Three medallions with Grand Marnier orange sauce

Topped with brown sugar pecans drizzled with honey and served with apples, dried cranberries and toast points

Garlic grilled sourdough bread topped with fresh mozzarella, balsamic tomato relish, and basil oil

Baked peppered goat cheese over confit of shallots and garlic, with pepperjack pimento cheese accompanied by warm naan and grilled sourdough bread

With chili horseradish sauce

Drizzled with sesame ginger vinaigrette and accompanied by soy, ginger, wasabi, and seaweed salad

Sesame crusted and Thai chili glazed over baby greens and wonton chips

Jumbo lump blue crab over baby greens with cocktail and honey dijon aioli

Baked lumps of crab in a creamy cheese blend served with toasted naan points

On the half shell

Baked with spinach, parmesan, bacon, and breadcrumbs

With a hint of cayenne and sherry

Homemade soup changing daily

Mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds, and peppers

Romaine lettuce, Caesar dressing, croutons, and parmesan cheese

Baby greens topped with dried cranberries, granny smith apples, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips

Parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, balsamic drizzle, and crispy onion straws

With bleu cheese dressing, crumbled bacon, shaved red onion, and diced tomatoes

Mixed greens drizzled with balsamic vinaigrette topped with slices of vine ripened tomatoes and fresh mozzarella cheese

Baby spinach leaves topped with egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, cornmeal dusted oysters and hot bacon dressing

8 oz "center cut" tenderloin

14 oz "center cut" boneless strip steak

18 ounce bone in ribeye

Always juicy and flavorful 12oz cut

8 oz Filet Mignon with our 8 oz roasted lobster tail

A six bone rack grilled and presented over mint demi glace

Three double cut chops simply grilled and glazed with garlic butter

10 oz chop with apple mango chutney

Braised pork shank over mashed potatoes with grilled asparagus and bourbon herb gravy (no side item choice)

12 ounce lean and flavorful cut

Steamed crabmeat, asparagus, and béarnaise

Blackening spices with Grand Marnier orange sauce

Blend of sautéed onions and cabernet mushrooms

Seared with cracked peppercorns and topped with a brandy cream sauce

Savory emulsion of egg, butter, lemon, and tarragon

8 ounce tail roasted with garlic butter and paprika

Grilled and served over parmesan potato gratin with asparagus and tomato basil relish

With shrimp, garlic parmesan fettuccine, and steamed asparagus

Grilled and served over sautéed spinach and jasmine rice, with pineapple salsa and ponzu sauce

Twin 5 oz cakes pan fried and served with baby greens, lemon caper aioli, basil oil, and crispy wonton strips

In a lemon butter sauce served with rice pilaf and wilted spinach

Served with choice of side item

Over jasmine rice and grilled asparagus with sriracha aioli

Grilled chicken breast in a sauce of onions, mushrooms, and prosciutto over herbed rice pilaf and steamed broccoli

With savory garlic rosemary bread pudding, baby greens, and raspberry balsamic gastrique

Grilled chicken breast topped with prosciutto and melted provolone; drizzled with herb oil and served over mashed potatoes and asparagus

Creamy romano and parmesan sauce with diced tomato and scallions

Sliced chicken breast over penne pasta in a spicy tomato cream sauce with andouille sausage and sautéed shrimp

In a sage brown butter sauce with chicken, kale, and roasted garlic

Served with a homemade cappuccino pecan ice cream truffle

Served warm with vanilla ice cream and caramel sauce

Sliced bananas warmed in a rum caramel sauce served over a sweet biscuit and topped with vanilla ice cream and whipped cream

Our famous recipe of creamy smooth custard with a crispy sugar glazed top and Belgian white chocolate shavings

With brown sugar pecans, chocolate, and caramel sauces

Served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry

The Hartford Court Russian River Valley Chardonnay offers subtle aromas of jasmine flower, citrus oil, ripe apple and pear. The elegant aromatics are complemented by fresh kiwi, lemon drop and Pippin apple flavors. The fruit focused mid-palate is followed by subtle mineral notes and a hint of crystalized ginger in the finish

Meiomi Pinot Noir is a blend of three exceptional coastal California wine regions; Sonoma, Monterey and Santa Barbara Counties; to create a richly expressive, well-balanced wine that pairs well with a lot of different cuisines. A brilliant, rich garnet color, it opens with lifted fruit aromas of ripe strawberry, plum and sweet Bing cherry, along with light cedar and spicy vanilla notes. Bold and expressive boysenberry, plum, cherry cola and toasty mocha flavors lend complexity and depth on the palate. The vibrant acidity is well balanced by sweet oak and subtle herbal notes, with structure and depth seldom seen in Pinot Noir

Distinct red cherry and black fruit notes are accented by fleshy tannins and mouth- filling texture. Notes of cedar, anise, freshly ground coffee and vanilla are followed by a rich, lingering finish

