Hours may fluctuate. For detailed hours of operation, please contact the store directly.
port craisins, carmalized pumpkin seeds, sesame oil
danish herb goat cheese, roasted red pepper tapanade, port balsamic glaze, basil oil, red and yellow tear drop tomatoes
with smoked salmon, chive oil and roasted tomatoes
shaved prime filet, pickled vidalia onions, caramelized shiitake mushrooms, baby arugula, white truffle aioli, port balsamic glaze
spring greens, sherry shallot vinaigrette, shaved carrots, sliced radishes, tear drop tomatoes
hearts of romaine, white anchovies, shaved pecorino cheese, and herb dusted crostini
shaved prime filet, pickled vidalia onions, caramelized shiitake mushrooms, baby arugula, white truffle aioli, port balsamic glaze
served on french toasted brioche, topped with caramelized mango, and orange scented sabayon
with caramelized pumpkin kernels, port cranraisins and sesame oil
1 lb maine lobster, 2 alaskan king crab claws, 2 blue point oysters, 2 white louisiana shrimp, stones throw cocktail sauce
with smoked salmon, chive oil and roasted tomatoes
white wine, basil, heirloom tomatoes and herb dusted crostini
ash goat cheese, fresh greens, citrus avocado emulsion, toasted pine nuts, tangerine honey, sherry golden and candy striped beets
caramelized vidalia onions, black mission figs, gorgonzola bleu cheese, parma prosciutto, mascarpone cream, port balsamic glaze
spring greens, shaved carrots, sliced radishes, tear drop tomatoes, sherry shallot vinaigrette, herb dusted crostini
with candied macadamia nuts, tangerine vinaigrette, orange segments and asian salad blend
apple wood smoked nueske bacon, avocado, heirloom tomatoes, st. pete blue cheese, kalamata olives, and sherry shallot vinaigrette choice of:
organic chicken
kobe skirt steak
jumbo lump crabmeat and grilled wild king salmon over hearts of romaine, avocado, and whole grain mustard vinaigrette
with honey raspberries
with raspberry sorbet
with walnut cake
with caramelized banana's and coconut macaroon cookie
madagascar vanilla, dark belgian chocolate, cinnamon with Meyers rum, kilimanjaro coffee
lemon ginger with Meyers rum, raspberry with port, granny smith apple, mango with jamaican rum and lime
with fried strawberries
with honey raspberries
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with salted caramel center
with wasabi ginger ice cream
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pineapple parfait, milk chocolate mousse, ricotta brule and cherry and grand marnier mousse on a large square plate great for sharing!
grilled kobe skirt steak topped with balsamic red onions and served with pommes frites and sherry shallot salad
with st. pete bleu and caramelized vidalia onion cream sauce rosemary pappardelle pasta, cipollini onions, hen of the woods mushrooms and arugula
organic, free range chicken breast (Springfield farm in sparks, maryland), roasted fingerling potatoes, sautéed jumbo lump crabmeat, asparagus with béarnaise sauce
broiled jumbo lump crab cake with haricot verts, yukon gold potato puree and whole grain mustard tartar sauce
verjus, braised red cabbage and parsley risotto
with sun dried tomato and scallion cream
house made ravioli, wild forest mushroom filling, fried sage, pecorino cheese and pernod cream sauce
toasted ciabatta bread, balsamic grilled red onions, dijon crème fraîche, provolone cheese and french fries
grilled chicken breast, ciabatta bread, nueske bacon, bibb lettuce, heirloom tomatoes, sweet lemon basil aioli and truffle potato salad
broiled 8 oz angus ground beef with bacon, cheddar cheese, and lettuce served on ciabatta bread with french fries
grilled portobello mushrooms, roasted red peppers, tapenade spread, baby arugula, smoked mozzarella and truffle potato salad
on toasted ciabatta bread with seaweed slaw, lettuce and tomato
broiled jumbo lump crab cake on a kaiser roll, with whole grain mustard tartar sauce and french fries
usda prime filet, nueske bacon, and vidalia onion ragout
szechuan spice crusted with curry coconut chutney, snow pea shoots, passion fruit gastrique sauce
vegetable piperade, carrot ginger foam
organic, free range chicken breast (Springfield farm in sparks, maryland), roasted fingerling potatoes, sautéed jumbo lump crabmeat, asparagus, with béarnaise sauce
house made ravioli, wild forest mushroom filling, fried sage, pecorino cheese and pernod cream sauce
with stewed vegetable ragout, carrot ginger foam
with arugula, figs, toasted almonds, red grapes and apple liaison
broiled jumbo lump crab cake with baby green bean, yukon gold potato puree, haricot verts, pickled vidalia onions and whole grain mustard tartar sauce
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brick oven roasted one half organic, free range chicken
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with béarnaise
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sponge cake layered with strawberry mousse and pineapple curd
fried donuts served with vanilla ice cream
espresso panna cotta, spiced crème brule, lemon roulade, strawberry Estrato (for sharing)
chocolate truffle cake with vanilla milk shake
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with raspberry sorbet
with walnut cake
with caramelized banana's and coconut macaroon cookie
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.