Breakfast Menu | Lunch Menu | Dinner Menu | Dessert Menu | Bar Menu

Citrus and Beet Cured Salmon, Arugula, Blood Orange Segments, Shaved Red Onions, Horseradish Aioli	Seared Rare Tuna, Marinated Shiitakes, Cucumber and Jalapeno Salad, Rice Wine Vinaigrette, Tamari Drizzle	Seared Halibut, Zucchini, Roasted Red Peppers, Kalamata Olives, Cured Tomatoes, Lemon Scented Cous Cous, Cucumber Gazpacho
Frozen Lemon Mousse with Crème Fraiche and Blueberry Sauce

Cornmeal Fried Oysters, Andouille Sausage, Crayfish, Cajun Red Bean Stew	Grilled Veal Chop, Hominy, Okra, Tasso, Lima Bean Succotash, Roasted Fingerlings, Red Wine Veal Jus	Roasted Grouper, Wild Mushrooms, Roasted Tomatoes, Organic Spinach, Country Ham, Creamy Anson Mills Grits, Red Eye Jus
Pan Seared Scallops, Jicama and Cucumber Salad, Orange Vanilla Syrup	Crispy Fried Georgia Quail, Black Pepper Aioli, Cool Cabbage and Fennel Slaw with Arugula, Pickled Pepper Relish	Roasted Duck Breast, Sweet Corn and Chantrelle Mushroom Maque Choux, Chard, Fingerling Potatoes, Cherry Duck Jus
Grilled Colorado Lamb Chops, Truffle Risotto, Summer Tomato and Roasted Yellow Pepper Relish, Lamb Jus	Grilled Cilantro and Lime Marinated Shrimp, Avocado and Roasted Pepper “Guacamole”, Blistered Tomato and Chipotle Jus	Arugula Salad, Crumbled Goat Cheese, Pickled Shallots, Baby Beets, Sherry Vinaigrette
Grilled Salmon, Marinated Cucumber and Red Onion Salad, Shaved Radish, Mizuna, Fried Capers, Red Wine Mustard Seed Reduction	Roasted Lamb Loin, Sweet Pea Risotto, Spring Onion, Green Apple, Fava Bean Salad, Aged Balsamic Lamb Jus	Cast Iron Seared Scallop with Roasted Tomato and Sweet Garlic Vinaigrette, Seasoned Micro Greens, Crisp Lardoons
Roasted Free Range Chicken, Olive Oil Roasted Winter Vegetable, Glazed Turnips, Whipped Potatoes, Roasted Chicken Jus	Pan Roasted Monkfish, Chorizo, Poblano, Roasted Tomato, and Leek Ragout, Saffron Fume	Seared Scallop and Duck Barbeque on Fall Succotash with Country Ham, Fig Onion Balsamic Syrup
Oven Roasted Beets and Sweet Onion Salad Herb Goat Cheese, Micro Greens, Basil Flavored Virgin Olive Oil	Southern Barbeque Braised Chicken with North Carolina Sweet Potato Hash	Dulce de Leche Crème Brulee with Chocolate Cinnamon and Tuile Cookies
Warm Buttermilk Beignets with Blueberry Compote and Sweet Corn Ice Cream	Little Chocolate Mousse Cakes with Peppermint, Lemon, and Tahiti Vanilla Creams	Warm Sticky Toffee Pudding with Pineapple Ice Cream and Caramelized Macadamia Nuts
Molten Chocolate Tart with Pistachio Ice Cream and Drunken Cherries