-Crispy Eggplant Parmesan
-Southern Style Cabbage with Vidalia Onions, Smoked Ham & Butter
-Shepherd Stew with Potatoes, Carrots, Celery, peas, Fresh Herbs & Lamb
-Seared Green Tomatoes with Watercress Roasted Red Pepper Vinaigrette, Feta & Balsamic Glaze
Seared Pork Tenderloin
Pork Tenderloin served with Roasted Red Potatoes with Applewood Smoked Bacon & Spinach topped with a Balsamic Butter Sauce.
Seared Mahi Mahi, served over a Warm Fuji Apple and Red Potato Salad with Applewood Bacon , Roasted Corn Nage, Sautéed Spinach, Lemon-Basil Gastrique.
-Edamame Hummus with Grilled Pita Bread
-Southern Style Cabbage
Fried Chicken Breast covered in Parmesan with Spinach and House made Marinara on a Brioche Roll. Served with Hand Cut French Fries.
Chargrilled Mahi Mahi
Chargrilled and served over Lemon_Mint steamed Rice with a Grilled Pineapple, Jalapeno & Blueberry Salsa. Served with Grilled White Asparagus & Ginger Coulis.
Shrimp and Penne Carbonara
Parmesan Cream, Sweet Peas, Applewood Smoked Bacon, Spinach, and French Bread
Fried Eggplant with Apple Chutney
Sautéed Cabbage with Smoked Ham and Vidalia Onions
Stir-Fried Green Beans with Sesame Seeds, Ginger, and Soy Sauce
Roasted Cauliflower and Red Pepper Soup
-Local Roasted Corn & Potato Clam Chowder
-Country Style Cabbage with Smoked ham & Vidalia Onions
-Stewed Green Beans & Tomatoes
-Panko-Herb Crusted Eggplant with Tzatziki
Creole Chicken Penne
-Grilled Cajun Spiced Chicken in a Creamy Penne Pasta Primavera with Spinach, Roasted Tomatoes & Fresh Herbs. Topped with Shaved Parmesan and a Grilled French Baguette.
Seared Mishima Wagyu Flat Iron
Wagyu is a Japanese Black Cattle Bred here in America known for its rich Flavor and Marbling. Seared and served with a Yellow Heirloom Tomato Provencal & Taziki Sauce over Crispy Fingerling Frites with Avocado Oil and Grilled Asparagus.
Seared Pacific White Bass
Served with Parmesan and Sweet Pea Risotto, Heirloom Tomato Salsa and a Citrus Beurre Blanc.
Clam Chowder with Roasted Corn and Potatoes
Stir-Fried Cabbage with Lemon and Garlic
Grilled Asparagus with a Balsamic Glaze, Bleu Cheese and Toasted Almonds
Roasted Cauliflower and Cheddar Gratin
Seared Mishima Wagyu Flat Iron, served with Rosemary Fingerling Potatoes, Heirloom Tomato Salsa, Avocado-Lime Aioli, with Grilled Asparagus
-Roasted Cauliflower Gratin
-Crispy Fried Okra with Plum Jelly
-Roasted Potato, Fennel & Asparagus with Smoked Bacon
-Spinach Salad with Smoked Salmon, Balsamic Vinaigrette, Red Onion, Cucumbers & Strawberries
Truffle Ham & Cheddar Brioche
-Truffle Ham and Aged Cheddar with Creole Mustard Aioli & Garlic Basil Fries. Served on a Brioche Bun.