Hummus

With warm pita bread, celery and carrots

Baked Four Cheese Cauliflower Dip

with castelvetrano olives and crusty French boule

Steamed PEI Mussels

In a chili coconut broth with grape tomatoes and fresh basil

Grilled Scallops

Over truffled parsnip puree with roasted pears and cherry balsamic vinaigrette

Wasabi Pea Crusted Seared Yellowfin Tuna

Over ginger soba noodle salad with sesame aioli

Cioppino

With spinach‏ and chili tomato broth

Crispy Fried Shrimp and Crab Cake Over Romaine Hearts

With red onion, toasted almonds and garlic herb aioli

Arugula Salad

With pecans, goat cheese, dried cherries and basil vinaigrette

Baby Spinach Salad

Tossed in honey bacon vinaigrette with walnuts, bacon, red onion and buttermilk blue cheese crumbles

Caesar Salad

With garlic croutons and parmesan cheese

Beet Salad

Over arugula with goat cheese, crispy prosciutto, truffled lemon vinaigrette and balsamic reduction

Pan Seared Salmon

Over roasted garlic sweet potatoes with roasted brussels sprouts and bacon-cider gastrique

Pan Seared Tilapia Over Smoked Gouda Grits

With arugula and lemon caper brown butter

Grilled Yellowfin Tuna

With spicy‏ red quinoa, wilted spinach, pickled vegetables, soy glaze and wasabi-lime gastrique

Grilled Bone-in Brined Pork Chop

Over green chili macaroni and cheese and haricot verts with blueberry barbeque sauce

Grilled Beef Tenderloin

Over grumpy goat yukon gold mashed potatoes and grilled asparagus finished with burgundy mushroom demi glace

Beef, Pork and Veal Bolognese Lasagna

With fresh grated parmesan and basil

Braised Beef Cassoulet

With applewood smoked bacon, vegetables and giant white beans

Pan Roasted Poulet Rouge

Over dirty farrotto with grilled asparagus and herbed pan jus

Mushroom and Asparagus Risotto

With shaved parmesan and white truffle oil

Hummus

With warm pita bread and vegetables

Baked Four Cheese Cauliflower Dip

Wasabi Pea Crusted Rare Tuna

Over ginger soba noodle salad with sesame aioli

Grilled Scallops

Over truffled parsnip puree with roasted pears and cherry balsamic vinaigrette

Steamed Local Littleneck Clams

In a green curry coconut broth with spinach and carrots

Arugula Salad

With pecans, goat cheese, dried cherries and basil vinaigrette

Steamed P.E.I. Mussels

In a‏ chili coconut broth with grape tomatoes and basil

Fish Stew with Shrimp and Mussels

In a spinach tomato chili broth

Crispy Crab Shrimp Cake

Over romaine hearts with red onion, toasted almonds and garlic herb aioli

Green Chili Pork Pita

With grumpy goat cheese, dried cherries and basil vinaigrette

Grilled Salmon

Over fresh spinach with applewood smoked bacon, sunflower seeds and horseradish vinaigrette

4Oz.Szechuan Pepper Crusted Beef Tenderloin

Over wasabi glazed potatoes with a chili soy butter

Hummus

With warm pita bread, celery and carrots

Baked Four Cheese Cauliflower Dip

with olives and crusty French boule

Steamed Pei Mussels

In a chili coconut broth with grape tomatoes and fresh basil

Pan Seared Scallops

With country ham brandy cream and arugula

Wasabi Pea Crusted Seared Yellowfin Tuna

Over ginger soba noodle salad with sesame aioli

Cioppino

With spinach‏ and chili tomato broth

Crispy Fried Shrimp and Crab Cake

Over romaine hearts with red onion, toasted almonds and garlic herb aioli

Crispy Pork Belly

With with pimento cheese, lime cilantro slaw and blueberry BBQ sauce

Duck Confit and Spinach Stuffed Portabello Mushroom

With feta cheese and peppered tomato sauce

Arugula Salad

With pecans, goat cheese, dried cherries and basil vinaigrette

Baby Spinach Salad

Tossed in honey bacon vinaigrette with walnuts, bacon, red onion and buttermilk blue cheese crumbles

Caesar Salad

With garlic croutons and parmesan cheese

Pan Seared Salmon

Over roasted garlic sweet potatoes with roasted brussels sprouts and bacon-cider gastrique

Pan Seared Tilapia

Over smoked‏ gouda grits with arugula and lemon caper brown butter

Grilled Yellowfin Tuna

With spicy red quinoa, wilted spinach, pickled vegetables, soy glaze and wasabi-lime gastrique

Grilled Pork Tenderloin

Over bacon goat cheese farrotto with roasted brussels sprouts and apple cider jus

