thinly sliced prime, forty day aged top round topped with capers, hearts of palm and arugula with shaved parmigiano-reggiano and extra virgin olive oil
prince edward island mussels with cider-coriander cream sauce, green onion and crostini
sauteed apples, onions, gorgonzola cheese and walnuts in pastry with thyme butter sauce
four maine lobster hushpuppies with lime and honey dijon sauce
burgundy helix snails with cremini mushrooms in creamy gorgonzola sauce over crostini
thinly sliced red beets with bosc pears, arugula, toasted walnuts, goat cheese and apple cider vinaigrette
brown turkey fig, stilton and proscuitto stuffed tart with toasted hazelnuts and port wine reduction
pan seared hudson valley foie gras over brandied apple and almond bread pudding with blueberry-port gastrique
chef's nightly selection of artisan cheeses and accompaniments
tega hills farm mixed greens lightly tossed in our house made herb vinaigrette substitute soup, spinach salad or caesar salad for
chef's soup of the day
traditional caesar salad with parmigiano-reggiano and house made croutons
baby spinach and hard boiled quail egg with warm bacon and maple vinaigrette
with fresh gorgonzola, feta cheese, hearts of palm,
sauteed north carolina mountain trout with pancetta, roasted red bell peppers and sweet corn with lemon caper butter sauce and asparagus
sauteed north carolina red grouper topped with maine lobster and rich lobster butter sauce with asparagus
sauteed sea scallops over cauliflower-braised fennel risotto with sauteed spinach, lobster cream sauce and chili bread crumbs
sauteed wild line-caught salmon over sun dried tomato israeli couscous with black olives, asparagus and preserved lemon vinaigrette
grilled provimi veal chop and jumbo shrimp over smashed fingerling potatoes with cremini mushrooms, capers and sherry garlic butter sauce with asparagus
grilled new zealand elk chop with smoked bacon-braised cabbage, potato gratin and boursin dijon cream sauce
rosemary bread crumb crusted australian lamb chops over israeli couscous, hen of the woods mushrooms and asparagus with balsamic reduction
gorgonzola stuffed berkshire pork chop with bacon jam, polenta fries, and hericot-verts
grilled filet mignon topped with stilton cheese and mushroom duxelles over fingerling potatoes and wilted arugula with veal demi-glace and asparagus
braised provimi veal shank slow roasted in rich brown sauce with toasted orzo
pan seared ashley farms poulet rouge half chicken with toasted orzo, pancetta, spinach and garlic with vermouth pan jus
penne pasta tossed with roasted tomatoes, portobello mushrooms, green onions and gorgonzola cheese in garlic oil
with bourbon caramel sauce
served warm with cinnamon creme anglaise and coffee gelato
with candied macadamia nuts
with vanilla gelato
with buttermilk ice cream
with fresh fruit
2006 vidal, reisling and cabernet franc
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.