Over spinach ouzo bechamel, topped with three cheese blend and parsley.

Over apple curry chutney, topped with pineapple salsa and green onions.

Tossed in a spicy maple bourbon sauce, served with Giardiniera.

French baguette toasted and topped with diced tomatoes, garlic, onion, basil, parmesan, and balsamic glaze.

Traditional pork and beef meatballs served over spicy marinara topped with mozzarella.

Spring mix, cucumbers, red onions, grape tomatoes, candied pecans, spiced peach vinaigrette.

Iceberg lettuce, bleu cheese dressing, bacon, dried cranberries, grape tomatoes, cucumbers.

Sliced Granny Smith apples, berries, red onions, and candied pecans over spring mix tossed with an apple cider honey vinaigrette.

Romaine lettuce, three cheese blend, herb croutons, Caesar dressing.

Aged gorgonzola, candied pecans, balsamic and spiced peach vinaigrette.

Cast iron seared filet topped with aged gorgonzola, served with mashed potatoes and asparagus, finished with demi-glace.

Topped with a black truffle and garlic compound butter over sweet potato hash and roasted Haricots verts.

Braised short rib wrapped in puff pastry with mirepoix purée, served over mashed potatoes and asparagus, finished with demi-glace.

Seared with brown butter and thyme, over Weisenberger grits and crispy Brussels sprouts, finished with a pineapple sage bourbon glaze.

Lamb rack wrapped in prosciutto then cast iron seared with rosemary. Served with shrimp over saffron mashed potatoes and asparagus, finished with demi-glace.

Grilled ribeye, butter poached lobster tail, scallops, grilled shrimp snd scallop skewer, fried oysters, mashed potatoes, and asparagus finished with demi-glace and a served with a grilled lemon and a side of drawn butter.

Served with risotto Alfredo, a trio of grilled shrimp, and asparagus, topped with lemon pesto.

Pan-seared lobster tail over mashed potatoes and asparagus, finished with a bourbon cream pan sauce and crispy bacon.

Over saffron risotto with sliced asparagus, mushrooms, and roasted cauliflower finished with garlic butter sauce and chopped bacon.

Seared chicken breast over mashed potatoes finished with a Marsala pan sauce of mushrooms, onions, thyme, and cherry tomatoes. Served with fresh asparagus.

Pan-roasted quail with pears and blueberries over Weisenberger grits and asparagus, in a bourbon maple pan sauce.

Crab and shrimp sautéed in a white wine and lemon cream sauce with garlic chips, served over linguine.

Fried cod over jasmine rice, finished with sautéed bell peppers and red onions in a spicy sweet Thai chili sauce, garnished with green onions.

Stir fried curry chicken, bell peppers, red onions, mushrooms tossed in a spicy hoisin sauce, garnished with green onions