Filled with delicious diplomat cream, whip cream, and sliced strawberries in between layers of puff pastry.
Petite serving of pear belle helene, chocalate moulleux, and vanilla creme brulee.
Vanilla poached pear with ice cream, chocolate drizzle, and Chantilly.
Flourless chocolate cake with bourbon caramel.
Pan seared salmon with blackberry sauce, served with risotto
Slow cooked beef shoulder in burgundy wine with mushrooms, onions, carrots, and celery.
Salmon smoked in house with capers, shallots, boiled egg, and creme fraiche.
Steamed mussels with tomato, garlic, thyme, fennel, and white wine.
Spinach, artichoke, fresh gulf oysters, and lemon hollandaise glacage.
Served with toasted baguette.
Served with seasonal accoutrement.
Snails in white wine sauce, garlic, butter, and herbs.
Grilled gulf shrimp with a garlic saffron butter and served with crostini.
Selected cheeses and fruits.
Fried calamari with remoulade and marinara sauce
Artisan mix salad, goat cheese fritters, spicy candy pecan, roasted beets, and apricot vinaigrette.
Baby spinach, tossed with roquefort cheese, red onion, bacon, orange slices, and warm bacon vinaigrette.
Hearts of romaine tossed with creamy garlic parmesan dressing.
Pan seared salmon with blackberry sauce, served with risotto
Pan seared scallops with a citrus beurre blanc. Served with goat cheese polenta and wilted greens.
Grilled whole Mediterranean sea bass served with mixed veggies.
Roasted duck breast with chambord and fresh berries served with Brabant potatoes.
Springer mountain farms chicken served with mushrooms, onions, potatoes, and carrots.
Slow cooked beef shoulder in burgundy wine with mushrooms, onions, carrots, and celery.
8 oz. Filet topped with perigourdine sauce, served with mushrooms, asparagus, and scalloped potatoes.
Spiced lamb rack with herbs, roasted potato, caramelized onion and brussel sprouts.
Assorted vegetables and wild rice.
Pork chop served with Yukon gold potatoes, vegetables hash, and apple butter sauce.
Lobster, scallop, shrimp, fish, crab, and mussels poached in a tangy tomato fennel broth.
Serves two. Prime center cut filet seared, carved table side with seasonal vegetables, roasted potatoes, and bearnaise sauce.
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.