Dinner/Dessert

A5 Wagyu Ribeye Cap Tataki   32.00

Buttermilk Fried Sea Scallops with remoulade*   24.50

Beausoleil Oysters on the half shell with cocktail sauce and champagne mignonette   21/38

Wedge of Iceberg with bacon, red onion, tomatoes and bleu cheese dressing*   14.75

Shrimp Tempura with thai sweet chili sauce   18.50

Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi*   21.00

Salad with strawberries, red onions, pralines, feta cheese and raspberry vinaigrette*  14.50

Mixed Greens with creamy herb dressing*   10.50

Buttermilk Fried Quail with tasso ham gravy   26.50

Wild Mushroom Ravioli with bacon and roasted garlic cream   24.50

Grilled Flank Steak Caesar Salad*   26.50

Grilled 14oz NY Strip with maitre d’ butter   48.00

Pan Seared Duck Breast with sundried cranberries and port wine*   36.00

Grilled Atlantic Salmon with brown sugar dijon glaze*   32.00

Grilled Joyce Farms Chicken Breast with roasted tomato vinaigrette   28.50

Roasted Pork Tenderloin with caramelized apples and brandy   32.00

Grilled Swordfish with lemon caper butter sauce*   34.00

Penne Pasta with chicken, spinach, tomatoes, red onions and chive cream sauce   28.50

Grilled 8oz Filet Mignon with brandy peppercorn sauce*   52.00

 Almond Pound Cake with caramel sauce

Blackberry Cobbler a la mode

Chocolate Cynpot with fresh berries and whipped cream

Bourbon Bread Pudding

Chocolate Layer Cake with espresso buttercream and toffee crunch

Strawberry Cream Cake