Kalamata Olive Focaccia
with a roasted eggplant capanada
$6.

Sweet Roasted Butternut Squash Soup
garnished with pecan and apple strudel
$7.

Friseé Walnut and Red Grape Salad
tossed with Caramelized shallot vinaigrette
garnished with fried chevre cheese
$7.

Forest Mushroom Agnolotti
served with a spinach and pistachio cream sauce
$8.

Country Fried Quail
with Housemade Sage Sausage Stuffing
served over wilted greens
with a natural quail velouté
$11.

Duck Confit
served with sweet potato hash over crepes
with a roasted pear coulis
$12.

Slow Roasted Spiced Pork Shoulder
served with a chili pepper
and kidney bean ragout
$11.



 

Braised Veal Cheek
served over creamy melted leeks
and drizzled with braising liquor
$12.

Petite Certified Angus Beef Fillet Mignon Wellington
with duxelle of wild mushrooms
and roasted tomato and tarragon compote
$15.

Steamed Mussels
in Saffron Tomato and Fennel Broth
served with a grilled rustic crouton
$7.

Roasted Grouper Over Caramelized Orange Slices
garnished with crispy sweet basil leaves
$12.

Pecan Encrusted Oysters
served on sauteed mushrooms and country ham
layered with crispy potato wafers,
served with a thyme infused tomato beurre blanc
$9.

Half of a Petit Broiled Maine Lobster Tail
served with spinach gnocchi
tossed in brown sage butter sauce
$13.

Pan Seared Jumbo Sea Scallops
served with a julienne of sugar snap peas
and tossed in a cilantro green curry vinaigrette
$12.