens topped with hearts of palm, julienne vegetables and balsamic vinaigrette

Baby arugula tossed with fresh honey-lemon vinaigrette

Crisp iceberg lettuce topped with house-made blue cheese dressing and bacon pieces

Crisp puff pastry layered with Portobello mushrooms, roasted red peppers, and roasted garlic-feta spread with sherry tomato cream sauce

Homemade ravioli with ricotta cheese, pine nuts, black olive and roasted red bell pepper tomato sauce finished with fresh basil

Sautéed zucchini, yellow squash, and bell peppers topped with goat cheese

Shrimp and scallops poached in a lemon-dill caper cream sauce with snow peas and julienne carrots. Served over baked puff pastry

Oven baked lump crab cakes (no filler) served with citrus beurre blanc

Spicy Cajun tasso and wild caught shrimp in a dry Vermouth, garlic, and cream reduction with spinach

Oven roasted fresh salmon served with citrus beurre blanc

Served with creamy polenta, red cabbage, and lemon caper macadamia nut compound butter

A ginger, garlic, and fresh lime juice splash.

Fresh salmon roasted with a soy-brown sugar glaze and topped with wasabi pea crust

Breaded chicken cutlet baked with parmesan cheese and fresh mozzarella. Served with marinara sauce, pasta linguine, and fresh vegetables

Served on a bed of wilted spinach with honey-sage balsamic reduction

Filled with green olives and served with sautéed almonds, red wine poached figs and a marsala beurre noisette

A spicy stir fry of beef tenderloin, fresh vegetables, ginger, cilantro, and lime served with Basmati Rice

Served with an apricot-rosemary sauce

12oz stock yard angus strip loin grilled to perfection and finished with a red wine-shallot compound butter

8oz stock yard premium choice beef tenderloin topped with melted pimento cheese and crispy fried onions