Romaine Lettuce and Stilton Blue cheese with Apple-smoked Bacon, Hothouse Tomatoes and Candied Walnuts with a Balsamic and Molasses Vinaigrette.
Mixed Baby Greens, Fresh Strawberries and Candied Walnuts with Stone Hollow Farms Goat Cheese and a Lemon and Poppy Seed Vinaigrette.
Jumbo Lump Sourdough and Dijon Crab Cakes with Citrus Beurre Blanc, over Mixed Baby Greens and a Balsamic Molasses Vinaigrette
Soup du Jour
Cup of Soup Five dollars
Bowl of Soup Eight dollars
Chef's Fresh Catch of the Day prepared accordingly and served over Parmesan Grits,
with Sweet Corn and Wilted Spinach. Twenty-six dollars
Shrimp and Grits. Wild Caught Gulf Brown Shrimp, Panko Crusted and served with Parmesan Grits
and Sweet Corn. Served Spicy or Mild. Twenty-six dollars
Dry Rub New Zealand Rack of Lamb served over Parmesan Risotto and paired with Wilted Spinach,
and Pan-seared Leeks. Twenty-seven dollars
Dry Rub Hereford Rib-Eye topped with a Rosemary Veal Jus served with Buttermilk Mashed Potatoes, Julienne Carrots and Sautéed Asparagus.
Pan-roasted Twelve Ounce Montana Beef Tenderloin topped with a Mushroom Brandy Cream served with Buttermilk Mashed Potatoes and accompanied with Julienne Carrots and Sautéed Asparagus.
Buttermilk Battered Chicken Breast stuffed with Stone Hollow Farms Goat Cheese and fresh Spinach served over Parmesan Risotto and paired with Pan-seared Leeks and Fresh Tomato Salad
Sweet Cornbread, Fresh Strawberries, Sorghum Syrup, Fresh Whipped Cream and Fresh Mint
Bread Pudding with Vanilla Bean Ice Cream and Chocolate Whiskey Sauce
Vanilla Bean Icecream served with Chocolate Whiskey Sauce, Fresh Strawberries, Sorghum Syrup, or any combination of the Three!!