with cured meats and black grapes
stuffed with crab and served with avocado puree and a yellow tomato horseradish compote
with pico de gallo and red and yellow pepper coulis
with basil pesto, sliced tomatoes and a sweet balsamic syrup
with shrimp, scallops, lobster and lump crab tossed with tarragon, champagne vinegar and truffle oil
with cajun red remoulade
with queso fresco and an avocado aioli
with white sauce, sirachi chili sauce, micro greens and crostinis
with pico de gallo and avocado aioli
with fried okra and crawfish garnish
with petit croutons, white anchovies and pecarino romano cheese
with white cheddar, toasted hazelnuts, sliced apples and shredded carrots, served with a red wine and raspberry vinaigrette
with baby greens, toasted peanuts, red grapes, red onions, shredded chicken and multigrain croutons
with bacon, button mushrooms, hard boiled egg, croutons, red onions and a house made catalina dressing
with smoked gouda dauphinois potatoes, sauteed spinach in tomato. artichoke hearts and a mushroom bordelaise
with horseradish whipped potatoes, warm sweet slaw, steamed broccolini with fried leeks and a natural jus
with roasted yukon gold potatoes, stewed tomatoes with fresh corn and leeks, steamed asparagus, beer braised onions with a cracked black pepper and cognac mustard cream
with sweet potato fries, sauteed hare coverts, broiled tomato and a sweet bourbon barbeque sauce
with wild mushrooms and crab, buttermilk whipped potatoes, sauteed spinach in a tomato with baby carrots
with spinach, pine nuts and asiago cheese, steamed basmati rice with vermecelli, baby vegetables and a sherry supreme jus lie
with buttermilk whipped potatoes, stewed tomatoes with corn and leeks, steamed asparagus and a cajun red remoulade
with horseradish whipped potatoes, baby shrimp and corn sauteed, steamed broccolini and a tomato chive vin blanc
with yukon gold potato lynonaise, zucchini and yellow squash noodles, baby carrots and a garlic thyme brown butter sauce
with witted spinach and a roasted tomato cream sauce
over fuseli bucati with shitake mushrooms, roasted red pepper, broccolini and a chicken broth and extra virgin olive oil emulsion
with cous cous, mixed garden vegetables, sauteed spinach and a tomato coulis
with specialty peach 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.