jumbo shrimp and fried grit cake with remoulade sauce

warm roasted Brussels sprouts and green beans with wild mushroom gravy and shaved manchego

pears, endives, toasted walnuts, blue cheese, currants, raspberry balsamic vinaigrette

mozzarella and boursin cheese, mushrooms, butternut squash, herbs, and evoo

potato, leek, chives, and manchego cheese

baby romaine with toasted focaccia bread, shaved parmesan, and tomato

Adobo and chipotle marinated and roasted chicken, pico de gallo, and queso fresco.

A variety of local and imported cheeses served with crostini, dried fruit, and apricot jam. Ask your server for this week's cheese plate selections.

thinly sliced pork marinated with garlic, rosemary, and black pepper topped with provolone cheese and served on a baquette

slow roasted free range chicken, with apples, currant, rosemary, and mayonnaise. served on a brioche roll.

braised, smoked boneless angus beef with provolone cheese, tomato, lettuce, pickle, and served on a baguette with au jus

charred black pepper dusted angus beef (10 oz) served with roasted fingerling potatoes in a brandy-mushroom demi-glaze

served with green beans & roasted Brussels sprouts, celery root slaw, and a maple-Dijon sauce

6 oz roasted salmon with green beans & Brussels sprouts, celery root slaw, and a meyer lemon dill caper sauce

slices of lemon and marble cake served with fresh fruit and whipped cream

served with rosemary-white chocolate mousse

sweet & salty finished with sweet chocolate sauce and sprinkled with sea salt

served with berry sauce, mint, and whipped cream