Entrees

• saute of Gulf fish over roasted creamer potatoes and baby green beans with jumbo lump crab and lemon buerre blanc,
• 28
• grilled filet of beef over mashed potatoes, roasted mushrooms and wilted spinach and truffled demi glace,
• 32
• saute of gulf shrimp in lemon, basil & garlic beurre blanc with goat cheese grits, roasted pepper, baby beans and prosciutto,
• 25
• crispy leg of duck confit and roasted breast slices over roasted mushroom choucroute with Riesling reduction and roasted shallots,
• 26
• pan roasted & porcini dusted chicken breast over gnocchi, roasted mushroom, cauliflower & spinach thyme reduction,
• 21.5
• seared yellowfin tuna over baby green beans, roasted creamer potatoes with oven dried tomatoes, Kalamata olives & lemon-basil compound butter,
• 26
• Please, No Substitutions
• sides: baby beans, goat cheese grits, wilted spinach, mushroom & cauliflower risotto, or mashed potatoes
• 5

Chef Anton Schulte