Grilled Beef Tenderloin

Over bacon cheddar potato gratin and grilled asparagus finished with burgundy mushroom demi glace

Beef, Pork and Veal Bolognese Lasagna

With fresh grated parmesan and basil

Mushroom and Asparagus Risotto

With shaved parmesan and white truffle oil

Duck Confit Risotto

With cremini mushrooms, parmesan and arugula

Cheddar and Mozzarella Cheese Omelette

Seasonal Vegetable Omelette

Country Ham and Cheese Omelette

Spinach and Fresh Mozzarella Omelette

With balsamic-tomato salsa

Green Chili Chicken and Black Bean Omelette

Eggs Benedict with Country Ham

Topped with hollandaise

Crab Cake Benedict Topped

With hollandaise

Beef Tenderloin Benedict

Topped with hollandaise

Housemade Sausage Gravy

Served over two biscuits

Orange-Cinnamon Brioche French Toast

With powdered‏ sugar and 8.75, ½

Shrimp and Chorizo Sausage

With onions and tomatoes over stone ground grits

Two Fried Eggs

Served with grits, black beans, crispy tortillas, salsa and pepper jack cheese

Chicken Hash

With italian sausage, poached eggs, home fries and hollandaise

Applewood Smoked Bacon, Lettuce, Tomato and Fried Egg

On toasted white bread

Chicken Salad Croissant

With lettuce and tomato

Seared Tuna Over Mixed

Greens with asparagus, roasted red peppers and ginger peppercorn vinaigrette

Mixed Greens Salad

With choice of housemade dressing

Caesar Salad with Garlic Croutons

Vanilla Honey Yogurt

Topped with‏ granola and fresh fruit

Sides: Bacon

Country Ham

Home Fries

Grits

Biscuit and Gravy

Two Scrambled Eggs

Hummus

With warm pita bread and vegetables

Baked Four Cheese Cauliflower Dip

Wasabi Pea Crusted Rare Tuna

Over ginger soba noodle salad with sesame aioli

Pan Seared Scallops

Over country ham brandy cream with arugula

Jalapeno and Bacon Clam Chowder

Arugula Salad

With pecans, goat cheese, dried cherries and basil vinaigrette

Steamed P.E.I. Mussels

In a chili coconut broth with grape tomatoes and basil

Fish Stew

With shrimp and mussels in a spinach tomato chili broth

Crispy Crab Shrimp Cake

Over romaine hearts with red onion, toasted almonds and garlic herb aioli

Green Chili Pork Pita

With grumpy goat cheese, red onion, tomatoes and cilantro

Grilled Salmon

Over lemon‏ cous cous with feta caper aioli

4Oz. Pepper Rubbed Beef Tenderloin

Over wasabi‏ mashed potatoes and chili soy butter

Lamb Meatballs

Over crimson‏ lentils with garlic yogurt

Domaine De Gournier Rose

Piper Sonoma Blanc De Blancs, Sonoma County

Lamarca Prosecco, Italy

Veuve Clicquot Yellow Label

Alamos Chardonnay, Argentina

Dmz Chardonnay, South Africa

Cambria Chardonnay, Santa Maria Valley

Saintsbury Chardonay, Sonoma

Mer Soleil Chardonnay, Rutherford

Oyster Bay Sauvignon Blanc, New Zealand

Terrapin Cellars Pinot Gris, Williamette Valley

Ben Volio Pinot Grigio, Italy

Kris Pinot Grigio, Italy

Tiefenbrunner Pinot Grigio, Italy

Conundrum, Rutherford

Murphy-Goode Merlot, Ca

Castle Rock Pinot Noir, Ca

Byron Pinot Noir, Santa Barbara County

Sass Pinot Noir, Willamette Valley

Meiomi Pinot Noir, Monterey

Adelsheim Pinot Noir, Willamette Valley

Leese-Fitch Cabernet Sauvignon, Ca

Louis Martini Cabernet Sauvignon, Sonoma County

Robert Craig “Affinity” Cabernet Sauvignon, Napa Valley

Frank Family Cabernet Sauvignon, Napa Valley

Hedges Red Mountain Blend, Wa

Hedges C.M.S., Wa

Edmeades Zinfandel, Mendocino

Sawbuck Malbec, Ca

Cline Cashmere Gsm, Ca

Zenato Ripassa (Baby Amarone), Italy

Budweiser

Bud Light

Michelob Ultra

Sierra Nevada Pale Ale

Heineken

Harpoon's UFO White Unfiltered Wheat

New Castle Brown Ale

Beck's (Non-Alcoholic)

Amstel Light

Sierra Nevada Torpedo Extra IPA

Kalik

Fat Tire Amber Ale