Dinner Entrées
Served with house made breads & butter
Choice of House, Caesar or Spinach Salad
Substitute Crab Bisque (add eight dollars) or Soup of the Day (add four dollars)
thirty-seven
Grilled Scottish salmon filet with ginger lime sauce. Risotto & fresh vegetables.
fifty-two
Grilled or pan seared, with pineapple mango salsa. Served with chef's rice & fresh vegetables.
thirty-five
Poke style yellow tail tuna, sriacha aioli, fresh avocado and crispy onions.
Sliced ginger & seaweed salad. White rice.
thirty-eight
Creole blend of shrimp, Andouille sausage, onion, celery, red and green peppers & spicy tomato.
Served on stone ground grits made with crawfish.
fifty-nine
Pan seared Diver scallops with lemon butter. Served with risotto & fresh vegetables.
thirty-four
Boneless chicken breast with crispy onions, sweet citrus sauce. Mashed potato & fresh vegetables.
thirty-four
Boneless breast of chicken topped with vine ripe tomatoes, artichoke hearts and feta. Served with chef's rice and fresh vegetables.
5 oz thirty-nine 8 oz fifty-four
Bordeaux demi-glace or bacon bleu cheese butter. Mashed potato & fresh vegetables.
fifty-eight
Bordeaux demi-glace with mashed potato and fresh vegetables.
thirty-eight
Breaded pork cutlet with mushroom demi-glace. Spätzle & braised red cabbage.
Large rack-fifty-three, Small rack-thirty-five
Grilled New Zealand rack of lamb with house made mint sauce.
Mashed potato & vegetables.
fifty-three
Roasted half duckling with cherry and peppercorn sauce. Served with braised red cabbage & potato pancake.
twenty-nine
Eggplant slices filled with ricotta & mozzarella. Served with pasta of the day with tomato basil marinara.
twenty-four
thirty-seven
Salmon fillet crusted with crispy potatoes, lobster cream sauce. Served with risotto & fresh vegetables.
~Gluten Free Options are available~ *Consuming raw or undercooked animal proteins may cause food borne illnesses**