Beef Carpaccio

Thinly sliced beef tenderloin with baby arugula shaved parmesan, cracked black pepper, olive oil and fresh lemon juice

Fried Quail with cheese grits and Worcestershire butter

a single fried quail served on top of cheese grits with a spoon of red pepper relish

Roasted red pepper

stuffed with salted spinach, and goat cheese.  Topped with caramelized onions and a reduced balsamic, olive oil swirl

Ahi Tuna

Seared rare pepper incrusted ahi tuna with soy sauce   

Crab Cake with fried green tomato

fried crab cake served with a fried green tomato topped with a pommery mustard sauce 

Iceberg Wedge

iceberg lettuce with a house made blue cheese dressing, diced tomatoes, shaved red onion, and fried prosciutto bits        

Caprese

fresh tomatoes and mozzarella cheese topped with a basil chiffonade, olive oil and aged balsamic              

Mushroom Ravioli

portabella mushroom ravioli in a sundried tomato Vodka Sauce with goat cheese and tender chicken breast     

Gnocchi and chicken

Pan seared chicken breast served with capers and mushrooms in a lemon butter sauce spritzed with white truffle oil over Gnocchi

Crown Royal Chicken

Chicken breast with prosciutto in a crown royal whiskey sauce served with parsley butter potatoes and green beans

Farfalle Pasta

farfalle noodles also known as bowtie pasta in a cream sauce served with pancetta peas mushrooms caramelized onions and chicken     

Hawaiian Ribeye

14 ounce Ribeye Hawaiian marinated with pinapple, soy and terriyaki

Bone In Ribeye

22 ounce Ribeye Grilled to Perfection