Menu Du Jour for June 15-20
Lamp Lollipops 19
Two soy and cherry glazed lamb chops over spring mix, with heirloom tomatoes.
Geoduck Clam Ceviche 19
Pacific northwest geoduck clams in citrus with hearts of palm, cilantro and tart cherries.
Crispy Shrimp Deviled Eggs 16
Three deviled eggs topped with crispy shrimp and jalapeños.
SOUP & SALAD ADDITIONS
Loaded Baked Potato Soup 13
Cream soup of potato, cheddar, bacon and chives.
Cashew Chopped Salad 13
Roasted cashews, peppers, heirloom tomatoes and peaches, tossed with fresh greens and cashew-sesame vinaigrette.
Citrus Roasted Beef Salad 12
Beets roasted with navel oranges, tossed with leaf spinach, roasted pecans, dried cranberries and citrus vinaigrette.
22 oz. T-Bone Steak 47
Thick cut T-Bone from Spear-T Farms (Marion, SC), with sautéed El Jay Farms (Georgia) mushrooms and red wine demi-glace.
Roasted Veal Tenderloin 49
Pan-roasted veal tenderloin with a potato rosti, chanterelle mushrooms, sweet pears, crispy pancetta and a corn cream sauce.
Black Sea Bass 39
Whole pan-roasted black sea bass with a chive beurre blanc, over red rice and asparagus.
Wild Board Shank 45
Encrusted with sun-dried tomatoes, chorizo and herbs, then roasted and served over mascarpone polenta with vegetable du jour.
Inquire with your server for today’s oyster selection.
Sugar Cookie Crusted Cheesecake 13
Caramel cheesecake filling inside a sugar cookie crust, topped with whipped cream.