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Seared Sea Scallops
Moroccan ratatouille, wilted spinach, asparagus & polenta $19
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Bouillabaisse
Shrimp, Scallops, Mussels & fishes with tomato, saffron & celery$18
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Potato Crusted Salmon
Roasted garlic wild mushrooms ragout with string beans $23
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Ruby Red Trout Filet
Tomato, asparagus & Lemon; fennel, caper berries & fried eggplant $20
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Shrimp & Scallops
Fennel, leeks & tomatoes with pernod, herbs & lemon; linguine $21
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Walleye
Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes $22
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Pork Scaloppini Saltimbocca
Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus $19
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Vegetable Risotto
Grilled asparagus, Zucchini mushrooms; steamed broccoli, carrots & haricot verts, Reggiano Parmesan risotto $18
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Roast Duck
Sesame cous cous, honey, pears & figs $19
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Chicken with Orecchiette Pasta
Orecchiette pasta, snap peas, pancetta, scallions & chevre carbonara sauce $18
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Tarragon Chicken
Boneless half with string beans, local shiitake mushrooms & potato pancakes $18
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Pork Rib Chop
Georgia peaches, maytag bleu cheese & balsamic syrup $17
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"Cowboy" Ribeye
Aged Black Angus, Parmesan potatoes, green beans & roasted onions $29
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Alaskan Halibut
Wasabi pea dusted bean cakes, sesame snap peas & mango puree $23
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Filet Mignon
Roasted garlic crusted, red onion confit, broccoli & baby carrots; thyme jus $22
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Executive Chef Bryan Herzic
Our Chefs work with Mother Nature which enables us to present continuously changing menus
Please be advised that parts of our menu contain raw or scarcely cooked selections that may be harmful to those with compromised immune systems
