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POTAGE DU JOUR

Please ask about todays’ offering

$8

“THE HAVANA SHRIMP CO.”

A TRIO OF MOJO MARINATED & GRILLED JUMBO SHRIMP WITH A ROASTED CORN PICO DE GALLO, GUACAMOLE, AND SOUR CREAM

$17

THE GRILLED CAESAR SALAD

A grilled & chilled split heart of Romaine with fresh mozzarella, plum tomatoes, extra virgin olive oil and a balsamic-mission fig reduction

$11

THE BURATTA, MELON & BERRY SALAD

CREAMY BURATTA MOZZARELLA, WATERMELON AND BLUEBERRIES ON CRISP SUMMER GREENS WITH TOASTED ALMONDS, SUNDRIED CRANBERRIES AND PECAN PRALINES WITH A RICE WINE-TANGERINE VINAIGRETTE

$12

TOMATO TARTARE

A stacked mélange of Roma tomatoes, shallots, figs and garlic with extra virgin olive oil, cracked black peppercorns and sea salt. Accompanied with a gorgonzola-green onion crème fraiche & toasted baguette.

$11

Canard Pyrenees

A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique

$33

A Sprig of Thyme Filet Mignon

A seared and pan roasted center cut filet of beef tenderloin finished with green and black peppercorns in a brandy infused veal stock with a splash of sweet cream

$37

Vitello Sorrentino

Sauteéd veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace

$27

“POULET A’ LA FRANCAISE”

A sauteed breast of free-range chicken, dusted in flour, dipped in eggs, and finished with a pinot grigio, and lemon beurre-blanc

$27

GRILLED SAVANNAH PORK TENDERLOIN

A MARINATED, GRILLED AND SLICED PORK TENDERLOIN ON SEARED WHITE CHEDDAR GRITS TOPPED WITH A GREEN TOMATO, AND VIDALIA ONION CHUTNEY

$29

“GRILLED & CHILLED SHRIMP AND NOODLES”

SKEWERED JUMBO SHRIMP GRILLED WITH SESAME OIL AND GARLIC ON CHILLED MARINATED SOBA NOODLES. ACCOMPANIED WITH TOASTED CASHEWS, ALMONDS, AND PICKLED VEGETABLES

$32

“BRANZINO SICILIANNO”

MEDATERRANIAN SEA BASS DUSTED WITH HERBED PANKO, SAUTEED IN OLIVE OIL AND FINISHED WITH A GRILLED LEMON-PINOT GRIGIO BURRO BIANCO

$35

“GOLD COAST LUMP CRAB CAKES”

Twin, pan seared backfin crab cakes blended with fresh herbs and sauteed vegetables on grilled mangoes with a grain mustard and papaya coulis

$40

“SNAPPER A ’La BASQUE”

A pan seared filet of gulf snapper sauteed with a mélange of sweet and spicy peppers, onions, tomatoes, garlic, and cognac in a rich, butter infused bouillon de poisson

$34

“SAUMON FACON VIERGE”

A pan seared filet of wild salmon finished with tomato concasse, lemon, garlic, parsley, and extra virgin olive oil with a splash of white wine

$31

All entrees served with your choice of risotto or today's potato and fresh veggies