Sushi grade Ahi tuna with cucumber relish, mango salsa, and wasabi cream cheese inside crunchy phyllo cups. Served with pickled ginger and soy sauce.
Oven baked savory seafood topped with parmesan dill breadcrumbs. Served with grilled flatbread wedges.
Pan-seared colossal lump blue and red crab, garlic spinach, butternut squash puree, and chardonnay mustardo.
Four Louisiana gold-band oysters on the half shell topped with wilted spinach, bell peppers, Applewood smoked bacon, onions, and Japanese breadcrumbs. Finished with béarnaise sauce.
Baked in garlic butter, topped with Brie cheese and Japanese breadcrumbs.
A half dozen large wild caught shrimp served with a Bloody Mary cocktail sauce.
Jumbo sea scallops, wrapped in Applewood smoked bacon and served with butternut squash puree, sweet potato sticks, and Kentucky bourbon sauce.
Pan-seared with Creole spices and served with sweet potato fries. Finished with a chipotle aioli.
Angus beef tenderloin tossed in our house seasoning and seared in a cast iron skillet. Served with béarnaise sauce. Add blue cheese crumbles for $1.
Portabella mushroom stuffed with house cured sausage, fire roasted peppers, aged parmesan, and cream cheese. Served with grilled pita bread wedges.
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Southern-grown green tomatoes, dipped in buttermilk, and fried golden brown. Topped with prosciutto-wrapped fresh mozzarella, basil, microgreens, and spicy pepper jam.
A half dozen Louisiana 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.
Roasted red and golden beets with local goat cheese and microgreens, white truffle honey, and toasted pumpkin seeds.
Baby spinach, peppery arugula, sliced strawberries, shaved red onion, Greek feta cheese, toasted pecans, and sweet onion vinaigrette.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.
Ultra fresh mozzarella cheese, heirloom tomato slices, basil oil, locally grown microgreens, and aged balsamic gastrique.
Freshly cut watermelon steak, Greek feta cheese dressing, cucumbers, heirloom tomatoes, shaved red onion, toasted pine nuts, balsamic drizzle.
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.
20 oz. center cut Angus beef T-Bone steak grilled to perfection. Served with compound butter.
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.
Roasted half Peking duckling served crispy with our Chef’s fresh fruit sauce of the moment. Served with house mashed potatoes or vegetable du jour.
Lightly breaded all natural chicken breasts, pan-fried and served with sautéed greens, bacon crisps, and toasted pecans. Finished with a Dijon mustard cream sauce.
12 oz. of grilled center-cut Frenched chop served with sautéed peaches, Applewood smoked bacon, shallots, garlic spinach, and homemade peach barbeque sauce.
Myers all natural boneless short rib, sous vide and served over white truffle mushroom risotto, sautéed asparagus, and cabernet demi-glace.
The following items are served with a garden salad.
Caribbean-seared Ahi tuna with Chinese black rice, mango salsa, and mango-lime mojito sauce.
Two colossal lump red crab 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