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,
• 39
• 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