The Gafford
the Gafford
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Upscale American Comfort Food and Cocktails
valutazione
Recensioni
fotografia
menù
Ahi – house guacamole, wasabi cream, wonton chips
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Heirloom tomato & smoked jalapeño coulis, salsa roja, cotija
Chef's daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
3 jumbo lump crab cakes – dijon aioli – local greens
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash
Buttermilk marinated and house seasoned and oil crisped served with cajun remoulade, local sweet corn salsa, and blue crab accompanied by baby herb
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef's butter served with house made mac and cheese
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
Chef's hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons and local vegetables
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T's jalapeño cheese grits and local vegetables
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
Fire Grilled and finished with house chimichurri and aji amarillo crema served over wild grains and local vegetables
Citrus marinated free range half chicken, house seasoned and oven roasted and finished with rosemary infused honey-dijon glaze over garlic confit mashed yukons and local vegetables
Pan Roasted and served rare, Benne crusted ahi tuna finished with morita ponzu, roja chimichurri, and pickled onions accompanied with wild grains and local vegetables
Marinated and Blackened Jumbo shrimp, T's jalapeno cheese grits, plant based chorizo, cotija, house made birra gravy
Black bean and plant based chorizo stuffed and house seasoned poblano served over street corn queso and avocado lime salsa
Locally sourced when available, served pan roasted with heirloom tomato and dill raviote, meyer lemon beurre blanc, and fried capers over wild grains and local vegetables
Ancho rubbed and fire grilled Revier Hanger steak finished with pineapple compote, tomatillo salsa, pickled chilies and onions, and topped with oil crisped tortilla strips over garlic confit mashed yukons and local vegetables
with cream cheese icing
served with toasted coconut, berries, candied peanuts, cookie dust
gluten free chocolate torte with raspberry white chocolate gelato, berries, and fresh whipped crème
with oreo crumb and fresh whipped cream
Fresh local ahi tuna sesame crusted and seared on top of wonton crisps drizzled with wasabi cream
Bite sized jumbo lump crab cakes served with dijon aioli on a bed of local greens
Tequila and herb marinated jumbo shrimp fire grilled, chilled and served with a seasoned cocktail sauce
lobster, black beans, southwest spices in a spiced corn dough
Bacon wrapped shrimp with bread crumbs and herbs
Crispy bacon wrapped sea scallops with a balsamic reduction
Coconut breaded Gulf shrimp with a malibu rum glaze
Beef tenderloin and mushroom duxcelle
Braised short rib with hoisin and five spice
Creekstone Farms prime tenderloin crusted in cracked black pepper, grilled and sliced over artisan crostini drizzled with horseradish aioli
Mini smoked brisket meatballs with manchego cheese and house BBQ sauce
Ground beef, vegetables and spices folded in empanada dough
Short rib, aged Spanish manchego in a corn dough
Grilled and skewered skirt steak with a chipotle glaze
Bite size pastry stuffed with grilled chicken, mushrooms and marsala wine sauce
Coconut breaded chicken with a malibu rum glaze
Herb marinated Chicken Breast skewered and grilled served with Mango Mustard, Guajillo Mole marinated chicken skewers or Grilled Teriyaki Chicken and fresh Pineapple
Mable's Fried Chicken on fresh brioche buns with house made Gafford pickles
Ground chicken, spices and cheese folded into a corn dough topped with Aji Crema
Herb breaded chicken stuffed with fontina and sundried tomato
Ground chicken with Palm City honey and sriracha spiced meatballs
Chefs selection of artisan meats, cheeses, fruit and nuts served with Palm City honey, whole seed mustard and flat bread crackers
Mini tarts stuffed with chevre and smoked bacon
Shredded duck and fresh apricot with brandy and warm spices stuffed in a filo purse
