Tender langostines in a creamy coconut milk bisque with port reduction

Tempura crab and shrimp, cheese fondu, rocoto chili, almond cilantro pesto

Beef filet, seared and finely sliced, arugula, parmesan cheese, truffle oil and capers

Tender fried calamari and tempura veggies with remoulade

With grape tomatoes, currried spinach coulis and crostini

Imported goat cheese in panko crust with pickled beets and an orange fennel compote

Spinach ravioli stuffed with braised beef short ribs in a sage and butter emulsion with chorizo and asparagus

Florida lobster tail, scallop and shrimp with asparagus, fennel fondue and Sambuca

Seared and glazed with Bourbon and English mustard served with choice of potato, grits or rice

French rack smothered with porto jus, served with choice of potato, rice or grits

Chef's Choice

10 oz tender beef slow roasted with marrow, Barolo and trufle scent in saffron risotto (Full or half

Today's freshest fish in Chef's complimentary preparation

Shrimp, candied tomato, lemon, Chardonnay and tarragon with fres in-house pasta

Pasta made fresh in-house, in a traditional carbonara sauce with bacon,  alone 

or topped with your favorites

 Add spicy Creole chicken tenderloins  $4

Add Berbere blackened shrimp  $6

Forbidden black rice or ancient grain

Chef's choice of potato

Creamy stone-ground white grits made with Tillamook cheddar

Seasonal sauteed vegetables with candied bacon and a balsamic gastrique