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entrées

Herb Marinated

Filet Mignon

 Market Price

whipped potatoes, seasonal vegetables,

peppercorn-Cognac sauce

Grilled Salmon 39

creamy polenta, seasonal vegetables,

Pinot Noir-Ozark Forest mushroom sauce

Seafood Stew 47

Key West shrimp, jumbo lump crab, scallops, mussels, Tony's tomatoes, carrots,

Thai-curry broth, jasmine rice

Shrimp & Grits 39

Key West shrimp, Tony's tomatoes,

pork belly, shrimp gravy,

Vermont white cheddar grits

Chef's Cut Market Price

creatively inspired, verbally discussed

Grilled Pork Rib Chop

 39

sweet potato purée, seasonal vegetable,

maple-bourbon glaze

Pan Roasted Duck Breast

 39

fall vegetable hash, duck confit, parsnip purée, fig-port wine sauce

Warning: Consuming raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

EXECUTIVE CHEF MATT GLICKERT