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jumbo lump local blue crab cake, panko crusted, with whole grain mustard aioli and citrus scented baby arugula

wild georgia shrimp with local stone ground grits, tasso gravy and fried vidalia onion rings

escargot sauteed in herbed white wine butter with sun-dried tomatoes, slow roasted elephant garlic cloves and grilled asiago ciabatta

beef carpaccio with dijon mustard aioli, shaved parmesan cheese, spinach chiffonade and crispy capers

seared sushi grade fish, encrusted with black sesame and coriander, dumplings, black seaweed and calamari salad, tempura vegetables, wasabi and a ponzu dipping sauce

tuna carpaccio with dill, shallot aioli, crispy capers and bermuda onion relish

herbed goat cheese with pickled red onion, roasted red pepper and brick oven roasted heirloom tomatoes

watercress with roasted golden and ruby beets, granny smith apples, currants, spiced pecans finished with a curried vinaigrette

yellow and red tomatoes, capers, kalamata olives, red onion and feta cheese with lavash toast points, flat leaf parsley tossed in red wine vinegar and oil 8with white anchovies

boston red leaf lettuce with diced tomatoes, fried shoestring potatoes, basil vinaigrette and your choice of maytag bleu cheese or herbed chevre

grilled hearts of romaine, garlic croutons, shaved parmesan and caesar dressing

oasted golden and ruby beets marinated in a champagne vinaigrette with belgian endive, praline walnuts, stilton cheese

pan-seared breast, confit thigh topped with whipped yukon gold potatoes, roasted beets and natural jus reduction

grilled cervena venison chop with wild mushroom kugel, slow roasted brussel sprouts, cipolini onions and lardons finished with lingonberry demi glace

braised beef short ribs over a bed of country style polenta, sauteed spinach, horseradish cream and natural jus

seared au poivre, with gorgonzola gratinee pomme frites, fresh arugula and tarragon, roasted garlic aioli

rack of lamb, herb crusted and roasted, with whipped truffle yukon gold potatoes finished with port wine and rosemary demi glace

grilled, with wilted spinach, black truffle vinaigrette and topped with pan-seared hudson valley foie gras

white marble farms double cut bone-in pork chop, coca-cola and bourbon marinated, with collard greens, sweet corn pudding and cherry bourbon reduction

alaskan king crab, spinach, brie cheese and asparagus finished with hollandaise sauce

quinoa crusted, pan seared, with goat cheese gratineed creamed spinach and sun-dried tomatoes

brick oven roasted free range chicken breast with creamy wild mushroom risotto, fresh vegetables and marsala jus

margherita- fresh buffalo mozzarella, spicy tomato sauce and fresh basil

smoked duck with feta, spinach and red onion

sun-dried tomato pesto, grilled shrimp, fresh buffalo mozzarella and chopped traditional caesar salad

wild mushroom risotto

gorgonzola pomme frites with taragon and roasted garlic aioli

shoestring potatoes with white truffle and parmeggiano-reggiano

wild mushroom kugel

cipolin onions and lardons

chevre creamed spinach

truffle mashed yukon gold potatoes

country style polenta

trio of mashed root vegetables

flourless chocolate torte with raspberry coulis

topped with fresh fruits and chocalate garnish

domestic and imported cheese with fresh fruits

jumbo lump local blue crab cake, panko crusted, with whole grain mustard aioli and citrus scented baby arugula

wild georgia shrimp with local stone ground grits, tasso gravy and fried vidalia onion rings

escargot sauteed in herbed white wine butter with sun-dried tomatoes, slow roasted elephant garlic cloves and grilled asiago ciabatta

beef carpaccio with dijon mustard aioli, shaved parmesan cheese, spinach chiffonade and crispy capers

seared sushi grade fish, encrusted with black sesame and coriander, dumplings, black seaweed and calamari salad, tempura vegetables, wasabi and a ponzu dipping sauce

tuna carpaccio with dill, shallot aioli, crispy capers and bermuda onion relish

herbed goat cheese with pickled red onion, roasted red pepper and brick oven roasted heirloom tomatoes

watercress with roasted golden and ruby beets, granny smith apples, currants, spiced pecans finished with a curried vinaigrette

yellow and red tomatoes, capers, kalamata olives, red onion and feta cheese with lavash toast points, flat leaf parsley tossed in red wine vinegar and oil 8with white anchovies

boston red leaf lettuce with diced tomatoes, fried shoestring potatoes, basil vinaigrette and your choice of maytag bleu cheese or herbed chevre

grilled hearts of romaine, garlic croutons, shaved parmesan and caesar dressing

oasted golden and ruby beets marinated in a champagne vinaigrette with belgian endive, praline walnuts, stilton cheese

pan-seared breast, confit thigh topped with whipped yukon gold potatoes, roasted beets and natural jus reduction

grilled cervena venison chop with wild mushroom kugel, slow roasted brussel sprouts, cipolini onions and lardons finished with lingonberry demi glace

braised beef short ribs over a bed of country style polenta, sauteed spinach, horseradish cream and natural jus

seared au poivre, with gorgonzola gratinee pomme frites, fresh arugula and tarragon, roasted garlic aioli

rack of lamb, herb crusted and roasted, with whipped truffle yukon gold potatoes finished with port wine and rosemary demi glace

grilled, with wilted spinach, black truffle vinaigrette and topped with pan-seared hudson valley foie gras

white marble farms double cut bone-in pork chop, coca-cola and bourbon marinated, with collard greens, sweet corn pudding and cherry bourbon reduction

alaskan king crab, spinach, brie cheese and asparagus finished with hollandaise sauce

quinoa crusted, pan seared, with goat cheese gratineed creamed spinach and sun-dried tomatoes

brick oven roasted free range chicken breast with creamy wild mushroom risotto, fresh vegetables and marsala jus

margherita- fresh buffalo mozzarella, spicy tomato sauce and fresh basil

smoked duck with feta, spinach and red onion

sun-dried tomato pesto, grilled shrimp, fresh buffalo mozzarella and chopped traditional caesar salad

wild mushroom risotto

gorgonzola pomme frites with taragon and roasted garlic aioli

shoestring potatoes with white truffle and parmeggiano-reggiano

wild mushroom kugel

cipolin onions and lardons

chevre creamed spinach

truffle mashed yukon gold potatoes

country style polenta

trio of mashed root vegetables

flourless chocolate torte with raspberry coulis

topped with fresh fruits and chocalate garnish

domestic and imported cheese with fresh fruits