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

Chilled Gulf Shrimp Cocktail

Served with Zesty Chipotle-Horseradish Cocktail Sauce

$15

Charcuterie Board

House-Made Finocciona Italian Sausage & Ventricina Salami

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

Gochujang Jam, and Red Wine Pear Jelly

$25

ENTREES

Grilled Angus Filet Oscar

Topped with Crab Served over Garlic Mashed Potatoes

With Grilled Asparagus Finished with Hollandaise

$44

Sauteed Gulf Shrimp Pasta

Tossed with Wild Mushrooms, Sun-Dried Tomatoes, Asparagus Tips

and Angel Hair Pasta in a White Wine Butter Sauce

$28

Grilled 16oz. Angus Ribeye Steak

Served over Roasted Tri-Colored Fingerlings and Tri-Colored Carrots

Finished with an Oyster Mushroom Port Demi and Herb Compound Butter

$54

Pan Seared Hawaiian Butterfish (Walu)

Served over Butternut Squash Hash

with Sauteed Green Beans, Roasted Corn Butter Sauce and Red Pepper Coulis

$44

Add-On 3 Grilled Shrimp $10 / Sauteed Cremini Mushrooms $8

Blue Crab and Hollandaise $14

DESSERT

Layered Chocolate Mousse Cake

With Chocolate Cake, Chocolate Mousse and Chocolate Ganache

$10