Main Menu

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a variety of unique cheeses paired with cured meats, sweet olives, fresh fruit & praline pecans 

with aged cheddar & baby arugula tossed in a creamy horseradish aioli 

prepared with fire roasted tomatoes, goat cheese & fresh scallions 

 seared "scallops" with hints of black bean, garlic & soy, served over a sweet pea puree finished with crisp watermelon, "bacuns" and vegan caviar 

finished with cherry balsamic 

raw, marinated, ahi tuna, fresh avocado & cucumber, spicy mango chutney & rice crisps

served atop fresh baked crostini

 just a vibrant bite of flavor; strawberry & gorgonzola with local honey, watermelon & feta with a balsamic reduction, lightly pickled beets with goat cheese & freeze dried blueberries 

with hints of ginger & sesame 

 heirloom tomatoes, mixed berries, creamy burrata, red onion & fresh basil finished with a strawberry balsamic reduction 

tossed with scallions, mixed greens, fresh berries & a fig vinaigrette

crisp romaine, red cabbage, fire roasted corn, avocado, tomato, crostini & shaved parmesan  tossed in a creamy caesar dressing

 paired with fresh dill, red onion, tomato, & celery tossed with a light vinaigrette 

served over wild rice & roasted asparagus, finished with cherry balsamic chutney 

served over roasted rosemary & parmesan fingerlings , finished with wild mushrooms & a red wine demi  

served over goat cheese grits with baby carrots & sugar snap peas 

delicate puff pastry filled with spinach, wild mushrooms, caramelized onions and a triple cream soft ripened brie, finished with a classic béarnaise 

our signature herb crusted beef tenderloin finished with a classic béarnaise, paired with our jumbo lump crab cake or pan seared local grouper finished with a citrus and caper beurre blanc, all served with roasted asparagus & your choice of whipped potatoes, wild rice or  rosemary & parmesan fingerlings 

feta, red onion, tomato, fresh oregano, served over whipped potatoes, finished with a citrus beurre blanc & toasted pine nuts 

served over wild rice with roasted asparagus, finished with a citrus & caper beurre blanc 

traditional cheesecake finished with a pecan crumb topping

baked shortbread crust filled with blueberry compote, cream and finished with fresh blueberries 

chocolate mousse, meringue layers, dark chocolate shell 

baked w/fresh apples & custard, in a puff pastry shell served a la mode

a displayed mix of éclairs & mini tarts