Handpicked jumbo lump crab meat, fine herbs, sundried tomato, and couscous. Served with remoulade sauce.

Classic fried wings tossed in the sauce you desire sriracha, BBQ, or buffalo.

Tour de Mexico with seasoned grilled chicken, creamy cheddar-Jack blend, fire-roasted green chili, fresh pico de gallo, and sour cream.

Seasonal greens tossed with fresh juicy tomatoes, seedless cucumber, and aged balsamic vinaigrette.

From the heart of the romaine crisp, hand-torn leaves tossed with a velvety dressing, shaved asiago cheese, and seasoned house croutons.

USDA prime-aged beef. Served with locally sourced honey roasted butternut squash, candied walnuts, crisp granny smith apple, and Roma tomato with a tarragon vinaigrette.

Pappardelle pasta noodles. Served with chicken confit, cured, slowly cooked in its own juices, gently tossed with julienne vegetables, a rich brandy, and thyme au jus.

Ancient farro grains and spicy gulf shrimp over wilted winter greens, tossed with torn basil, and tomato crème.

Ear shaped pasta, tossed with sweet Italian sausage, broccoli rabe, garnished with thinly shaved garlic tomato concasse, and herb-infused olive oils.

Black Angus with steak fries, pico de gallo, and chipotle.

Black Angus with fried egg applewood smoked bacon, American cheese, and avocado.

Black Angus with applewood smoked bacon and blue cheese.

Topped with sautéed onions, mushrooms Jarlsberg cheese, and steak fries.

Plant-based deliciousness with sweet potato fries.

A French classic poultry dish with port wine, thyme-scented au jus, paired with roasted potatoes, and seasonal vegetables.

Fillet of Atlantic salmon with fresh basil pine nuts, parmesan crust presented over a bed of rice pilaf, and seasonal vegetables.

Charbroiled to perfection, with sweet-scented roasted garlic mashed potatoes and seasonal vegetables.

Tender lamb slowly braised in aromatics, burgundy wine, rich herb stock, placed over pillowed roasted garlic mashed potatoes, and seasonal vegetables.