All entrees served with a garden salad, roasted garlic bread & pesto butter.

Filet Mignon 30
Hand-carved tenderloin served w/ portobello mushroom demi glaze topped with a tarragon mornay sauce served with mashed potatoes & creamed spinach.

Rib Eye 28
Hand-carved rib eye topped with roasted garlic peppercorn cream sauce served with mashed potato & creamed spinach.

Crab Cakes mkt
Two southern-style, pan-fried crab cakes with zesty dill remoulade served with butternut squash risotto & vegetable flan.

Braised Lamb Shank Tagine 28
Israeli cous cous, zucchini, tomatoes, kalamata olives & jus.

Pork Chop 24
Pecan, walnut, & almond crusted pork chop with fig demi glaze served with mashed potato & asparagus.

Roasted Chicken Breast 17
Chili-roasted sweet potatoes, braised collards, spiced pecans & natural reduction.

Roasted Duck 28
Half a duck, roasted, topped with dark & sweet cherry sauce served with butternut squash risotto
& vegetable flan.

Lamb Ragu 18
Rigatoni, arugula & pecorino romano.

Eggplant Mascarpone 15
Sautéed eggplant medallions topped with mascarpone cheese, linguini, baby spinach, summer

squash, carrots, tomato alfredo & asiago.




Blackened or Sesame Crusted Ahi Tuna 24
Ahi Tuna cooked to order served with a ginger soy butter cream sauce or a thai peanut sauce. Served with rice and Szechuan vegetables.

Blackened or Sesame Crusted Salmon 18
Served with a ginger soy butter cream sauce or a thai peanut sauce. Served with
rice and Szechuan vegetables.

Grilled Rainbow Trout 20
Served with wild mushrooms, pancetta & brown butter.

Grilled Salmon 18
Grilled Salmon topped with tomato caper salsa and saffron cream sauce served with rice & vegetable flan.

Macadamia Crusted Mahi 24
Mahi filet served with pineapple-mango salsa & buttternut squash risotto.