APPETIZERS
Pumpkin Ricotta Ravioli $12 (V)
Handmade pasta served with sage brown butter cream sauce and toasted pecans.
Jumbo Shrimp Cocktail $17
Three jumbo gulfshrimp, court bullion poached, with lemon and cocktail sauce.
The Rainbow Salad $14 (V)
Fresh burrata cheese, flanked with wedges of yellow and red heirloom tomatoes and roasted red beets.
Topped with balsamic reduction.
Topped with balsamic reduction.
ENTREES
Oven Roasted Acorn Squash $27 (VG)
Acorn squash oven roasted and filled with basmati rice, leeks, carrots, mushrooms, and Cippolini onions. Served in a light San Marzano saffron tomato broth.
Diver Scallop & Shrimp Linguini $37
House made linguini with pan seared diver scallops and shrimp in a lemon thyme cream sauce with grape tomato and chanterelle mushrooms.
Fresh Chilean Seabass $39
Pan-seared seabass served with sauteed leeks and oven roasted, herbed fingerling potatoes. Finished with a lemon caper beurre blanc.
Lamb Chops with Chimichurri (3) $37
Three double-bone, pan-seared lamb chops with Chimichurri sauce and fall vegetable couscous.
Maple Dijon Pork Tenderloin $32
Oven roasted center cut pork tenderloin with a maple Dijon glaze. Served with roasted sweet potatoes, parsnips, and fresh cranberry compote.
Grilled Filet Mignon $42
10oz Angus Reserve filet mignon with roasted garlic whipped potato, rainbow carrots and sauteed broccolini. Finished with rosemary Demiglace.
DESSERTS
Poached Pear $14 (GV) (V)
A poached pear enclosed and baked in puff pastry and served with warm New York maple syrup, toasted almonds, and house made whipped cream.
Pecan Pie $14 (V)
Served warm a la mode with our homemade Madagascar vanilla ice cream.
Profiteroles $14 (V)
Home-made cream puffshell filled with Madagascar vanilla ice cream, and covered with dark chocolate ganache.
Parties of 8 or more will automatically be charged an 18% gratuity