자 가포드

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