Vegetable Quesadilla

Varietal seasonal vegetables. . . charcoal grill roasted stuffed into a roasted tortilla with Jack and Cheddar Cheeses.

Served with homemade salsa & guacamole

Asian Surf & Turf

Geometric cuts of filet mignon

& salmon filet ~ seared in an iron pan. . served drizzled with a teriyaki sauce with dots of a mild wasabi champagne cream

and an Asian slaw

Fusion CRAB Rangoon

Jumbo lump crab with a touch of

cream cheese & boursin

wrapped in spring roll wrappers & quick fried

served with a spicy/fruity version of

Asian Duck Sauce

Tempura Shrimp

light Asian batter dipped and then quickly wok fried

Asian Slaw & a Thai Chili Vinaigrette for dipping  

Artichoke Confit $ 17.

Pan grilled Spanish artichoke ~ fanned out to form a lovely flower design

drizzled with lemon balm & Chevre vinaigrette ~ Served with rustic grilled roasted tomato bread

in the Catalan Style

Comfort food

Nola Shrimp & Crab Crêpe $ 39.5

Savory French crêpe stuffed with jumbo lump crab in a light

tomato butter sauce

with Southern Florida Gulf Coast ‘sweet shrimp’ tossed in an authentic N’Oleans Étouffée

Served with haricot vert

Wild

Alaskan Halibut $ 38.5

Wild caught halibut, pan roasted with a crabmeat boursin cake topper

Served in a pool of saffron champagne cream ~ mélange of fresh vegetable

The finished plate

"Just for the Halibut"

Medallions of

Wapiti Elk Tenderloin $ 49.

Painted with a smokey black strap molasses marinade fire grilled over natural PA hardwood charcoal drizzled with a blackberry port and cabernet reduction

served with Andy’s butternut squash ravioli, with a light pan jus & sage brown butter sauce finished roasted chestnut 

Big News!

Tiny Blessing

Our amazing Chef "Andy" and his beautiful & equally Amazing wife "Danielle"

are expecting a baby sister for

Mr. Alex