Mixed field greens, red onion, tomato & cucumber served with a side of basil balsamic vinaigrette
Salads
The Wedge
Wedge cut quarter head of iceberg lettuce, applewood smoked bacon, carrots, red onions & tomatoes served with homemade Bleu cheese dressing
Cranberry Goat Cheese Salad
Spinach salad with candied pecan covered goat cheese, craisins & a warm bacon vinaigrette
Burrata Caprese
House pickled heirloom tomatoes & Burrata mozzarella set on a bed of mixed greens, with a pesto vinaigrette. Finished with a balsamic reduction drizzle
Big Plates
Hot & Crunchy Mahi-Mahi
Spicy-sweet corn flake crusted Mahi-Mahi filet served with buttered Orzo & Brussels sprouts, finished with Mango & Curry aioli’s
Red Fish
Bronzed red fish topped with honey garlic peppers, accompanied by classic southern hush puppies & roasted balsamic Brussels sprouts
Salmon
Chef’s choice of the day
Lamb Chops
Garlic, sea salt, tri-color peppercorn crusted lamb chops atop creamy feta cheese grits, roasted seasonal veggies & accompanied with homemade jalapeno mint jelly
Chicken Piccata
8oz all-natural grilled chicken breast topped with a lemon & caper compound butter. Served with veggie of the day & buttered Orzo
Steak Dan
Cast iron skillet seared New York Strip steak cooked in our “secret sauce” with prosciutto, onions & mushrooms. Served with roasted garlic mashed potatoes & broccoli
Tomahawk Ribeye
Our famous “Big Brother” 40-42oz bone-in ribeye crusted with our homemade rub, grilled to temp, served with roasted garlic mashed potatoes, roasted balsamic Brussels sprouts & accompanied with a side of Chef Jason’s homemade horsey sauce.
**Market price when available**
Filet Mignon
8oz Choice filet mignon, cooked to temp, with roasted garlic mashed potatoes, topped with sauteed mushrooms, onions & spinach with a garlic demi-glace
Short Rib Pot Roast
Braised short ribs with carrots, onions & a mixture of spices. Set atop mushroom ravioli
Petite Filet
4oz Choice filet mignon, cooked to temp, with roasted garlic mashed potatoes , topped with sauteed mushrooms, onions & spinach with a garlic demi glace
Chilean Sea Bass
Seasoned & baked, topped with homemade citrus salsa, set atop a bed of cilantro rice & broccoli
Shared Plates & Pasta
When Pigs Fly
Baked mini pork shanks, glazed with habanero sweet chili sauce, served with a cumin ranch dipping sauce, garnished with cilantro
Saganaki
Greek Kefalograviera cheese, oven roasted, bathed in olive oil and fresh squeezed lemon. Served in a sizzling cast iron skillet with our country bread
Crab Cakes
A trio of Maryland style crab cakes layered between tortilla chips, mixed field greens & citrus caper aioli
Scallops
Bronzed scallops served atop a bed of vanilla white pepper sweet potato mash dressed with wasabi aioli
Shrimp & Grits
Sauteed Gulf shrimp & spinach, with charred local handcrafted Kielbasa in garlic white wine beurre blanc over creamy feta grits
Duck Beast
Spiced & seared duck breast fanned atop vanilla white pepper sweet potato mash & drizzled with an orange rosemary balsamic reduction
Seafood Risotto
Mushroom risotto topped with oven dried tomatoes, pan seared shrimp & scallops finished with a basil lime beurre blanc
Greek Scampi
Pan-seared gulf shrimp, fresh tomatoes, feta cheese & green onion finished with lemon butter & served with our country bread
Spinach Dip
Creamy spinach artichoke dip with fresh garlic & parmesan cheese served with crispy tortilla chips
Stroganoff
Tenderloin beef tips, pappardelle, mushrooms & sauteed onions tossed in a Jack Daniels sour cream sauce
Baked Rigatoni
Rigatoni baked with ricotta cheese, fresh ovolini mozzarella & homemade marinara. Topped with fresh basil & sitting in a pool of warm marinara sauce
Fish Spread
Creamy smoked Mahi fish spread made with carrots, celery, green onions & red peppers. Served with crispy tortillas & a honey sriracha drizzle
The “G”
Pappardelle tossed with Italian sausage, fresh basil, tomato, Parmesan & olive oil
The Kitchen 