one

Crab Cakes with Black Bean, Corn and Jicama Salsa, Smoked Pepper Aioli
Pan Seared Scallops over Sautéed Spinach, Truffle Oil Drizzle
Served for Two

Pairing Wine
Sparkling Brut Wine
J Roget Sparkling Brut

two

Our ‘Hot Out of the Oven’ Popovers with Flavored Butters

Strawberry Spinach Salad
Frisee, Arugula, Baby Spinach, Ricotta, Sliced Almonds, Balsamic Champagne Vinaigrette

Pairing Wine
Pinot Grigio
Sycamore Lane Pinot Grigio

three

Surf and Turf
Roasted Halibut
Rosemary and Thyme Emulsion
Spiral Tenderloin Filet*
Lump Crab Meat, Gorgonzola, Veal Demi Glace
Served with Israeli Cous Cous, Yellow Tear Drop Tomatoes, and Oyster Mushrooms

Pairing Wine
Pinot Noir
Trinity Oaks Pinot Noir

four

Decadent Chocolate Cheesecake
Vanilla Mousse, Chocolate Chips, Chocolate Crust, Strawberry Amaretto Sauce

Pairing Cordial
White Godiva Chocolate

$55

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
20% gratuity added for parties of 6 or more. Separate checks honored up to 10 guests.

Executive Chef
Justin Riege