Smoked Ham with caramelized onion mustard on fresh brioche buns with house made Gafford pickles
Baguette crostini topped with whipped local goat cheese, prosciutto and fig preserves and fresh basil
Fire grilled dijon and herb marinated baby lamb chops drizzled with aged balsamic served over local greens tossed in white balsamic
Roasted peppered Berkshire pork belly with a maple glaze
Fennel sausage and herbs stuffed mushroom caps
Goat cheese stuffed dates wrapped in smoked bacon
Roasted figs and mascarpone cheese stuffed in a flakey puff pastry
Puff pastry stuffed with sautéed spinach and feta cheese
Spicy charred tomato and marinated artichoke baked in a mini tart shell
Roasted fig and caramelized onions and gruyere cheese baked in a puff pastry
Wild mushrooms and cheese stuffed phyllo purses baked to a golden brown
Sautéed leeks and melted gruyere in a puff pastry tart
Sweet potato, parsnip, red beet, carrot skewered with sea salt and herbs
Assorted fresh vegetables served with dressings
Kalamata olives, sundried tomatoes, artichokes and cheese skewered and drizzled with fig balsamic glaze
Spinach Florentine mix stuffed mushroom caps
Artichoke hearts and parmesan rolled in bread crumbs and cooked to a golden brown
Fig jam filled flat bread with piped whipped goat cheese
Fresh local ahi tuna sesame crusted and seared on top of wonton crisps drizzled with wasabi cream
Bite sized jumbo lump crab cakes served with dijon aioli on a bed of local greens
Tequila and herb marinated jumbo shrimp fire grilled, chilled and served with a seasoned cocktail sauce
lobster, black beans, southwest spices in a spiced corn dough
Bacon wrapped shrimp with bread crumbs and herbs
Crispy bacon wrapped sea scallops with a balsamic reduction
Coconut breaded Gulf shrimp with a malibu rum glaze
Beef tenderloin and mushroom duxcelle
Braised short rib with hoisin and five spice
Creekstone Farms prime tenderloin crusted in cracked black pepper, grilled and sliced over artisan crostini drizzled with horseradish aioli
Mini smoked brisket meatballs with manchego cheese and house BBQ sauce
Ground beef, vegetables and spices folded in empanada dough
Short rib, aged Spanish manchego in a corn dough
Grilled and skewered skirt steak with a chipotle glaze
Bite size pastry stuffed with grilled chicken, mushrooms and marsala wine sauce
Coconut breaded chicken with a malibu rum glaze
Herb marinated Chicken Breast skewered and grilled served with Mango Mustard, Guajillo Mole marinated chicken skewers or Grilled Teriyaki Chicken and fresh Pineapple
Mable's Fried Chicken on fresh brioche buns with house made Gafford pickles
Ground chicken, spices and cheese folded into a corn dough topped with Aji Crema
Herb breaded chicken stuffed with fontina and sundried tomato
Ground chicken with Palm City honey and sriracha spiced meatballs
Chefs selection of artisan meats, cheeses, fruit and nuts served with Palm City honey, whole seed mustard and flat bread crackers
Mini tarts stuffed with chevre and smoked bacon
Shredded duck and fresh apricot with brandy and warm spices stuffed in a filo purse
Smoked Ham with caramelized onion mustard on fresh brioche buns with house made Gafford pickles
Baguette crostini topped with whipped local goat cheese, prosciutto and fig preserves and fresh basil
Fire grilled dijon and herb marinated baby lamb chops drizzled with aged balsamic served over local greens tossed in white balsamic
Roasted peppered Berkshire pork belly with a maple glaze
Fennel sausage and herbs stuffed mushroom caps
Goat cheese stuffed dates wrapped in smoked bacon
Roasted figs and mascarpone cheese stuffed in a flakey puff pastry
Puff pastry stuffed with sautéed spinach and feta cheese
Spicy charred tomato and marinated artichoke baked in a mini tart shell
Roasted fig and caramelized onions and gruyere cheese baked in a puff pastry
Wild mushrooms and cheese stuffed phyllo purses baked to a golden brown
Sautéed leeks and melted gruyere in a puff pastry tart
Sweet potato, parsnip, red beet, carrot skewered with sea salt and herbs
Assorted fresh vegetables served with dressings
Kalamata olives, sundried tomatoes, artichokes and cheese skewered and drizzled with fig balsamic glaze
Spinach Florentine mix stuffed mushroom caps
