served with a cornbread muffin
with baguette crouton and warm Gruyère cheese
lightly fried calamari, pan-tossed with sautéed peppers, white wine and garlic butter
pan seared with Drambuie syrup, caramelized pear slices and balsamic onions
French snails, cremini mushroom caps and garlic butter with toasted Kasseri cheese
broiled oysters topped with local seasoned spinach and hollandaise sauce
baked jumbo shrimp with garlic butter, Italian bread crumbs and Parmesan cheese
wild Atlantic octopus with arugula, feta and heirloom cherry tomatoes
selection of duck pate, Capicola, Soprosetta, and Serrano cured meats with Bellavitano Merlot, Camembert White Stilton and Sardinian Pecorino cheeses
tuna tartare, lump crabmeat and avocado with lemon chile oil
ahi tuna and scallop with soy, mint pesto, avocado fritte and pickeled red onion relish
chilled jumbo shrimp served with cocktail sauce and traditional garnishes
colossal lump crabmeat served with cocktail sauce and traditional garnishes
Chef 's oyster selection with sashimi tuna, jalapeño and lime mignonette
served with traditional garnishes and crème fraîche
jumbo shrimp, chef's oyster selection, cold water lobster tail, and king crab
1/2 doz. / 1 doz.
with organic greens, chipped pecans, tomatoes and ginger soy vinaigrette
with balsamic reduction, Roquefort dressing, green onion and applewood-smoked bacon
chopped romaine lettuce, tomatoes and herbed croutons with shaved Parmesan cheese
layered beefsteak tomatoes and Vidalia onions with Roquefort dressing
with chiffonade romaine and iceburg lettuces, diced tomatoes, smoked bacon, red onion, candied walnuts and cranberry vinaigrette
with cucumbers, cherry tomatoes, red onions, pepperoncini peppers and creamy feta vinaigrette
imported Italian Burrata cheese with baby arugula, heirloom grape tomatoes, single press olive oil, basil pesto and crostini
with melted butter
with miso, ginger, soy and chile cream sauce
with lemon, capers, white wine and butter
with cream, sherry, bread crumbs and Parmesan cheese
with black cherries, tarragon and herb butter
with fresh basil, white wine and garlic butter
with applewood-smoked bacon cream sauce over a cheddar grit cake
with lobster tarragon cream and pineapple relish
seared with Shiitake mushrooms, foie gras medallion and black cherry brandy sauce
with meyer lemon caper beurre blanc
with fresh tomatoes, garlic, white wine, capers and lemon
grilled with citrus and basil cream
served with lemon and butter
filet mignon, sliced foie gras with truffled Béarnaise, Parmesan cheese and fig demi-glace
filet mignon stuffed with Roquefort cheese wrapped in applewood-smoked bacon with port wine reduction
USDA Prime bone-in veal chop stuffed with prosciutto and provolone in a shallot Shiitake mushroom reduction
USDA Prime bone-in veal chop with Italian plum tomato reduction and Reggiano Parmesan cheese
baked Roma tomatoes, spinach, fresh herbs, mozzarella and feta cheeses in a flaky pie crust served with fresh Tagliatelle pasta, roasted garlic, fresh basil and olive oil
with orange and soy
with Creamed Spinach and warmed Havarti cheese
with warm buttermilk blue cheese
with jalapeño and cheddar
with Boursin cheese
with roasted garlic, fresh basil and olive oil
French snails, cremini mushroom caps and garlic butter with toasted Kasseri cheese
with lobster tarragon cream and pineapple relish
broiled Gulf oysters topped with local seasoned spinach and hollandaise sauce
with warm buttermilk blue cheese
lightly fried calamari, pan-tossed with sautéed peppers, white wine and garlic butter
capers, dijon mustard, shallots and quail egg with potato gaufrette
with Roquefort dressing and applewood-smoked bacon
with organic greens, chipped pecans, tomatoes and ginger soy vinaigrette
selection of duck pate, Capicola, Soprosetta, and Serrano cured meats with Bellavitano Merlot, Camembert White Stilton and Sardinian Pecorino cheeses
served with cornbread
with baguette crouton and warm Gruyère cheese
chilled jumbo shrimp served with cocktail sauce and traditional garnishes
colossal lump crabmeat served with cocktail sauce and traditional garnishes
1/2 doz. / 1 doz.
