Served over parmesan risotto with sauteed spinach, red pepper emulsion and basil oil.
Pan roasted and served with mushroom risotto finished with a house made bourbon-shallot cream.
Our halibut is served gratinee style. That is, topped with crab meat, artichoke hearts, parmesan cheese, then baked to a golden brown.
Char-grilled and served steakhouse style, topped with bordelaise, bernaise, crab meat, and asparagus.
The most tender of all cuts. Pan seared and served with BLT risotto, bourbon butter, and crispy onion straws
Two boneless pork chops grilled with a sweet peach chutney and topped with crispy onion straws.
Char-grilled and served an avocado beurre blanc and roasted corn salsa.
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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