Menu

Ask your server for daily selections (Pick 3/5/8)

minced raw center-cut filet, soy cured egg yolk, chef's accouterments

herb compound butter, pernod, aromatics, white wine, parmesan

(2) sliced sparerib, gruyere, pepper jam on crostini

confit pork belly, crispy brussel sprouts, Louisiana fermented chili pepper sauce, blue cheese

2oz pan-seared duck liver, Florida date puree, ginger bread, green apple slaw

caramelized sweet onions, veal/beef stock, cognac, crouton, gruyere

crisp goat cheese, tomatoes, smoked bacon, pickled beets, champagne vinaigrette, balsamic reduction

chefs choice

chefs choice

house pasta, sweet ale Worcestershire, lobster stock, aromatic butter, cajun spices, goat cheese, bread rusk

braised boneless chicken thigh, mushroom, leek, russet potato, and green pea chicken velouté stew with pimento cheese and buttermilk biscuits

blackened shrimp, charred andouille sausage, stewed tomatoes and peppers, jasmine rice, apple slaw, bread rusk

Scottish salmon, baked with spinach, fennel, buttered bread crumb topping, parmesan, double cream whipped red potatoes, vegetable medley

blackened swordfish, Scottish salmon, tiger shrimp, mussels, crispy oysters, roasted tomato, fennel, white wine, tarragon oil, bread rusk

pan-seared whole rack, vegetable medley, herb roasted red potatoes, braised mushroom and kale mustard cream sauce

pan-seared, blackberry-tarragon-port preserve, crispy balsamic honey brussel sprouts, lyonnaise potatoes