Grilled Cheese of The Week: July 26th-July 31st: Toasted wheat with garlic aioli, gruyere cheese and heirloom tomatoes. $6.22
Chef’s Table Menu
First Course
Grilled Nectarine-$4
Grilled nectarines with toasted almonds, bourbon caramel, crystallized ginger, and fresh mint.
Flounder Roulade-$4
Flounder and spicy capicolla ham wrapped around artichoke and roasted red peppers finished with saffron aioli and capers.
Second Course
Green Leaf Salad- $5
Green leaf lettuce, local heirloom tomatoes, red onion and homemade chunky blue cheese and garlic chive dressing.
Andouille Sausage Soup- $5
Andouille sausage, wild mushrooms, yellow squash, chives and gruyere cheese in a creamy chicken broth.
Main Course
Monkfish- $19
Garlic and lemon marinated monkfish fillet, pan seared, served with grilled heirloom tomatoes, wild mushroom-bacon sauté, garlic aioli, and roasted mini potatoes.
Sommelier’s recommendation: Wine- Kung Fu Girl Riesling Beer – Lagunitas Lil’ Sumpin’ Spumpin’ Ale
Shrimp and Grits – $17
Sweet potato grits with bacon, shallots and roasted red pepper topped with Jack Daniels sautéed shrimp and toasted pecans.
Sommelier’s recommendation : Wine – Ali Sangiovese Beer – Ommegang Rare Vos
Beet Risotto- $16
Creamy Arborio rice with roasted local beets, blue cheese, granny smith apples, and fresh herbs finished with lemon honey.
Sommelier’s recommendation: Wine – Ramon Bilboa Tempranillo Beer – Humboldt Brown Ale
Dessert
Panna Cotta- $6
Vanilla custard served with fresh nectarines, sliced almonds, and blueberry, peach, white merlot sauce.
Turtle Cheesecake – $6
Individual chocolate, caramel and pecan cheesecake served with homemade bourbon caramel.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
