Summer Menu

STARTERS

Sizzling Skillet of P.E.I. Mussels
Served in a chardonnay garlic butter sauce with shallots and herbs,
accompanied with toasted baguette  16

Charcuterie and Artisan Cheese Board
Chef’s Daily selection of gourmet meats and cheese  16

Grilled New Australian Lamb Chop Lollipops
 Smoked sea salt and jalapeño lime gastrique  18

Flash Fried Baby Calamari
With sweet cherry peppers and basil garlic butter   13

Signature Sliders
The Chef’s Daily Selection on a Brioche Bun  13

SALADS

Baby Beet and Basil
Panseared roasted baby beets, white balsamic marinated berries,
fresh basil, goat cheese, toasted walnuts, and white balsamic gastrique
  11

Fried Green Tomato Neopolitan
Seared Sea Scallop with crispy green tomatoes, Cajun remoulade, and arugula   14

Artisan Grilled Caeser Romaine
Grilled Romaine, creamy Caesar dressing, shaved Parmesan, house made croutons  9

House Salad
Mixed Greens, tomatoes, cucumbers, red onion, carrots, and croutons with buttermilk ranch dressing  8

SOUP

Soup Du Jour
Chef’s Daily Creation  9

PRIME CUTS

We serve only the finest quality USDA Prime Midwest grain-fed beef.
Our steaks are aged a minimum of 21 days to ensure ultimate tenderness,
and are hand-cut daily by our Executive Chef.

Butcher’s Prime Cut  MP

18 oz. New York Strip  38

10 oz. Filet Mignon 40

All Prime Cuts are accompanied by Au Gratin Potatoes and your choice of Grilled Asparagus, Baby Portobello Mushrooms or Brussels Sprouts

Filet Oscar 38
Petite filet, Carolina Lump Crab Cake, Grilled Asparagus and Béarnaise
served with Au Gratin Potatoes

Choose Your Preferred Preparation:
• Simple salt and pepper and veal demi-glace
• Dried Porcini mushrooms and aged balsamic reduction
• Kona Rub and shallot butter
• Green Peppercorn and Brandy

FRESH FISH

Fresh Catch  MP

Carolina Crab Cakes 32
Roasted garlic & lemon aioli, grapefruit, arugula,
pickled red onion, champagne vinaigrette

Cedar Plank Salmon 32
Roasted Fennel and Pernod Beurre Blanc

Cast Iron Seared Scallops 34
Wild mushroom ravioli, oyster mushrooms, sweet pea
puree, tomato beurre blanc, and parmesan tuile

CLASSICS

Corriander Crusted Full Rack Of Lamb
Heirloom baby potatoes, charred shallots, wild mushrooms, and arugula in veal demi-glace   34

Seared Wild Caught Salmon
Potato Fondant, pickled fennel, caramelized onions, arugula, and lemon dill sabayon   32

Roasted Mahogany Rubbed Chicken
Herbed Baby Potatoes, Grilled Asparagus, and Pommerey Cream   28

Langoustine Roman Carbonara
Butter poached langoustine tails, house made tagliatelle pasta, bacon, farm egg yolk sauce a la minute, parmesan reggiano, tarragon, and black pepper  30

DESSERTS (sampling)

Bourbon Praline Pie
House made candied pecan pie served with burnt honey ice cream

Belgian Chocolate Cake
Triple layer Chocolate Cake with chocolate cream  icing, served with house made chocolate mousse, and Cherry Coulis

Signature Peanut Butter Pie
Fluffy and rich house-made peanut butter mousse with an Oreo crust, covered in a rich chocolate ganache

Summer Berry Tart
Fresh lemon curd, and white balsamic and basil marinated berries, topped with Chantilly cream

New York Cheese Cake
Thick cut classic NY Cheesecake with fresh strawberry jam, whipped cream, and fresh mint

Cupcake Jars
A choice of Tiramisu or Bananas Foster

LIQUID DESSERT

Irish Coffee
Jameson Irish Whiskey,  Bailey’s Irish Cream and Coffee, topped with  fresh whipped cream

Qualude
A  layered mix of Caramel Vodka, Frangelico, Kahlua, Bailey’s, and Amaretto

Some Like It Hot
Stoli Vanil, Chilled Espresso, Brown Sugar, Simple Syrup and Cream shaken
 and strained over ice

The Last Word
The classic  aperitif of Green Chartreuse, Gin, Luxardo Maraschino Cherry Liquor, and fresh citrus

Josh Seward,  Executive Chef
Shane Sharp, Pastry Chef

For parties of 6 or more, a 20% gratuity will be added.
Please, no separate checks for parties of 6 or more.

Corkage Fee 20      Split Plate Charge 10

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase risk of foodborne illnesses.

June 2017