Dining Room

Soup and Starters

Lobster Bisque: Chive oil, crème fraiche
Petite Filet Mignon: 4 oz. filet, honey redskin potatoes, spinach, pinot noir demi glace
Shrimp Cocktail: Spicy cocktail sauce, served chilled
Surf ‘n Turf Skewers: Filet mignon, shrimp, crostini, field greens, fiery horseradish dipping sauce
Crab Cake: Jumbo lumb crabmeat, tomato and cucumber salsa, whole grain mustard aioli
Bruschetta: Crostini, marinated tomatoes, capers, pesto, parmigiano reggiano
Fruit and Cheese Plate: Chef selection of fine cheeses, fruits, toasted crostini
Buttermilk Polenta: Fresh marinara, basil, parmigiano reggiano
Spinach and Artichoke Dip: Parmesan cheese, tortilla chips
Sautéed Spinach: Sautéed with olive oil and spices
Asparagus: Sautéed with olive oil and spices

Signature Salad: Chopped romaine, white wine infused cranberries, blue cheese, spicy pecans, tomato basil vinaigrette
Caesar Salad: Chopped romaine, tomatoes, house made croutons, parmigiano reggiano cheese
Field Greens: Shaved carrots, red onions, balsamic vinaigrette

Crab Cakes: Jumbo lump crab cakes, toasted garlic risotto, haricot vert, whole grain mustard aioli
Chilean Sea Bass: Pan seared, spinach, farro
Pecan-Encrusted Tilapia: Creamy risotto, spinach, lemon butter
Bone In Pork Chop: 10 oz. bone in loin, buttermilk polenta, spinach, coconut pineapple glaze
Rosemary Chicken: Twin chicken breast and wing, smashed redskin potatoes, poached carrots
Filet Mignon: 8 oz. prime center cut tenderloin, buttermilk mashed potatoes, asparagus, pinot noir demi glace

Fettuccini: Tossed in marinara with fresh cut basil, parmigiano-reggiano cheese
Fettuccini with Shallot Cream Sauce: Creamy butter and shallots sauce, parmigiano-reggiano
Shrimp and Crab Fettuccini: Sautéed shrimp, jumbo lumb crab, diced tomatoes, shallot cream sauce
Bolognese Pasta: Beef and pork simmered in a traditional long tomato sauce