Alaskan Rockfish with horseradish and black pepper red skin
potatoes with lemon caper aioli, red onion marmalade, and grilled
asparagus

Angel hair pasta tossed with baby bellas, tomatoes, olives and Chef John’s special blend of herbs and spices.

Sautéed beef tips and tortellini tossed in a rich Gorgonzola cream sauce, baby spinach, grape tomatoes and toasted pine nuts topped with crispy prosciutto.

Seared lump crab cake topped with a spicy slaw and horseradish spread on a toasted brioche bun. Served with house-cut fries.

Grilled strip steak served with roasted garlic whipped potatoes, zesty brussels sprouts and natural reduction.

Gulf Shrimp and Grits
Sautéed gulf shrimp with cream cheese grits. Topped with
edamame succotash finished with a Cajun butter sauce.

Grilled salmon topped with a caramelized mandarin orange bourbon sauce served over cream cheese grits.

Char grilled flat iron steak served with mushroom parmesan risotto finished with Chef John’s V-12 sauce

Spice rubbed bourbon barrel smoked boneless pork chop topped with an apple-bacon chutney served with gratin potato

Char-grilled grass fed beef topped with sharp cheddar cheese and crispy onion straws. Served with house-cut fries.