Dinner Entrees

Entrees

Thyme and Shal­lot Roasted Chicken
with whipped gar­lic potato, sautéed spinach, and pic­cata sauce

Pan Fried Veal Parme­san
with hand­made basil-infused angel hair pasta

Pan Fried Jumbo Lump Crab Cakes
with Delta-grind cheese grits, roasted corn beurre blanc, and aspara­gus sautéed with lemon zest

Potato-Wrapped Sea Bass
with gar­lic herb-vegetable mélange and red and yel­low pep­per nage

Crispy Skin Salmon
with caramelized leek and parme­san potato gratin, braised col­lard greens and a smoked tomato jus

Cranberry-Cornbread Stuffed Pork Loin
with spicy beurre blanc and crisp green beans sautéed in a warm bacon vinaigrette

8oz. Filet of Beef
with caramelized onion, creamed spinach, and herb roasted mush­room, on puff pas­try with a pep­per­corn caber­net reduction

Grilled Mar­i­nated Lamb Rack
with rosemary-gruyere cheese grits, sautéed green beans, Proven­cal and bal­samic reduction

20oz. Rib­eye
grilled and coated in a brandy and herb demi-glace with loaded pota­toes and grilled asparagus

Broiled 14oz. New York Strip
with waffle-cut fries smoth­ered with May­tag cheese sauce and sautéed asparagus