| Pan-seared Seasonal Catch | $26.99 |
| With Wild Mushrooms and Scallop Risotto with Celery Root Nage finished with Parsley-Truffle Oil | |
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| Pan-seared Ahi Tune | $25.99 |
| With Parsnip Puree, Roasted Carrots, Caramelized Cipollini Onions and Red Wine Reduction | |
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| Blackened Catfish | $20.99 |
| Served over Pepper Jack Cheese Grits, topped with Tomato Marmalade and Basil Oil | |
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| Seared Chicken Breast | $20.99 |
| Served over Spaetzle finished with Applewood Smoked Bacon-Chicken Broth | |
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| Grilled New York Strip Steak | $30.99 |
| Served with Roasted Potatoes, Watercress and Tomatoes tossed in Caramelized Shallot Vinaigrette | |
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| Grilled Mahi-Mahi | $25.99 |
| Served with Spiced Pineapple Chutney over Cashew-Jasmine Rice finished with Coconut Rum Beurre Blanc | |
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| Wild Mushroom Lasagna | $16.99 |
| Roasted Wild Mushrooms, Wilted Arugula and Spinach, Fortina, Parmesan, Mascarpone and Ricota Cheese, Rustic Tomato Ragoût | |
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| Seared Sterling Salmon | $23.99 |
| With Ratatouille | |
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| Grilled Pork Tenderloin | $22.99 |
| Served with Sweet Boniato Potatoes and Green Beans drizzled with Pecan Sauce | |
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