Dinner Menu

Soups & Starters
Butternut Squash Bisque with Sage Crème Fraîche

Turtle Soup with Amontillado Sherry

Soup du Jour

Prince Edward Isle Mussels in White Wine with Apple Smoked Bacon, Maytag Blue Cheese & Cream

Spinach Gnocchi à la Parisienne with Autumn Squash, Prosciutto, Parmesan Reggiano in a Sage Cream Sauce

Escargot en Profiterole with Exotic Mushrooms, Leeks & Shallots in Brandy Tarragon Cream Sauce

Grilled Alligator Sausage with Celeriac Remoulade & Cranberry-Whole Grain Mustard

Petite Louisiana Lump Crab Cake with Spicy Remoulade Vert
Charcuterie Plate

Salads
Pistachio Crusted Goat Cheese on Mixed Field Greens with Pomegranate-Molasses Vinaigrette

Belgian Endive with Saffron & Riesling Poached Pears, Candied Walnuts, Maytag Blue Cheese & White Balsamic Vinaigrette

Roasted Beets with Watercress, Chive Scented Goat Cheese, Toasted Hazelnuts & Meyer Lemon Vinaigrette

Jumbo Lump Crab Cobb Salad with Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & Green Goddess Dressing

Entrees
Seared Sea Scallops over Sautéed Spinach & Roasted Fingerling Potatoes with Meyer Lemon Sauce Piccata

Fennel Pollen-Dusted Hard-Seared North Atlantic Salmon with Confit of Grape Tomatoes and Saffron & Leek Nage

Prince Edward Isle Mussels Steamed in Sauvignon Blanc with Leeks, Shallots, Garlic & Thyme

Fish du Jour

Sautéed Medallions of Pork Tenderloin with Sauce Hussarde: Horseradish Scented Demi-Glace with Prosciutto & Shaved Parmesan Reggiano

Oven Roasted Steen’s Cane Syrup Cured Duck Breast & Confit Duck Leg Quarter à la Satsuma with Stone Ground Goat Cheese Grits

Coq au Vin: Chicken Braised in Côtes du Rhone with Apple Smoked Bacon, Pearl Onions & Crimini Mushrooms

Seared Flat Iron Steak with Exotic Mushrooms & a Green Peppercorn, Madeira
Demi-Glace

Cassoulet: Braised French White Beans with Slab Bacon, Duck Sausage, Andouille & Leg Quarter of Duck Confit

**Use of Cellular Phones is Prohibited in the Dining Room
**A Gratuity of 20% will be Added to Parties of Six or More