30
Mar
Stuffed with crab, spinach, and cheese, baked with a champagne cream.
15
Jul
Pan roasted and served with mushroom risotto finished with a house made bourbon-shallot cream.
15
Jul
Our halibut is served gratinee style. That is, topped with crab meat, artichoke hearts, parmesan cheese, then baked to a golden brown.
15
Jul
Char-grilled and topped with Chimichurri and crispy onion straws.
15
Jul
The most tender of all cuts. Char-grilled to your likings and topped with crabmeat, asparagus, bernaise, and bordelaise.
15
Jul
Char-grilled with a bourbon-peach gastrique over southern succotash.
21
Feb
Panko fried and topped with a white wine lemon caper butter.
21
Feb
The real thing… yes sir! Four pieces of fresh chicken gently rolled in our secret herbed flour then fried just right. May take some time… but it’s worth the wait!
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