tossed in aged balsamic vinaigrette with candied walnuts, grape tomatoes, roasted bosc pears and crumbled buttermilk blue cheese
with shaved bermuda onion and parmigiano-reggiano cheese
with duck confit, emmentaler cheese, focaccia bread croutons and a splash of oloroso sherry
with pickled roasted beets, fresh sage and lemon-brown butter emulsion
grilled pork belly "pastrami" over a sauté of sauerkraut gnocchi with aged swiss cheese, sauce louis, and dark rye-caraway jus lie
bay style crab cake over sweet-n-sour bell pepper slaw with old bay aioli
gravlax sushi bar style served over sticky rice with sesame seaweed salad, spicy cucumbers, wasabi spiked flying fish caviar and crispy salmon skin
fried in a pistachio crust over a salad of water cress and fire roasted red peppers with pickled cipollini onions and a drizzle of lavender honey sauce
pan roasted breast and a red wine braised thigh of all-natural chicken over crème fraîche mashed red skin potatoes with exotic mushrooms, smoked bacon and balsamic glazed pearl onions
brisket over mashed winter root vegetables with "melted" snap beans, crispy sweet potatoes and country ham in carolina bbq-wild turkey sauce
pacific cod and jumbo ecuadorian white shrimp simmered in champagne velouté served over boiled potatoes with garden peas, buttered cabbage and fines herbs
slow cooked venison, wild boar and pheasant over lindley mills stone ground grits with "baby bella" mushrooms, roasted tomato, fennel sausage and aromatic juniper-vermouth sauce
sterling silver new york strip over roasted garlic whipped russet potatoes, with lemony creamed spinach, green peppercorns and cognac spiked café au lait sauce
over roasted tomato soft polenta with asparagus tips, chive spaetzle, black truffle spiked wild mushroom bouillon and blue crab-fennel fondue
over savory steel cut oats "risotto" and wilted spinach with oven roasted brussels sprouts, glazed sweet potatoes and sweet spiced-maple bordelaise
baked in crisp phyllo pastry served over exotic spiced green lentils and citrus rice with shaved artichoke bottoms, roasted peppers, valbreso feta, picholine olives and lemon-tahini sauce
tillamook cheddar cheese, all trimmings on the side
sliced petite n.y. strip, mashed potatoes, onion rings, exotic mushrooms, red wine jus
fire roasted red pepper ketchup, lemon aioli
assorted cheeses, sausages & salamis, mixed olives, cornichons, dijon
grilled sausage, braised cabbage-n-sprouts, fresh bacon, grain mustard sauce
crème brûlée with toasted walnuts and whipped cream
served warm with almond brittle, whipped cream and brown sugar caramel sauce
served hot out of the oven with pecan streusel topping and a scoop of vanilla bean ice cream
scoops of florida tangerine and ruby red grapefruit sorbets served with tangy lemon bars
terrine with raspberry sauce, vanilla bean chantilly and frangelico anglaise
with seasonal fruit, nuts, and warm herbed crostini
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.