Pecorino Crusted Chicken Breast

pan roasted chicken breast, topped with white wine, mushroom, thyme cream sauce; served over chef’s potato and vegetable du jour 

Brown Butter Potato Gnocchi

with pecorino romano cheese 

Sea Salt Baked Potato

with applewood smoked bacon, sour cream, salted butter and herb olive oil

Sauteed Spinach

with roasted garlic, tomatoes, and red onions 

Roasted Brussel Sprouts.

candied bacon and balsamic glaze

Grilled Asparagus Almondine

Maple Sage Roasted Half Duckling

crispy skin, vermont maple and sage glaze, served with fire roasted sweet potatoes and sauteed spinach 

Seafood Bouillabaisse

colossal shrimp, diver scallops, wild caught grouper, and mussels in a house made saffron fumet; served with grilled french demi baguette 

North Atlantic Dover Sole

delicious light and flakey fish from the fishing port of dover, England. lightly sauteed in lemon butter, with toasted almonds, and charred lemon. deboned tableside; served with fingerling potatoes and […]

Grouper Bon Appetit

Sauteed with heirloom tomatoes, capers, feta cheese, and lemon butter sauce; served with cucumber salad and fingerling potatoes