Entrées

• grilled filet of beef over mashed potatoes, roasted mushrooms and wilted spinach topped with foie gras butter and truffled demi glace,
• 32
• braised lamb shank over rapini, pine nut and parmesan risotto with roasted tomato, garlic, basil and rosemary ragout,
• 28
• saute of gulf shrimp in lemon, basil & garlic beurre blanc with goat cheese grits, roasted peppers, mirliton 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 roasted red onion, baby green beans and red shkinned potatoes topped with pesto, olives and ovendried tomatoes,
• 26
• bouillabaisse of fresh gulf seafood in a saffron and Herbsaint broth with a grilled crouton and rouille,
• 25
• sides: baby beans, goat cheese grits, wilted spinach, mushroom & cauliflower risotto, or mashed potatoes
• 5

Chef Anton Schulte