CHEF’S FISH SELECTION PRICED DAILY

Fresh filet of fish pan seared with crabmeat butter sauce and fresh asparagus

Recommended Wine: Franciscan Chardonnay

GRILLED FILET MIGNON MARKET PRICE

Center cut Black Angus beef, potato and gouda tart, baby beans, mushroom demi-glace

Recommended Wine: St. Francis Merlot

Pan seared breast, duck leg confit, andouille and cornbread dressing, huckleberry glaze

Recommended Wine: Rosemount Shiraz

Fresh grilled salmon with garlic-braised spinach and a citrus beurre blanc

Recommended Wine: Cakebread Sauvignon Blanc

Sautéed boneless breast of chicken with rosemary, oregano, and mushrooms, tossed with linguine pasta finished with Reggiano Parmigiano

Recommended Wine: Sonoma-Cuter “Russian River” Chardonnay

Molasses glazed pork loin, four cheese macaroni and baby beans

Recommended Wine: Von Hovel Riesling

Pan Sautéed baby white veal, layered with a portabello crabmeat stuffing, fresh asparagus, sherry beurre blanc

Recommended Wine: La Crema “Sonoma Coast” Pinot Noir

Sautéed gulf shrimp, tossed with a habanero and sesame sauce, vegetable fried rice

Recommended Wine: Ferrari-Carano Fume Blanc

Farm raised stewed rabbit, onions, peppers and celery in a spicy tomato broth, served with andouille rice pilaf and baby beans

Recommended Wine: Merryvale “Starmont” Cabernet Sauvignon

Roasted eggplant topped with crawfish and crabmeat butter sauce, sautéed Gulf shrimp and finished with Hollandaise

Recommended Wine: Matanzas Creek Chardonnay

House Salad with Entrée: House Dressing, Red Wine Vinaigrette, Creamy Blue Cheese, Thousand Island, Honey Mustard

PLEASE NOTIFY YOUR SERVER OF ANY FOOD ALLERGIES!