Dinner

Soups

Chef Barner’s She-Crab with a Hint of Sherry Wine   8/12

Lobster Bisque with Fire Roasted Red Bell Pepper   9/14

 

Salads

House SaladBaby Field Greens, Cucumber, Tomato, Onion, and Carrot 6.5

Choices of Dressing: Strawberry Balsamic Reduction, Ranch, Bleu Cheese, or Vidalia Onion Vinaigrette

Classic Caprese – Fresh Tomatoes, Fresh Basil & House Made Mozzerella Cheese with a Balsamic Reduction  10
Passion Beet Salad – Baby Field Greens, Tomato, Cucumber, Strawberry and Carrot, with a White Truffle Vinaigrette and Smoked Gouda Cheese  11.5

Add Blackened Tuna  6             Add Grilled Chicken  5             Add Shrimp  6

 

Entrees

“Booya Base” – Chef’s Take on Bouillabaisse, with Seared Crabcake, Scallop and Shrimp En Lobster Bisque, Garlic Mashers and a Touch of Caviar  35
*Applewood Bacon & Maytag Filet Mignon – With Potatoes au Gratin, Sautéed Spinach, and a Rosemary Demi Glace  34
Virginia Crab Cakes – Jumbo Lump Crabmeat,  Asparagus, Smoked Gouda Hash, & Roasted Garlic Remoulade  20/29
Shrimp-N-Pasta – Sautéed Jumbo Shrimp, Ricotta Raviolis in Chef’s Lemon-Wine Alfredo Sauce and Aged Asiago  24
*Miso Salmon – Poached with Sweet Chili Glaze, Phð Noodles, Bok Choy, Carrot, Mushroom, Cabbage, and Peas En Miso Broth with a Ginger-Scallion Sauce  23
“Brick” Chicken – Half Chicken, Deboned & Cooked Under Brick served with Truffle Mac & Cheese & Seasonal Vegetable  20
Slow Beef Brisket – Roasted Fingerling Potatoes, Braised Red Cabbage, Finished with Fresh Herb Pan Jus  23
8-Hour Short Rib of BeefGarlic Mashers, Warmed Pickled Beets, Spaghetti Carrots and a Rosemary Demi Glace  24
A “Damn Good” Meatloaf! – Made with Fresh Ground Beef Tenderloin, Veal, Lamb, a Little Carrot, Onion, Celery & a Whole Lotta Love! With Garlic Mashers and Finished with a Porcini Mushroom Demi Glace  23
*Rack of Lamb – 5 Pepper Glaze, Garlic Mashers, and Grilled Asparagus  36


 

 

No substitutions please. Additional sides available upon request Vegetable sides may change due to availability. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness  especially if you have certain medical conditions.