STARTERS

Chopped Iceberg Salad

With Point Reyes Bleu Cheese, Bacon Lardons, Grape Tomatoes,

Carrots, and Corn Nuts Drizzled with a White Balsamic-Basil Vinaigrette

$14

Beef and Pork Fall Spiced Empanadas

Drizzled with a Pomegranate Reduction

$12

Chicken Tinga Tostada

with Fried Avocado, Pickled Jalapeno, Queso, Chimichurri,

and Pickled Red Onions

$13

“Charcuterie Board”

House-Made Mustard Seed Salami & Soppressata

with Smoked Provolone and Kenny’s Bleu Gouda

Candied Pearled Onions, Pickled Vegetables and Honey Mustard Sauce

$25

ENTREES

Pan Seared Florida Red Grouper

Served with Crispy Sunchokes, Grilled Broccolini, and Farro

Finished with Marinera and Black Garlic Aioli

$42

Smoked Salmon and Cavatappi Pasta

Tossed with Baby Spinach, Sun-Dried Tomatoes, and Capers

In a Goat Cheese Cream Sauce

$24

Grilled Angus Filet Mignon Oscar

Topped with Crab, Grilled Asparagus finished with Hollandaise

Served over Roasted Garlic Mashed Potatoes

$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

$26

Wild Game Bolognese with Tagliatelle Pasta

Topped with Crispy Arugula, Turnips, Cremini Mushrooms, and Broccolini

Topped with Shaved Aged Parmesan

$32