jumbo shrimp and fried grit cake with remoulade sauce

whipped chickpeas flavored with tahini, garlic, herbs, extra virgin olive oil and served with crispy corn tortillas and vegetables

baby arugula, red grapes, Danish blue cheese, toasted pecans, radish, cucumber, raspberry balsamic vinaigrette

with mozzarella cheese, baby arugula, and a balsamic reduction

tomatoes and vegetables roasted and simmered with tarragon and topped with shaved parmesan cheese

olives, marinated mozzarella, and gem lettuce drizzled with citrus dressing

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

various cheeses served with fresh fruit, crostini, toasted pecans, apricot preserves

herb roasted turkey breast on a multi-grain roll with pesto and roasted red pepper tapenade

slow roasted free range chicken, with chives, celery, red onion, 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

served with roasted fingerling potatoes, asparagus & fennel salad, and a Dijon-maple sauce

angus beef, roasted fingerling potatoes, spring onion-mushroom demi-glace, baby arugula, and blue cheese

served with brown rice pilaf, topped with asparagus & fennel salad, and drizzled with a passion fruit glaze

served with brown rice pilaf, topped with roasted red pepper-tapenade, baby arugula, and herb vinaigrette

pecan crusted cheesecake topped with strawberries, honey, and thyme

a selection of three different homemade ice creams. ask your server for this week's creations

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

served with berry sauce, mint, and whipped cream