Menu

With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini

Topped with Bacon Jam, Goat Cheese, Sundried Tomatoes and Balsamic Glaze

Over a Chorizo, Chickpea and Tomato Sauce

Tossed with Strawberries, Toasted Walnuts, Blue Cheese Crumbles and Chardonnay Vinaigrette

With Caesar Dressing, Ciabatta Croutons and Parmesan

Honey Lemon Vinaigrette, Pears, Pecans, Tomatoes and Crumbled Goat Cheese

Over Wild Mushroom Risotto, Garlic Sauteed Spinach and Lemon Beurre Blanc

Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth

Over Creamy Polenta with Grilled Asparagus and Red Wine Braising Jus

With House Made Mint Tagliatelle Pasta topped with Pecorino Romano

Over Sweet Potato Puree and Grilled Asparagus topped with a Rosemary Pear Compote and Toasted Almonds

Over Roasted Butternut Squash and Potato Hash with She Crab Bisque Sauce and a Drizzle of Chive Oil

Topped with Truffle Butter served with Yukon Gold Mashed Potatoes and Grilled Asparagus

Ask your server for today's flavor

With Caramelized Banana, Whipped Cream and Pecans

With House Made Cinnamon Ice Cream

With House Made Peanut Butter and Strawberry Ice Creams

With Pecan Caramel Sauce and Whipped Cream