STARTERS

Fall Harvest Salad

Roasted Acorn Squash and Kale Topped with Spiced Candied Walnuts,

Dried Cranberries and Red Onion Tossed in an Apple Cider Vinaigrette

$12

Fried Arancini

Stuffed with Shaved Angus Strip Steak, Mushroom Risotto

and Blue Cheese Served in a Bed of Marinera Sauce

$12

Mahi-Mahi Ceviche

with Pico de Gallo, Chipotle Aioli and Fried Tortilla Chips

$14

Charcuterie Board

House-Made Lup Cheong Sausage & Cacciatore Salami

with Ricotta Salata and Kenny’s St. Jerome, Candied Pearl Onions,

Gochujang Jam, and Red Wine Pear Jelly

$25

Potato Leek Soup

$7 cup / $10 bowl

 

ENTREES

Grilled Angus Filet Oscar

Topped with Crab Served over Garlic Mashed Potatoes

With Grilled Asparagus Finished with Hollandaise

$44

“Turducken”

Turkey, Duck and Chicken with Sausage and Cornbread-Sage Stuffing

Served with a Turducken Gravy, Butternut Squash Hash,

Cranberry Chutney and Sautéed Haricot Verts

$28

Grilled Florida Mahi Mahi

Served over Roasted Marble Potatoes, Sauteed Swiss Chard, and Wild Mushrooms

In a Dijon Caper Cream Sauce

$38

Pan Seared Diver Scallops

Served over Lobster Saffron Risotto with Local Shiitake Mushrooms,

Edamame, and Truffled Sea Salt then Topped with Corn Butter

$44

A-5 Japanese Wagyu Strip Steak

Served with Roasted Tri-Colored Fingerling Potatoes,

Sauteed Swiss Chard and a Wild Mushroom and Port Wine Demi

$125

 

DESSERT

Fennel Lemon Panna Cotta

Served with Candied Celery, Powdered Brown Butter,

Whipped Cream, and Fresh Berries

$10