Spring Menu

Steamed Mussels in a garlic, white wine, and saffron broth 8

Shrimp and Grits with tomatoes, scallions, country ham, and Andouille sausage 12

Bacon-wrapped Crab-stuffed Shrimp with wilted arugula salad and a warm honey-mustard dressing 11

Grilled Asparagus with goat cheese croquette and oven-dried tomato salad 8

Country Pate served with duck rillette, aged gouda, and pepper relish 9

Yellowfin Tuna Tartare with roasted Vidalia onion, lemon aioli, and wonton crisps 10

Calamari Fritti with honey-ginger aioli 8

Grilled Wild Boar Sausage with German potato salad and spicy home-style applesauce 8

Roasted Chicken and Vegetable Soup with chive dumplings cup 6 bowl 8

Cream of Asparagus Soup with crispy black pepper bacon cup 5 bowl 7

House Salad with spiced pecans, poached pears, and Gorgonzola vinaigrette 7

Caesar Salad with creamy dressing, croutons, and Parmigiano-Reggiano cheese 7

Baby Arugula Salad with toasted almonds, sliced brie, and strawberries in red wine and basil vinaigrette 7

add Gorgonzola or anchovies to salads $1.00

Seared Jumbo Scallops with Swiss chard, candied fennel, confit new potatoes, and foie
gras butter sauce 28

Chicken Trio with fried leg, confit thigh, and grilled breast on Savoy cabbage slaw, white cheddar grits, and
Southern kale 21

Sautéed Flounder "Oscar" with roasted leg, udon noodles, broccolini, tempura fried shiitakes, and ginger-miso
broth 26
 Grilled Beef Filet with Maytag mashed potatoes, grilled portabellos, asparagus, caramelized shallot compound
butter, and black peppercorn reduction 34

Pan-seared, Alaskan Halibut on warm salad of fingerling, peas, spinach, and roasted red peppers, with
strawberry-zinfandel sauce, and spicy honey-cashew pesto 30

Popcorn-crusted Walleye with bacon mashed potatoes, green beans, classic tartar sauce, and tart cider butter
27

Grilled Masala-rubbed Lamb Rack with cilantro pesto glazed potatoes, zucchini, tomato chutney, and cucumber-
mint raita 30

Pan-seared Tuna au Poivre on creamed spinach with smoked paprika butter sauce and shoestring potatoes 28

Mushroom Ravioli with sweet Maderia broth, sautéed oyster mushrooms, and ricotta salata cheese 18

Grilled Beef Filet with lobster mashers, black-pepper truffle mascarpone, Cognac reduction, and spinach

Lasagna with chicken and pork sausage, marinara sauce, and mozzarella cheese 17

to accommodate your request, a 2.00 surcharge is added to split entrees

* the FDA warns that consuming raw or undercooked meat or seafood could cause
illness
18% gratuity will be added to parties of seven or more

Executive Chef: David Tetzloff

Sous Chef: Alexis Randolpf

We are open for dinner Sunday thru Thursday 5:00pm - 10:00pm and Friday thru Saturday 5:00pm - 11:00pm.