Appetizers
Romaine Lettuce and Stilton Blue cheese with Apple-smoked Bacon, Hothouse Tomatoes and Spiced Pecans with a Balsamic and Molasses
Vinaigrette Six dollars
Mixed Baby Greens, Strawberries and Toasted Walnuts with Bulger Farms Goat Cheese and a Lemon and Poppy Seed Vinaigrette
Six dollars
Jumbo Lump Sourdough and Dijon Crab Cakes with Sweet Orange Beurre Blanc, Mixed Greens and Toast Points
Nine dollars
Soup du Jour
Cup Four dollars
Bowl Seven dollars
Entrees
Seared Petite Lamb Rack with Rosemary, Lemon, and Capers
served with the Chef's Assorted Vegetables
Twenty-four dollars.
Sixteen Ounce Bone In Oven Roasted Veal Chop with a Honey Lime Glaze served with Buttermilk Potatoes and Assorted Vegetables.
Thirty dollars
Blackened Red Grouper with a Crab Meat Beurre Blanc, served with Buttermilk Mashed Potatoes, and Assorted Vegetables
Twenty-two dollars
Dry Rub Black Angus New York Strip topped with Whiskey-buttered Onions served with Buttermilk Potatoes, Assorted Vegetables
and Rosemary Veal Jus;
Twenty-four dollars
Pan-roasted Twelve Ounce Montana Beef Tenderloin topped with Applewood smoked Bacon, Maytag Bleu Cheese and Rosemary Veal
Jus served with buttermilk Potatoes and Assorted Vegetables.
Twenty-seven dollars
Buttermilk Battered Chicken Breast topped with a Bulger Farm Goat Cheese Cream served with Buttermilk Potatoes and Assorted
Vegetables
Twenty-one dollars
Desserts Seven dollars
Sweet Cornbread, Fresh Strawberries, Sorghum Syrup, Fresh Whipped Cream and Fresh Mint
Bread Pudding with Fig Ice Cream and Chocolate Whiskey Sauce
Chef Choice of Homemade Icecream