Artichoke hearts and parmesan rolled in bread crumbs and cooked to a golden brown
Fig jam filled flat bread with piped whipped goat cheese
Ahi – house guacamole, wasabi cream, wonton chips
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Heirloom tomato & smoked jalapeño coulis, salsa roja, cotija
Chef's daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
3 jumbo lump crab cakes – dijon aioli – local greens
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash
Citrus dijon marinated fire grilled lamb lollies, pistachio mint to, feta, crushed pistachio, honey balsamic drizzle
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
Summer Greens, seedless cucumber, shaved fennel, edamame, avocado, toasted seeds, pickled red onion, grapefruit, green goddess vinaigrette
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef's butter served with house made mac and cheese
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
Chef's hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons and local vegetables
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T's jalapeño cheese grits and local vegetables
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
Fire Grilled and finished with house chimichurri and aji amarillo crema served over wild grains and local vegetables
Citrus marinated free range half chicken, house seasoned and oven roasted and finished with rosemary infused honey-dijon glaze over garlic confit mashed yukons and local vegetables
Marinated and Blackened Jumbo shrimp, T's jalapeno cheese grits, plant based chorizo, cotija, house made birra gravy
Locally sourced when available, served pan roasted with heirloom tomato and dill raviote, meyer lemon beurre blanc, and fried capers over wild grains and local vegetables
Ancho garlic marinated and fire grilled Revier Hanger steak finished with cowboy butter and charred poblano demi glace over garlic confit mashed yukons and local vegetables
with cream cheese icing
strawberry vanilla bean custard, maserated strawberries, pound cake, fresh whipped cream
Southern Style Red Velvet with cream cheese frosting
with oreo crumb and fresh whipped cream
Fresh local ahi tuna sesame crusted and seared on top of wonton crisps drizzled with wasabi cream
Bite sized jumbo lump crab cakes served with dijon aioli on a bed of local greens
Tequila and herb marinated jumbo shrimp fire grilled, chilled and served with a seasoned cocktail sauce
lobster, black beans, southwest spices in a spiced corn dough
Bacon wrapped shrimp with bread crumbs and herbs
Crispy bacon wrapped sea scallops with a balsamic reduction
Coconut breaded Gulf shrimp with a malibu rum glaze
Beef tenderloin and mushroom duxcelle
Braised short rib with hoisin and five spice
Creekstone Farms prime tenderloin crusted in cracked black pepper, grilled and sliced over artisan crostini drizzled with horseradish aioli
Mini smoked brisket meatballs with manchego cheese and house BBQ sauce
Ground beef, vegetables and spices folded in empanada dough
Short rib, aged Spanish manchego in a corn dough
Grilled and skewered skirt steak with a chipotle glaze
Bite size pastry stuffed with grilled chicken, mushrooms and marsala wine sauce
Coconut breaded chicken with a malibu rum glaze
Herb marinated Chicken Breast skewered and grilled served with Mango Mustard, Guajillo Mole marinated chicken skewers or Grilled Teriyaki Chicken and fresh Pineapple
Mable's Fried Chicken on fresh brioche buns with house made Gafford pickles
Ground chicken, spices and cheese folded into a corn dough topped with Aji Crema
Herb breaded chicken stuffed with fontina and sundried tomato
Ground chicken with Palm City honey and sriracha spiced meatballs
Chefs selection of artisan meats, cheeses, fruit and nuts served with Palm City honey, whole seed mustard and flat bread crackers
Mini tarts stuffed with chevre and smoked bacon
Shredded duck and fresh apricot with brandy and warm spices stuffed in a filo purse
Smoked Ham with caramelized onion mustard on fresh brioche buns with house made Gafford pickles
Baguette crostini topped with whipped local goat cheese, prosciutto and fig preserves and fresh basil
Fire grilled dijon and herb marinated baby lamb chops drizzled with aged balsamic served over local greens tossed in white balsamic
