fresh mozzarella & basil, beefsteak tomato, balsamic syrup
tomato, cucumber, red onion, olives, feta, balsamic vinaigrette
apple, craisins, pecans, blue cheese, champagne vinaigrette
romaine, parmesan, tomato, kalamata olives, croutons
served with an assortment of dipping tools
made with green & kalamata olives; goat cheese & crostinis
cucumber, red onion, capers, dill sauce, crackers
pita bread, kalamata olives
pesto, tomatoes, feta, olives, baguette
spinach & feta baked in phyllo dough
kahlua-caramel sauce, apples, pecans
a selection of 3 with fresh & dried fruit, crackers
apple, pecans, red onion, celery, curry mayo, crackers
maytag blue cheese, dried figs, balsamic syrup
bacon wrapped with pistachios; gherkins, dijon, baguette
we always have salmon, but the way we prepare it and the ingredients change. it may be fennel, bourbon-pecan, ginger-chili or stuffed
we rotate shrimp, halibut, sea bass, trout, swordfish, mahi, etc or we might make cioppino, paella or bouillabaisse
it may be boneless, skinless with a great sauce, or bone in stuffed with something amazing or we're subbing another fowl, maybe duck or quail
we're either grilling filet, strip steak, roasting a tenderloin, making stir fry or kebabs. we tend to use toppings of boursin cheese, chimichurri in the summer, a red wine-veal stock reduction or dijon-mustard-horseradish crust lamb
we mix it up. we may serve osso bucco, veal marsala, rack of lamb
might be lentils, maybe cous cous, maybe pasta
house & chef's specialty
might be lavender, orange blossom, grand marnier, just depends
good dose of kentucky bourbon
chef's childhood favorite
an adult's version of a chocolate-peanut butter cup
seasonal, flavor changes all the time
chef may make tiramisu, bourbon-pecan pie, italian cream cake, sabayon
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
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