Soup, salads & appetizers
POTAGE DU JOUR
Please ask about todays’ offering
Ahi Tuna dusted with Japanese Togarashi pepper, pan seared in sesame oil, on Wakame with soy sauce
THE GRILLED CAESAR SALAD FOR TWO
A grilled & chilled split heart of Romaine with fresh mozzarella, plum tomatoes, extra virgin olive oil and a balsamic-mission fig reduction
"SOUTHSIDE ROLLED WINTER SALAD"
A mélange of winter greens rolled in grilled zucchini with Kalamata olives, tomatoes, brandy poached walnuts, and feta cheese with an oregano-balsamic vinaigrette
"ESCARGOT AUX CHAMPIGNONS"
Large Helix snails sauteed with cremini mushrooms broiled with garlic, shallots, white wine, butter and herbs. Served with a toasted baguette and lemon
Entrees of the earth and sky
A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique
A marinated and grilled bone-less rack of lamb loin, on a nest of sauteed spinach and baby bella mushrooms, with an applejack brandy glace di viande
"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
Tender grain fed veal, pressed in herbed breadcrumbs, sauteed in olive oil, and finished with fresh arugula & lemon
A sauteed breast of free-range chicken rubbed with sage, topped with Italian prosciutto, and finished with a Chianti wine glace di viande
"GRILLED PORTERHOUSE OF DUROC PORK"
A fire grilled, bone-in Duroc porterhouse, on sage seared green apples, finished with a sauteed shallot & port wine demi-glace
Entrees from the sea
Twin filets of Mediterranean Seabass, broiled with a basil and arugula pesto, finished with a splash of cream
"BBQ MISSISSIPPI SHRIMP & SWEET POTATOES"
Six jumbo skewered shrimp brushed with a spicy blueberry-balsamic BBQ sauce on a pan roasted sweet potato mash
"SCALLOPS & SHRIMP TAULERE"
Olive oil seared colossal scallops and jumbo shrimp on creamy parmesan risotto. Finished with a chardonnay wine and locally harvested herb beurre-blanc
"MEROU AU VELOUTE D'EPINARDS
A pan seared filet of gulf grouper, finished with a fresh fennel and spinach velouté with a splash of Sambuca and cream
“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
All entrees served with your choice of risotto or today's potato and fresh veggies