Roasted peppered Berkshire pork belly with a maple glaze
Fennel sausage and herbs stuffed mushroom caps
Goat cheese stuffed dates wrapped in smoked bacon
Roasted figs and mascarpone cheese stuffed in a flakey puff pastry
Puff pastry stuffed with sautéed spinach and feta cheese
Spicy charred tomato and marinated artichoke baked in a mini tart shell
Roasted fig and caramelized onions and gruyere cheese baked in a puff pastry
Wild mushrooms and cheese stuffed phyllo purses baked to a golden brown
Sautéed leeks and melted gruyere in a puff pastry tart
Sweet potato, parsnip, red beet, carrot skewered with sea salt and herbs
Assorted fresh vegetables served with dressings
Kalamata olives, sundried tomatoes, artichokes and cheese skewered and drizzled with fig balsamic glaze
Spinach Florentine mix stuffed mushroom caps
Artichoke hearts and parmesan rolled in bread crumbs and cooked to a golden brown
Fig jam filled flat bread with piped whipped goat cheese
Ahi – house guacamole, wasabi cream, wonton chips
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Heirloom tomato smoked jalapeño coulis, salsa roja, cotija
Chef's daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
3 jumbo lump crab cakes – dijon aioli – local greens
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash
Citrus dijon marinated fire grilled lamb lollies, pistachio mint to, feta, crushed pistachio, honey balsamic drizzle
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
Summer Greens, seedless cucumber, shaved fennel, edamame, avocado, toasted seeds, pickled red onion, grapefruit, green goddess vinaigrette
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef's butter served with house made mac and cheese
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
Chef's hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons and local vegetables
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T's jalapeño cheese grits and local vegetables
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
Citrus marinated free range half chicken, house seasoned and oven roasted and finished with rosemary infused honey-dijon glaze over garlic confit mashed yukons and local vegetables
Ancho garlic marinated and fire grilled Revier Hanger steak finished with cowboy butter and charred poblano demi glace over garlic confit mashed yukons and local vegetables
Pan roasted local snapper served pretzel crusted with honey Dijon beurre blanc over wild grains and fresh local vegetables
with cream cheese icing
Burnt sugar crust, fresh berries, and vanilla bean whipped creme
New York style with caramelized bananas, dark rum caramel, vanilla bean whipped creme
with oreo crumb and fresh whipped cream
Fresh local ahi tuna sesame crusted and seared on top of wonton crisps drizzled with wasabi cream
Bite sized jumbo lump crab cakes served with dijon aioli on a bed of local greens
Tequila and herb marinated jumbo shrimp fire grilled, chilled and served with a seasoned cocktail sauce
lobster, black beans, southwest spices in a spiced corn dough
Bacon wrapped shrimp with bread crumbs and herbs
Crispy bacon wrapped sea scallops with a balsamic reduction
Coconut breaded Gulf shrimp with a malibu rum glaze
Beef tenderloin and mushroom duxcelle
Braised short rib with hoisin and five spice
Creekstone Farms prime tenderloin crusted in cracked black pepper, grilled and sliced over artisan crostini drizzled with horseradish aioli
Mini smoked brisket meatballs with manchego cheese and house BBQ sauce
Ground beef, vegetables and spices folded in empanada dough
Short rib, aged Spanish manchego in a corn dough
Grilled and skewered skirt steak with a chipotle glaze
Bite size pastry stuffed with grilled chicken, mushrooms and marsala wine sauce
Coconut breaded chicken with a malibu rum glaze
Herb marinated Chicken Breast skewered and grilled served with Mango Mustard, Guajillo Mole marinated chicken skewers or Grilled Teriyaki Chicken and fresh Pineapple
Mable's Fried Chicken on fresh brioche buns with house made Gafford pickles
Ground chicken, spices and cheese folded into a corn dough topped with Aji Crema
Herb breaded chicken stuffed with fontina and sundried tomato
