First Course

Jumbo Shrimp-$5

A jumbo grilled shrimp in saffron cream with local micro-greens, pistachio dust and raspberry coulis.

Roasted Quail-$5

Half roasted quail over Strongbow cider braised cabbage and green apple, finished with cherry jus .

Creamy Grits-$5

Creamy stone ground grits topped with red onion marmalade, local micro-greens and balsamic reduction.

Second Course

Mediterranean Salad-$5

Baby greens over artichoke puree and red pepper coulis topped with kalamata olives, feta cheese and crisp fried angel hair noodles.

Steak and Potato Soup-$6

Guinness marinated Sirloin and diced potato in a velvety cream soup.

Barbeque Chicken -$5

Tender pulled barbeque chicken, 622 slaw, and pickled okra relish in a crispy flatbread cone.

Main Course

Pork Ribeye-$19

Cornmeal encrusted pork ribeye, poblano pepper-corn puree and sweet bell pepper salad served with roasted Yukon potatoes and green beans.

Mussels Sofrito-$19

Chorizo sausage and black mussels sautéed in a white wine, caramelized onion and tomato sauce served over asiago polenta.

Rainbow Trout-$18

Deep fried rainbow trout stuffed with saffron garlic rice, artichoke puree, lemon-basil aioli and asparagus tips garnished with micro-greens and diced strawberry.

Shrimp Skewer-$20

Cajun seasoned Jumbo Shrimp grilled on a skewer, . . . → Read More: