Pan Seared Chilean Sea Bass with Poached Oyster, $33
Carrot Ginger Puree, Pepper Cream Brussel Sprouts, Bearre Nantais



Pan Roasted Gulf Red Snapper and Jumbo Shrimp, $31
Parsnip Puree, Asparagus, Toasted Hazlenuts ,Rosemary and lemon Butter Noisette



Caramelized Day Boat Scallops, $30
Tomato Concasse with Zest of Orange, and Spanish Chorizo
Mille Feiulle of Asparagus,Artichoke,and Bulghur Wheat
Fresh Ginger Jus and Toasted Sesame Seeds




Grilled Young Hen, $27
Baby Bok Choy, Grape and Raisin Marmalade, White Wine Grape Sauce



Duo of Locally Raised Duck, $45
Confit of leg and Pan Roasted Crispy Breast, Turnips, Rhutabaga, Maple Syrup Demi



Duo of Lamb Chop and Top Loin,$42
Sweet Potato, Tomato Confit, Micro Julienned Salad, Basil and Mint Cream



Pan Seared Beef Tenderloin with Portabello and Button Mushrooms, $42
Forme d’Ambert French Blue Cheese, Shallot-Port Wine Reduction,
Walnut Persillade