Entrees
Appetizers
Dessert
Wine List
About
Contact
Entrees
saute of Gulf fish
over roasted fingerling potatoes and sunflower sprouts with jumbo lump crab and lemon buerre blanc,
34
grilled filet of beef
over mashed potatoes, roasted mushrooms and wilted spinach and truffled demi glace,
42
saute of gulf shrimp
in lemon, basil & garlic beurre blanc with goat cheese grits, roasted pepper, baby beans and prosciutto,
27
crispy leg of duck confit and roasted breast slices
over roasted mushroom choucroute with Riesling reduction and roasted shallots,
28
pan roasted & porcini dusted chicken breast
over roasted mushroom-cauliflower risotto & spinach with thyme reduction,
26
seared yellowfin tuna
over baby green beans and roasted fingerling potatoes with oven dried tomatoes, Kalamata olives & roasted garlic-basil pesto,
28
bouillabaisse of fresh gulf seafood
in a saffron and Herbsaint broth with grilled crouton and rouille,
29
sides:
baby beans, goat cheese grits, wilted spinach, mushroom & cauliflower risotto, or mashed potatoes
7
please, no substitutions & no separate checks
Chef Anton Schulte
Chef Anton Schulte