DINNER MENU

Prosciutto wrapped, goat cheese-stuffed medjool dates with lavender balsamic glaze

Signature New Orleans BBQ shrimp with rosemary biscuits.

Garlic chicken wontons with ginger-soy hijiki dipping sauce.

Yuzu marinated seared pork belly with Asian slaw and wasabi aioli

Caramelized onion and three-cheese tartlet with lingonberry salsa.

Fresh Prince Edward Island mussels* in white wine broth.

Watermelon and feta salad with kalamata olives, red onion, and fresh mint.

Kale, toasted Marcona almonds, poached apricots, snap peas in a miso-ginger lime dressing.

Handcrafted Caesar salad with Parmesan crisp

Romaine lettuce, tomatoes, sweet corn, toasted pecans, cucumbers, blueberries, and avocado in dill-buttermilk dressing

Mixed Green salad with roasted beets, candied pecans, feta cheese, red onions in rice wine vinaigrette

Chef's choice of soup of the day

Grilled airline chicken, sweet corn risotto, and herb butter

Pancetta and goat cheese stuffed chicken breast, mushroom pan gravy, potato gratin, and glazed tri-color baby carrots

Grilled 8 oz. filet mignon*, potato gratin, and glazed tri-color baby carrots

Coffee-rubbed 12 oz. Creekstone Farms rib eye*, smoky tomato salsa, roasted fingerlings, and haricots verts

Jasmine tea glazed Atlantic salmon*, hoisin braised bacon, orange-cashew salad, and green rice.

Sautéed shrimp and scallops*, grilled leeks, diced tomatoes, fresh basil, white wine cream, and angel hair pasta

Sautéed shrimp with chorizo, diced tomatoes, cilantro, Thai BBQ, jasmine rice, and jalapeno cornbread.

Pan seared fresh sea scallops*, lemon-caper buerre blanc, jasmine rice, and haricots vert.

Eggplant Parmesan atop angel hair pasta with fresh mozzarella and basil.

Chocolate ganache with salted caramel drizzles

Cherry and chocolate chip bread pudding with bourbon caramel

Maple mascarpone cheesecake with maple glaze and lemon shortbread

Vanilla gelato drowned in espresso