17 Hundred 90 Restaurant

Sautéed shrimp with cherry tomatoes in a white wine, basil, and garlic cream sauce served over linguine and paired with haricot verts

Twelve shrimp; sautéed or blackened and paired with risotto and seasonal vegetables

6 oz oven broiled lobster tail served on top of linguini pasta tossed in a poblano cream sauce with spinach and tomatoes and paired with haricot verts

Crispy chicken breast stuffed with boursin herb and garlic cheese and paired with mashed potatoes and seasonal vegetables

Chicken, sausage, and shrimp in a cajun tomato sauce served over savannah red rice paired with haricot verts

Slow-cooked bone-in short rib finished with a soy mirin glaze served with mashed potatoes and asparagus

Sliced eggplant layered with a pesto-infused ricotta cheese finished with a fresh tomato basil sauce and paired with asparagus

Pan-seared halibut finished with a red chimichurri sauce and paired with forbidden black rice and candied acorn squash

Sauteed broccolini, mushrooms, cherry tomatoes, spinach and rice noodles tossed in a marinara sauce

Bone-in pork chop served with collard greens, sweet potato mash, and finished with a peach bourbon bbq chutney

Grilled salmon covered with tender blue crab meat and asparagus tips finished with hollandaise and paired with risotto and seasonal vegetables

Bone-In braised lamb shank finished with a cabernet jus served with candied acorn squash and roasted marble potatoes

12 oz. blackened New York strip grilled to your specifications finished in a blue cheese sauce and paired with mashed potatoes and haricot verts

7 oz. filet mignon grilled to your specifications finished with our veal demi-glace and paired with mashed potatoes and haricot verts

12 oz. Ribeye grilled to your specifications finished with our green peppercorn demi-glace and paired with roasted marble potatoes and maple glazed carrots topped with sautéed mushrooms

Our Chef will create a dish just for you

A sweet and creamy, citrus flavored pie served in a graham cracker crust and topped with fresh whipped

Vanilla bread pudding served warm and topped with bourbon glaze reduction and fresh whipped cream

A southern tradition using local Georgia pecans topped with a warm bourbon glaze

Flourless chocolate torte, served cold and finished with chocolate and raspberry sauce

Pineapple and coconut layered cake, topped with vanilla cream and finished with a lemon gastrique