fresh blue crab served over baguette crostinis with serrano compound butter and pear jicama slaw

rich brie cheese fondue served with seasonal vegetables, fresh fruit, and crostinis

fresh scallops served over baguette crostinis with chamomile glaze and roast celery white chocolate sauce

clams braised in a roasted heirloom tomato champagne broth with cattail garnish and grilled baguette

maple braised pork belly served with savory herbs, bosch pear salad, and a pairing of port cherry sorbet

romaine, oven dried tomatoes and fresh herbs topped with pepper bacon and romano cheese accompanied with lemon vinaigrette

iceberg lettuce served with pork belly, stilton crumbles, chiffonade apples, oven dried tomatoes, and our parmesan peppercorn dressing

smoked chicken and strawberries served over spinach with toasted fennel candied pecans and a bacon sherry vinaigrette

wild caught scottish salmon served on a bed of mixed greens with pear, candied pecans, feta cheese, and balsamic vinaigrette

seared prime tenderloin served over romaine, iceberg mix with spiced almonds, crostinis and stilton crumbles

offerings include the house, bleu cheese wedge, and octavian salads

chefs daily selection & preparation |

mustard green stuffed wild scottish salmon served over mushroom herb risotto and finished with an orange ginger butter sauce

fennel dusted hawaiian wahoo wrapped in parchment with three fruit cous cous, tobacco smoked onions, and a lavender scented fume broth

chefs daily selection & preparation |

our hand cut prime tenderloin crusted with peppercorn and served with a twice baked yukon gold potato and ceeme fraiche, and topped with an au poivre demi

dry aged rib-eye accompanied with a cherry port demi and served with a twice baked yukon gold potato with all the trimmings

rosemary scented free range chicken served with parmesan truffle french fries, bourbon glazed baby carrots, and a bacon leek butter sauce

chamomile seared duck breast served over a red wine poached pear with succotash and blackberry sage demi-glace

12-pound ground prime tenderloin served on a grilled potato bun with english stilton cheese, oven dried tomatoes, and topped with a port wine demi-glaze

12 spice braised ribs served with bourbon glazed carrots, parmesan truffle french fries, topped with tobacco smoked onions and a caramelized orange bourbon bbq sauce

inquire with your server for tonight's selection of oysters.

fresh salmon, apple chiffonade, feta cream, and shallot

fresh scallops, mango, shallot, sesame seed, and asian mignonette

fresh ono, mint, pineapple, and cucumber mignonette

a variety of vegetables wrapped with sushi rice, and nori paper