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 Brabant potatoes, Brussels sprouts and roasted onion with Riesling reduction and tangerine marmalade,
26
pan roasted & porcini dusted chicken breast over spinach, roasted mushrooms, cauliflower & parmesan risotto with thyme reduction,
21.5
seared yellowfin tuna over redskin potatoes, roasted red onion & wilted spinach with Nicoise olives basil pistou and preserved lemon-garlic butter,
26
bouillabaisse of fresh gulf seafood in a saffron and Herbsaint broth with a grilled crouton and rouille,
