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, pickled okra relish, baby greens and saffron aioli served with roasted Yukon potatoes.

Risotto-$17

Grapefruit segments, diced tomato and basil in creamy Arborio rice, topped with deep fried avocado, red onion marmalade and chiffonade basil.

 Dessert

 “Better Than Sex” Chocolate Cake-$5

Decadent chocolate cake served warm with a scoop of vanilla ice cream and chocolate syrup.

 Elvis Presley Cheesecake-$6

An ode to the King, peanut butter, chocolate, and fresh banana in an indulgent cheesecake.

 Blueberry Cobbler-$5

Tart blueberry cobbler with golden topping, served with black raspberry ice cream from Homestead Creamery.

 THREE COURSE–$28                          FOUR COURSE-$34