Three medallions with Grand Marnier orange sauce

Topped with brown sugar pecans drizzled with honey and served with apples, dried cranberries, and toast points

Garlic grilled sourdough bread topped with fresh mozzarella, balsamic tomato relish, and basil oil

Baked peppered goat cheese over confit of shallots and garlic, with pepperjack pimento cheese accompanied by warm naan and grilled sourdough bread

With chili horseradish sauce

Jumbo lump blue crab over baby greens with cocktail and honey dijon aioli

Sesame crusted and Thai chili glazed with baby greens and wonton chips

Baked lumps of crab in a creamy cheese blend with toasted naan points

On the half shell

Baked with spinach, parmesan, bacon, and breadcrumbs

With a hint of cayenne and sherry

Homemade soup changing daily

Mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds, and peppers

Romaine lettuce, Caesar dressing, croutons, and parmesan cheese

Baby greens topped with dried cranberries, granny smith apples, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips

Parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, and crispy onion straws

Baby spinach leaves topped with bacon, egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, and hot bacon dressing

Flavorful 8 oz cut

6 ounce lean and tender steak

8 oz center cut tenderloin

Grilled chicken breast topped with prosciutto and melted provolone; drizzled with herb oil

Grilled chicken breast in a savory sauce of onions, mushrooms, and prosciutto

5 oz grilled with a blend of pepper and spices

Fried and served with tartar sauce and cole slaw

Drizzled with garlic butter

Creamy romano and parmesan sauce with diced tomato and scallions

Sliced chicken breast over penne pasta in a spicy tomato cream sauce with andouille sausage and sautéed shrimp

In a sage brown butter sauce with chicken, kale, and roasted garlic

Homemade chicken salad on griddled wheat bread with cheddar and tomatoes

Sashimi tuna with sriracha aioli, jasmine rice, and seaweed salad in a flour tortilla

Triple decker on wheat with ham, turkey, bacon, cheddar, Swiss, lettuce, tomato, and mayonnaise

Warm corned beef top round, sauerkraut, melted Swiss cheese, and thousand island on toasted marble rye

Shaved prime rib topped with sautéed mushrooms, onions, and melted provolone cheese in a French baguette

Warm turkey and pimento cheese with bacon, lettuce, and tomato on grilled sourdough bread

Pan fried and served on a Kaiser roll with lettuce, tomato, and lemon caper aioli

Spicy shrimp with lettuce, cheddar cheese, pico de gallo, and lemon caper aioli in flour tortillas

Grilled ground pork glazed with bbq sauce topped with pepperjack pimento cheese, bacon, cole slaw, lettuce, tomato, and onion on a mustard toasted bun

Cheddar, bacon, and red onion

BBQ sauce, sautéed mushrooms, Swiss cheese, and bacon

Sautéed onions, cheddar, cole slaw, yellow mustard toasted bun

Fresh provolone, pesto mayonnaise, bacon, and red onion

Cajun grilled, Texas Pete aioli, crispy onions, and bleu cheese

Served with a homemade cappuccino pecan ice cream truffle

Served warm with vanilla ice cream and caramel sauce

Sliced bananas warmed in a rum caramel sauce served over a sweet biscuit and topped with vanilla ice cream and whipped cream

Our famous recipe of creamy smooth custard with a crispy sugar glazed top and Belgian white chocolate shavings

With brown sugar pecans, chocolate, and caramel sauces

Served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry

This Chardonnay offers pleasing aromas of lightly-spiced Golden Delicious apples and vanilla wafers along with citrus notes of tangerine and lemon. The spiced apple notes and hint of caramel carry over on the palate which has a solid core of fruit and a supple mouthfeel

Row Eleven has a contract with Pinot Noir lovers. We will deliver a luscious red wine, rich in cherry pie aromas with a silky smooth finish, at a great price. Row Eleven makes three different Pinot Noirs. Our Santa Maria and Russian River wines are a study in the relationship of appellation to clone to soil. Vinas 3 is a blend of Sonoma, Santa Barbara and Monterey vineyards. It is about Pinot Noir itself, and less about any particular region or vineyard. Crisper in acid, rich in cherry pie flavors, lower in alcohol. Enjoy New World with a nod to the Old. Vinas 3 makes good on our contract. Three different appellations, vineyards and clones (Pommard, Dijon and Martini) are blended into one bottle. Though it is crafted for immediate enjoyment, this wine will age for several more years

This well-structured Cabernet Sauvignon has aromas and flavors of black current, plum, black berry, citrus peel and rose. The complex fruit is accented with cassis, baking spice, coffee, pepper and dark chocolate. It's packed with classic varietal flavors of blackberries, cassis, plums and cocoa. The tannins are rich and ripe, with an elegantly pure Napa Valley structure

Chardonnay/Pinot Gris/Viognier

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