Crispy Belgium endive with Bartlett pears, toasted walnuts, Gorgonzola cheese and a champagne vinaigrette.

Baby Tuscan romaine dressed with our house-made Caesar dressing, Parmesan cheese and house-made croutons.

Wedge of crispy iceberg topped with in-house bleu cheese dressing, croutons, red onions, tomatoes, applewood smoked bacon, and Gorgonzola crumbles.

Grilled house focaccia croutons with truffle honey mustard dressing, fresh cucumbers, onions, tomatoes, and feta served over locally sourced spring mix.

Seasoned tomato slices, fresh mozzerella cheese, a basil vinaigrette and locally sourced spring mix topped with sweet balsamic vinegar reduction and crispy prosciutto.

Crispy calamari tossed with fresh tomatoes, green onions and pepperoncini, drizzed with our citrus remoulade sauce.

Risotto balls mixed with prosciutto, and fresh herbs, stuffed with Gouda cheese, flash-fried, served on our house marinara.

Colossal Gulf shrimp marinated and grilled to perfection. Served chilled and lightly seasoned with a side of our house-made cocktail sauce.

Hand crafted salmon cakes with grilled salmon, crispy bacon, blistered poblano, bound with zesty citrus remoulade and served with lemon-thyme aioli.

Grilled beef tenderloin served on crispy crostinis with a creamy horseradish sauce topped with blistered tomato bruschetta and drizzled with balsamic reduction.

Gulf shrimp sauteed with mushrooms, pine nuts, sun-dried tomatoes and garlic on a bed of wilted spinach with lemon beurre monte, served over angel hair pasta.

Fresh Atlantic salmon, pan-seared and topped with lump crab meat and bernaise sauce served over asparagus and Parmesan risotto.

Pan seared sea bass served with a blistered tomato pesto cream, angel hair pasta, shaved asparagus and broccolini then topped with roasted pine nuts, crispy capers and prosciutto.

Pan seared diver scallops served over Parmesan risotto, grilled asparagus and lemon beurre monte, topped with truffle gremolata.

Blackened redfish, pan seared and topped with a Gulf shrimp and crab Ponchartrain cream sauce, served over mashed potatoes and seasonal vegetables.

Salmon stuffed Gulf shrimp served over sweet potato grits, crispy brussel sprouts with a Gouda bechamel sauce.

Flour-dusted chicken breast, pan roasted, with herbaceous orzo pasta, seasonal vegetables, topped with lemon beurre monte, tomato bruschetta, and crispy capers.

Coffee rubbed and beer braised cross-cut veal shank slow roasted with root vegetables in wine and tomatoes, served with creamy mashed potatoes and fresh vegetables.

Pan seared skin-on duck breast served over truffle semolina-polenta with shaved asparagus and broccolini topped with a blackberry jalapeno reduction.

8oz grilled filet topped with a burgundy jus, served with grilled asparagus and creamy mashed potatoes.

Grilled lamb chops stuffed with medjool dates, creamy chevre and crispy prosciutto, served over mashed sweet potatoes and Millbrook trumpet king pearl mushrooms with broccolini florets, finished with red wine blackberry reduction.

Reverse seared elk tenderloin served with crispy brussel sprouts, grilled mushrooms and butternut squash dauphinoise with whipped ricotta topping, finished with toasted juniper and gin gastrique.

Creamy house-made Alfredo sauce tossed with fettuccine noodles

Large home-made meatballs with Bolognese sauce, tossed with spaghetti.

Crispy breaded eggplant layered with Mozzeralla cheese and fresh basil, then baked in our house-made marinara sauce, served with angel hair Aglio Olio.

Rigatoni pasta with caramelized onions, roasted mushrooms, tossed in a Marsala cream sauce and topped with thinly pounded pan roasted chicken.

Fresh blue crab and Gulf shrimp suateed with bacon, peas, and jalapeno garlic confit in a vodka sauce.

Penne pasta in a crimini mushroom cream sauce with pork fennel sausage, blistered tomatoes, spinach, basil, and topped with fried artichoke hearts and crispy prosciutto.

Fresh black and pink peppercorns toasted with ancho and guajillo peppers, Parmesan cheese, tossed with bucatini noodles then topped with Gulf shrimp and crispy brussel sprouts.

Rigatoni pasta with sun-dried tomatoes, roasted wild mushrooms and prosciutto, tossed in a roasted garlic cream sauce and topped with thinly pounded pan roasted chicken.

Triple Sec, champagne, Limoncello, vodka, fresh lemon & pomegranate juices.

Champagne, peach schnapps, pinnacle vodka.

Grey Goose la Orange, Cointreau, cranberry juice.

Absolut Citron vodka, Limoncello, Sweet & Sour and fresh lemon juice.

Kahlua, Rum Chata, Godiva chocolate liqueur, splash of creme.

Pinnacle vodka, Triple Sec, fresh pomegranate and lime juice.

Stoli vanilla vodka, white chocolate liqueur, and Godiva dark chocolate liqueur.

Tequila, Triple Sec, Amaretto, Sweet & Sour with fresh lime juice.

21 Seeds Grapefruit/Hibiscus tequila, grapefruit juice, agave syrup, fresh lime, topped with soda and Sprite.

Stoli vodka, UV Cake, pineapple & cherry juices.

Sky strawberry vodka, Godiva chocolate liqueur.

Jack Daniels dark rye, Averna, and bitters.