Wild-caught Yellowfin Tuna with thinly sliced cucumber, red onion, radish, minced garlic and Wakame seaweed salad. Served over avocado paint and finished with a ginger-soy vinaigrette, crispy wontons and fresh Tobiko.
Baked in garlic butter, topped with Brie cheese and Japanese breadcrumbs.
A quartet of jumbo shrimp served in a chilled glass with a classic horseradish cocktail sauce and a lemon wedge.
One colossal lump blue and red crab meat cake, pan-seared with wilted spinach, butternut squash puree and Chardonnay mustardo.
Four tempura-fried Louisiana gold-band oysters topped with Pernod-scented creamed spinach, Muenster cheese, Hollandaise sauce and lobster dust.
Jumbo sea scallops wrapped in Applewood smoked bacon and served with butternut squash puree, sweet potato sticks and Kentucky bourbon sauce.
Double cream Brie cheese wrapped in pastry dough and baked golden-brown. Finished with bacon & onion jam, peach compote and truffle honey.
Pan-seared with Creole spices and served with sweet potato fries. Finished with a chipotle aioli.
Blackened Angus filet mignon tips served on a toasted crostini and topped with Bleu cheese crumbles. Finished with a drizzle of veal au jus.
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Cornmeal encrusted green tomatoes dipped in buttermilk and fried golden brown. Served over a zesty red pepper remoulade and topped with roasted corn relish and spicy peanuts.
A half dozen Louisiana gold-band oysters served on salted ice with horseradish, cocktail sauce, and lemons.
Homemade salad dressings include: Sweet & Sour Poppy Seed, Blue Cheese, Ranch, Greek, Balsamic Vinaigrette
Chef’s daily selection of fresh ingredients. Ask your server for description.
Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.
Served with rainbow carrot, red pepper and yellow squash vegetable ribbons. Finished with a lemon vinaigrette and pea tendrils.
Red beets with goat cheese mousse, baby spinach salad and brandied pecans. Finished with chive oil and balsamic reduction.
Mixed greens salad with bacon crisps, roasted red pepper, pickled asparagus and grape tomatoes served over a bed of crispy potato sticks then topped with a sunny side up quail egg.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.
Prepared tableside by your server for two or more, this salad is our Southern rendition of Caesar Cardini’s famous recipe.
The following items are served with a garden salad and your choice of house mashed potatoes or vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
14 oz. cut of certified USDA Prime grade beef encrusted with our signature rub of coarsely ground coffee beans, sea salt, and cracked black peppercorns. May be ordered plain upon request.
16 oz. cut of Midwestern Black Angus beef with optimum marbling for intense flavor.
8 oz. center cut of our most tender Black Angus beef. Hand-selected and wet aged in-house. Finished with a cabernet demi-glace.
8 oz. filet mignon encrusted with cracked black peppercorns and served with a Dijon mustard, brandy, and Madagascar green peppercorn cream sauce.
8 oz. sous vide tenderloin finished with our homemade bacon bourbon glaze. Served medium rare or medium only for maximum tenderness.
8 oz. sous vide Angus beef tenderloin medallions served with jumbo lump red crab, asparagus, and béarnaise sauce. Served medium rare or medium only for maximum tenderness.
Served for two. Hand-selected and specially seasoned center cut filet mignon that is carved, cooked, and flamed tableside by your server. This entrée is accompanied by creamed spinach, sautéed mushrooms, house mashed potatoes, and fresh asparagus.
Slow roasted cut of boneless ribeye dipped in Au Jus. Available in Show (8 oz.), Place (12 oz.) or Win (16 oz.). Due to demand, we cannot guarantee that prime rib will be available during later business hours.
The following items are served with a garden salad.
Frenched rack of lamb grilled to temperature and served with baby red mashed potatoes, garlic spinach, tomato jam, and bacon-bourbon glaze.
Organic free-range roasted half chicken (semi-boneless) topped with thyme-scented pan jus. Served with house mashed potatoes or vegetable du jour.
Twin pork cutlets coated with fresh breadcrumbs then sautéed golden-brown. Served alongside green and golden raisin risotto and finished with a smoky-bourbon glaze.
Herb and citrus marinated pheasant breast, pan-seared and served over a white and wild rice cake. Finished with a port wine infused roasted chicken demi-glace.
The following items are served with a garden salad.
Pan-seared Panko encrusted Yellowfin Tuna served with red jasmine rice, Shanghai baby bok choy, sautéed carrots and pickled ginger. Finished with a tangy soy glaze and wasabi cream sauce.
Two colossal lump blue and red crab meat cakes, pan-seared with garlic spinach, butternut squash puree and Chardonnay mustardo. Served with house mashed potatoes or vegetable du jour.
Wild-caught Fair Trade Certified Maine Lobster tails broiled and served with freshly drawn butter. Served with your choice of house mashed potatoes or vegetable du jour.
Lightly breaded and pan-seared local grouper topped with wild-caught shrimp. Finished with a diced tomato lobster cream sauce. Served with your choice of house mashed potatoes or vegetable du jour.
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce, and roasted tomatoes. Served over smoked Gouda cheese grits.
Creamy egg custard infused with Grand Marnier liqueur. Topped with caramelized raw sugar, whipped cream, and fresh berries.
Dark chocolate and Kahlua-infused bread custard served with bacon-bourbon glaze, caramel sauce, and triple cream vanilla bean ice cream.
The servers’ favorite – chocolate, walnut, and pecan pie pulled fresh from the oven and served warm. Accompanied by two scoops of triple cream vanilla bean ice cream, caramel sauce and chocolate ganache.
A delectable tower of chocolate that begins with a chocolate cookie crust, a layer of semi-sweet chocolate ganache, then topped with Russian chocolate mousse. Finished with homemade whipped cream and raspberry puree.
A little slice of Manhattan – Adapted from an age-old recipe of fresh ricotta cheese, cream cheese, sour cream, and real vanilla. Baked in an Italian shortbread crust and topped with your choice of raspberry or caramel sauce.
(Must be served for two or more)
Our best-selling dessert – This proprietary blend of butter, brown sugar, cinnamon, orange zest, freshly sliced bananas, and Myer’s dark rum is mixed tableside by your server, then flamed and immediately poured over vanilla ice cream.
This deliciously refreshing custard pie is made with real Key West limes and served within a graham cracker crust. Finished with a dollop of homemade whipped cream.
Creamy peanut butter topped with a rich chocolate glaze over a chocolate cookie crumb crust. Served with caramel sauce and fresh whipped cream.
A true taste of the Old South! Granny Smith apple pie with crumble topping served warm with triple cream vanilla bean ice cream and caramel sauce.
Paddy Irish Whiskey, Green Crème de Menthe, Freshly Brewed Coffee, Whipped Cream
Cognac, White Crème de Cacao, Vanilla Ice Cream
Peppermint Schnapps, Kahlua, Freshly Brewed Coffee, and Sugar. Topped with Whipped Cream.
Green Crème de Menthe, White Crème de Cacao, Vanilla Ice Cream.
Svedka Vanilla Vodka, Frangelico, Freshly Brewed Coffee. Topped with Whipped Cream.
Tia Maria Liqueur, Crème de Cacao, Bailey’s Irish Cream