First Course

Corn Crab Cakes served over Mixed Field Greens, fresh Tomatoes, and Blood-Orange Aioli
10

Calamari Provencale: fried Fresh Florida Calamari in herbed butter, sauté of Mushroom ragout in Vermouth
(Market Price when Available)

Beef carpaccio, classique, Tomato tartar, Julienne Basil, Roasted Garlic, and White Truffle Oil
11


Grilled Dijon-Pesto Scallops with fried Parsnips, and sweet Vichyssoise
10


Duck Confit Crepes filled with slow poached Duck, Shitake Mushrooms, and Roasted Red Bell Peppers, topped with a creamy Pan Jus
10

Soup Du Jour

4c/6 B

Salads

Iceberg Wedge with red onion, diced tomato, goat cheese, and spicy remoulade.
8

Add grilled chicken or Shrimp
12

Baked Radiccho and French Brie Cheese wedge topped Blueberry Balsamic reduction
7

Jumbo lump Blue Crab over charred Corn and Mixed Greens, Blood Orange Aioli
10

Mixed greens in red wine vinaigrette, Julienne Carrot and Onion, fried Shallots, melted Tomato, fresh Goat Cheese
6

Dinner Entrees

Main Course

Beef Tenderloin with Garlic whipped Mash Potato; Herb Butter poached Asparagus, and Pink Peppercorn Demi
30

Goes great with: A glass of Louis Martini Cabernet, or a bottle of Jessup Cellars Cabernet Sauvignon

Grilled N.Y. Strip served with roasted Purple Peruvian Potatoes and Brussel Sprouts, and
Traditional Sauce Béarnaise
29

May we suggest: A glass of Seven Deadly Zins, or a bottle of Montes Folly Syrah

Pan Seared Rib eye with Ham Hock Potato Hash, Swiss Chard, and Burgundy wine pan jus
28

Goes Great with: A glass of Francis Coppola Merlot, or a bottle of Nozzole Chianti Classico Riserva

Blackened Tuna on Fingerling Potatoes, and Sautéed spinach, topped with mango chutney
28

The Perfect Pairing: A glass of J. Lohr Chardonnay, or a Bottle of Cakebread Cellars Chardonnay

Parmesan Crusted Tilapia served over Chef’s Risotto, with julienne vegetable and Basil Oil
25

Top this entrée off with: A glass of Geretto Pinot Grigio, or a bottle of Santa Margherita Pinot Grigio

Sage crusted Salmon with Angel Hair tossed In Basil Oil, Broccoli, and Sauce Beurre Rouge
25

May we suggest: A glass of Concannon Pinot Noir, or a bottle of J Pinot Noir, Russian River Valley

Lemon Baked Rainbow Trout with Wild Rice, grilled Asparagus and Roasted Red Pepper Cream Sauce
22

Dr. Harrington Suggests: A glass of Root 1 Sauvignon Blanc, or a Bottle of Ferrari Carano Fume Blanc


Slow Roasted Duck served with Butternut Squash Purée, Country French Beans, and Mandarin Orange Duck jus
24

The Perfect Pairing: A glass of Caymus Conundrum, or a bottle of Rombauer Zinfandel

Grilled Chicken Breast served over Spinach Fettuccini sautéed with Pancetta, Cherry Tomatoes and Gorgonzola Cream Sauce
18

Goes Great with: A glass of F-W-G Riesling Kabinett or a Bottle of Roederer Anderson Valley Brut

Composition of seasonal vegetables and Starches
17

Chef’s Choice Pasta Du Jour sautéed with fresh vegetables
15

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Wine List Composed By: Ryan Polite

Wine Pairings provided by: Dr. Robert Harrington, 21st Century Endowed Chair in Hospitality, and author of “Food and Wine Pairing, A sensory Experience”

Five course prix-fixe available nightly. Please ask your server for details
$70 per person