Ground chicken with Palm City honey and sriracha spiced meatballs
Chefs selection of artisan meats, cheeses, fruit and nuts served with Palm City honey, whole seed mustard and flat bread crackers
Mini tarts stuffed with chevre and smoked bacon
Shredded duck and fresh apricot with brandy and warm spices stuffed in a filo purse
Smoked Ham with caramelized onion mustard on fresh brioche buns with house made Gafford pickles
Baguette crostini topped with whipped local goat cheese, prosciutto and fig preserves and fresh basil
Fire grilled dijon and herb marinated baby lamb chops drizzled with aged balsamic served over local greens tossed in white balsamic
Roasted peppered Berkshire pork belly with a maple glaze
Fennel sausage and herbs stuffed mushroom caps
Goat cheese stuffed dates wrapped in smoked bacon
Roasted figs and mascarpone cheese stuffed in a flakey puff pastry
Puff pastry stuffed with sautéed spinach and feta cheese
Spicy charred tomato and marinated artichoke baked in a mini tart shell
Roasted fig and caramelized onions and gruyere cheese baked in a puff pastry
Wild mushrooms and cheese stuffed phyllo purses baked to a golden brown
Sautéed leeks and melted gruyere in a puff pastry tart
Sweet potato, parsnip, red beet, carrot skewered with sea salt and herbs
Assorted fresh vegetables served with dressings
Kalamata olives, sundried tomatoes, artichokes and cheese skewered and drizzled with fig balsamic glaze
Spinach Florentine mix stuffed mushroom caps
Artichoke hearts and parmesan rolled in bread crumbs and cooked to a golden brown
Fig jam filled flat bread with piped whipped goat cheese
Ahi – house guacamole, wasabi cream, wonton chips
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Heirloom tomato & smoked jalapeño coulis, salsa roja, cotija
Chef's daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
3 jumbo lump crab cakes – dijon aioli – local greens
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash
Citrus dijon marinated fire grilled lamb lollies, pistachio mint to, feta, crushed pistachio, honey balsamic drizzle
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
Summer Greens, seedless cucumber, shaved fennel, edamame, avocado, toasted seeds, pickled red onion, grapefruit, green goddess vinaigrette
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef's butter served with house made mac and cheese
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
Chef's hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons and local vegetables
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T's jalapeño cheese grits and local vegetables
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
Citrus marinated free range half chicken, house seasoned and oven roasted and finished with rosemary infused honey-dijon glaze over garlic confit mashed yukons and local vegetables
Ancho garlic marinated and fire grilled Revier Hanger steak finished with cowboy butter and charred poblano demi glace over garlic confit mashed yukons and local vegetables
Pan roasted local snapper served pretzel crusted with honey Dijon beurre blanc over wild grains and fresh local vegetables
with cream cheese icing
Burnt sugar crust, fresh berries, and vanilla bean whipped creme
New York style with caramelized bananas, dark rum caramel, vanilla bean whipped creme
with oreo crumb and fresh whipped cream
Fresh local ahi tuna sesame crusted and seared on top of wonton crisps drizzled with wasabi cream
Bite sized jumbo lump crab cakes served with dijon aioli on a bed of local greens
Tequila and herb marinated jumbo shrimp fire grilled, chilled and served with a seasoned cocktail sauce
lobster, black beans, southwest spices in a spiced corn dough
Bacon wrapped shrimp with bread crumbs and herbs
Crispy bacon wrapped sea scallops with a balsamic reduction
Coconut breaded Gulf shrimp with a malibu rum glaze
Beef tenderloin and mushroom duxcelle
Braised short rib with hoisin and five spice
Creekstone Farms prime tenderloin crusted in cracked black pepper, grilled and sliced over artisan crostini drizzled with horseradish aioli
Mini smoked brisket meatballs with manchego cheese and house BBQ sauce
Ground beef, vegetables and spices folded in empanada dough
