Lunch Menu
Starters
Potato Gnocchi Gratin
basil fondue, gremolata, arugula, fried mozzarella
8~
Smoked Chicken and Spinach Cannolis
mushroom mornay, red pepper chantilly
8~
Fritto Misto
buttermilk shrimp, snapper and squid, jalapeno,
pickled onion, smoked tomato aioli
12~
Sherry Crab Bisque
jumbo lump crabmeat and lemon crème fraîche
6~ cup / 9~ bowl
Butternut Squash and Pear Soup
buttermilk biscuit, tasso, apple bourbon jam, chili oil
5~ cup/ 8~bowl
Cheese Plate
house made garnishes, fruit, breads and crackers
16~
Salads
Duck Confit
root vegetables, pomegranate kernels,
smoked chick peas, candy apple vinaigrette
8/14~
Smoked Pear and Arugula
goat cheese mousse, dried cranberries,
orange blossom honey, candied walnuts
9~
Mandarin Orange Surf and Turf
filet medallions, lobster tail, radicchio, organic greens, pickled onions,
raspberry tarragon vinaigrette
12/20~
Foraged Mushroom Napoleon
arugula, fennel seed pastry, brie, grilled onions,
roasted peppers, basil oil
9/14~
Caesar Salad
toasted brioche, parmesan tuille, sundried tomato caponata 9~
add chicken 6~ add crab cake 8~ add filet 8~
Buffalo Tiger Shrimp
romaine hearts, celery root, organic carrots, Maytag blue cheese,
crispy celery, buttermilk chive emulsion
16~
Sandwiches
served with gaufrettes
or with fresh fruit ($3 charge)
Sandwich, Soup, Salad
choice of half sandwich with cup of soup or field green salad
10~
Chimmichurri Grilled Chicken “BLT”
preserved tomato, arugula, smoked bacon, avocado
9~
Open Faced Crab Imperial Melt
english muffin, tomato, gruyere cheese, citrus greens
12~
Grilled Filet Burgers
gorgonzola fondue, coffee onion marmalade
12~
Cuban Reuben
black forest ham, pork belly, swiss cheese,
mango jicama slaw, mango mustard
10~
Red Pepper Falafel Burger
organic greens, tomato, grilled onions, tzatziki
9~
Entrées
Grilled Berkshire Pork Tenderloin
curry creamed spinach, smoked chick pea salad,
medjool date chutney
15~
Coriander Seared Ahi Tuna
yuzu tapioca pudding, sea beans, mango,
jicama, blood orange
18~
Crab Cake
fingerlings, organic carrots, crispy celery,
lobster corn nage butter
18~
Braised Short Rib “Wellington”
pomme puree, haricot vert, smoked tomato jus
17~
Daily Vegetarian Entrée
Executive Chef - Donny Merrill
Menu Contributions- Don’ta Whitley
-18% gratuity will be added to parties of six or more-
Ask about our private dining rooms and conference center for
private functions and business meetings.
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