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first course

Baby Greens pomegranate vinaigrette				7
Asparagus & Grilled Romaine Heart Salad spiced pecans, bleu cheese ranch dressing, egg mimosa				10
Curry Shrimp Cocktail dill yogurt sauce				12
Pan Seared Scallops celery tartare, cauliflower puree & apple				12
Crab Cake cucumber, mango-pepper salad, guacamole, pineapple consomme				14
Potstickers shrimp and shitake potstickers, ponzu sauce				9
Truffled Scallops creamy old fashioned grits, red eye gravy				12
Garlic Shrimp olive and artichoke salad, lemon vinaigrette				12
Smoked Salmon Salad avocado, cucumber, red onion, & capers w/ a beet reduction				10
Cornmeal Crusted Calamari yellow & red tomato, avocado, truffle soy vinaigrette				9
Warm Spoonbread crawfish and shrimp ragout				12
Goat cheese, watermelon, & Beet Salad hearts of palm, beet syrup				8

main course

A Plate From the Garden seasonal vegetables sauteed w/ ginger & garlic, potato puree or grits				14
Slow Baked Salmon Fillet carrot & wasabi sauce, green apple gelee, fingerling potato, poached shrimp				20
Chatham Cod smoked paprika crust, cauliflower & sweet pea samosa, coconut cilantro broth				19
Lamb Cannon chocolate & vanilla sauce, baby bok choy, kirsch cherries				22
Almond Mustard Rib Eye Steak burnt onions, spinach, truffled potato puree				27
Zinfandel Braised Short Ribs wild mushrooms, yukon mash, horseradish crème fraiche				21
Slow Roasted Pork Tenderloin roasted vegetables, saffron shellfish sauce, seared diver scallop				24
Sautéed Red Snapper melting peppers, capers, white raisins, black-eyed pea fritters				22
Pan Roasted Chicken Breast seasonal vegetables, potato gnocchi, au jus				17

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