Short rib, aged Spanish manchego in a corn dough
Grilled and skewered skirt steak with a chipotle glaze
Bite size pastry stuffed with grilled chicken, mushrooms and marsala wine sauce
Coconut breaded chicken with a malibu rum glaze
Herb marinated Chicken Breast skewered and grilled served with Mango Mustard, Guajillo Mole marinated chicken skewers or Grilled Teriyaki Chicken and fresh Pineapple
Mable's Fried Chicken on fresh brioche buns with house made Gafford pickles
Ground chicken, spices and cheese folded into a corn dough topped with Aji Crema
Herb breaded chicken stuffed with fontina and sundried tomato
Ground chicken with Palm City honey and sriracha spiced meatballs
Chefs selection of artisan meats, cheeses, fruit and nuts served with Palm City honey, whole seed mustard and flat bread crackers
Mini tarts stuffed with chevre and smoked bacon
Shredded duck and fresh apricot with brandy and warm spices stuffed in a filo purse
Smoked Ham with caramelized onion mustard on fresh brioche buns with house made Gafford pickles
Baguette crostini topped with whipped local goat cheese, prosciutto and fig preserves and fresh basil
Fire grilled dijon and herb marinated baby lamb chops drizzled with aged balsamic served over local greens tossed in white balsamic
Roasted peppered Berkshire pork belly with a maple glaze
Fennel sausage and herbs stuffed mushroom caps
Goat cheese stuffed dates wrapped in smoked bacon
Roasted figs and mascarpone cheese stuffed in a flakey puff pastry
Puff pastry stuffed with sautéed spinach and feta cheese
Spicy charred tomato and marinated artichoke baked in a mini tart shell
Roasted fig and caramelized onions and gruyere cheese baked in a puff pastry
Wild mushrooms and cheese stuffed phyllo purses baked to a golden brown
Sautéed leeks and melted gruyere in a puff pastry tart
Sweet potato, parsnip, red beet, carrot skewered with sea salt and herbs
Assorted fresh vegetables served with dressings
Kalamata olives, sundried tomatoes, artichokes and cheese skewered and drizzled with fig balsamic glaze
Spinach Florentine mix stuffed mushroom caps
Artichoke hearts and parmesan rolled in bread crumbs and cooked to a golden brown
Fig jam filled flat bread with piped whipped goat cheese
Ahi – house guacamole, wasabi cream, wonton chips
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Heirloom tomato & smoked jalapeño coulis, salsa roja, cotija
Chef's daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
3 jumbo lump crab cakes – dijon aioli – local greens
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Garbanzo, blistered shishito puree, queso fresco, smoked sundried tomato finished with avocado oil and served with lavash
Citrus dijon marinated fire grilled lamb lollies, pistachio mint to, feta, crushed pistachio, honey balsamic drizzle
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, English cucumber, red onion, farm carrot, marinated olive, sunflower seed, crisp garbanzo
Locally Sourced roasted beets, goat cheese, shaved fennel, pickled serano, spiced walnut. with baby greens tossed in citrus balsamic vinaigrette
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef's butter served with house made mac and cheese
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
Chef's hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons and local vegetables
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
Overnight braised beef short rib, topped with red wine demi-Glace and wild roasted mushrooms over garlic mashed yukons and local vegetable
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
Citrus marinated free range airline chicken, herb infused hot honey glaze over garlic confit mashed yukons and local vegetables
mesquite smoked jumbo sweet potato over queso blanco stuffed with roasted corn, charred poblano, black beans, and vegan chorizo finished with avocado crema and micro herbs
Pan roasted local snapper served pretzel crusted with honey Dijon beurre blanc over wild grains and fresh local vegetables
with cream cheese icing
Burnt sugar crust, fresh berries, and vanilla bean whipped creme
New York style with caramelized bananas, dark rum caramel, vanilla bean whipped creme
with oreo crumb and fresh whipped cream