1/2 doz. / 1 doz.
with dill créme fraîche and braised spinach
with meyer lemon caper beurre blanc and grilled asparagus
jumbo shrimp with applewood smoked bacon cream sauce over a cheddar grit cake
tuna tartare, lump crabmeat and avocado with lemon chile oil
with cheddar cheese grit cake, maple mustard beurre blanc and sauteéd spinach
with goat cheese, fried green tomato medallions and spicy tomato sauce
with lobster tarragon cream, sautéed asparagus and pineapple relish
Italian bread crumbs, tomato sauce and chopped caesar salad
baked Roma tomatoes, spinach, fresh herbs, mozzarella and feta cheeses in flaky pie crust with a mesclun salad and warm bacon vinaigrette
Sautéed in a Marsala wine sauce with Portobello mushrooms, green onion and Reggiano Parmesan cheese
thinly sliced turkey breast with Granny Smith apples and warm brie cheese with cranberry mayonnaise on a toasted baguette
large flaky croissant served with chopped jumbo shrimp, diced celery and dill créme fraîche
with sautéed Vidalia onions and sherried parmesan mushrooms
thinly sliced Serrano ham with Manchego cheese and roasted garlic aioli served warm on a flour dusted sour dough baguette
with chiffonade romaine and iceburg lettuces, diced tomatoes, smoked bacon, red onion,candied walnuts and cranberry vinaigrette
romaine lettuce, cherry tomatoes, shaved parmesan cheese with caesar dressing and baguette crouton
buttermilk fried chicken, avocado, sliced strawberries, spiced walnuts and goat cheese over mesclun greens with creamy Vidalia onion dressing
chopped jumbo shrimp with celery, fresh dill, frisée, cottage cheese and sliced strawberries
chilled lobster, citrus segments, frisée and lemon brandy dressing with benne seed brittle
with diced tomatoes, spinach, mushrooms, cheddar cheese and a balsamic mesclun salad
fresh from our bakery and grilled to a golden brown with apple raisin compote
a melange of cantaloupe, honey dew, and fresh strawberries
an array of fresh baked pastries and sliced fruit with butter and preserves
with sugar fired bananas, caramel ice cream and warm caramel sauce
smooth vanilla custard and fresh berries with an almond tuile cookie
cloud-like chocolate mousse on macadamia nut fudge with strawberries and warm ganache
baked rich chocolate cake served with raspberry compote and warm chocolate ganache
chilled vanilla scented Italian custard with fresh wild berries, raspberry and blackberry coulis
chantilly and vanilla creams layered between flaky pistachio puff pastry with local berries
organically farmed cream cheese with macerated fresh blueberries and chantilly cream
almond marzipan cream and granny smith apples baked in a flaky tart shell served with vanilla bean ice cream
phyllo wrapped walnut filling with cinnamon ice cream and local honey
Kirschwasser soaked berries baked with a crunchy cinnamon topping and vanilla bean ice cream
cinnamon dough fritters drizzled with warm local honey, dusted with powdered sugar and served with vanilla bean ice cream
cinnamon dough fritters drizzled with warm local honey, dusted with powdered sugar and served with vanilla bean ice cream
Chef ’s selection of Bellavitano Merlot, Camembert White Stilton and Sardinian Pecorino cheeses with truffled apple chutney, sliced fruits and gourmet crackers
Strawberry ice cream and raspberry sorbet layered onto a candied peanut cake with a meringue crust flambéed tableside
traditional bananas foster flambéed tableside and served with cinnamon ice cream
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.