What is small plate dining you ask? It’s the greatest way to bring together your friends or family, sample everything on the menu and not feel guilty about what you are eating while sharing all of the goodness with others. It’s simply having the best of both worlds and satisfying all of your hunger moods in one setting. While you are there try out our spectacular drink menu especially made fresh at the bar to fill any pallet. This style of dining is sure to be a unique and enjoyable experience for all.
They say sharing is caring, but some of these dishes you might want to keep all to yourself.
Red Crab Cakes11
Drunken Kiwi Mussels11
Black KettleArtichoke Dip12
In The Raw13
Fried purple sweet potato, smoked salmon, tomatoes, sweet corn, guacamole, and lemon dill ricotta with a pan seared scallop.
Quirky Sweet Potatoes10
Waffle fries mixed with spicy shrimp & chorizo in a cream sauce.
We challenge the idea that salads can’t be just as delicious as they are healthy.
Mixed Tomato Caprese10
Super-soft Burrata mozzarella served with mixed heirloom tomatoes, and basil drizzled with aged balsamic.
Classic Chicken Caesar11
Always a classic. fresh romaine lettuce, grilled chicken, and parmesan cheese tossed in a traditional Caesar dressing.
Roasted Beet & Goat Cheese10
Fresh roasted beets with tossed arugula, warm goat cheese, mandarin oranges, pistachios and balsamic dressing.
House pesto, then add seared zucchini, miso marinated shiitake mushrooms, feta and tomatoes served warm.
Otherwise known as “perfect portion” plates for those who like to avoid leftovers.
Tropical Trio Sausage Sliders10
Three sausage patties stuffed with onions, mustard, and cilantro topped with a mango salsa. Don’t eat grains? Substitute the buns for butterleaf lettuce.
Brown Butter Scallops13
Two large, perfectly pan seared scallops with a rich brown butter hollandaise, German spaetzl, and summer vegetables.
Orzo simmered with diced butternut squash and scallions, garnished with feta, tomatoes, and fried basil leaves. Keep it veggie, or add your choice of shrimp or chicken.
Mixed Veggie Ravioli (Gluten-Free)14
Grilled vegetables wrapped in a tasty (really!) gluten-free pasta dough and tossed with our house pesto sauce.
For the truly hungry.
Roasted pork loin with chili infused potato hash, and roasted bell peppers dressed with a red wine, blueberry sauce.
¼ lb buffalo burger with mushroom ragout, choice of goat cheese with lemon basil aioli and roasted tomatoes or jack cheese. Served with a side of crispy beer battered fries.
Seared Manhattan Steak22
A satisfying 16oz Manhattan style steak with bacon parsnip puree and seasonal vegetables.
*Due to the cut, the steak may take longer to cook.
Truly Truffle Mac13
Cheesy truffle flavored béchamel with elbow noodles, roasted with panko and parmesan.
24Hr Braised Brisket16
Marinated for 24 hours, and braised with a potato croquette and sautéed seasonal vegetable, smothered in a savory marinade reduction sauce.
New New Orleans Linguine17
Sautéed shrimp & chorizo mixed into a bed of linguine with a spicy cream sauce and topped with large seared scallops.
Four-Course Chef's Choice Meal
Four-Course Chef’s Choice Meal
Lemon Curd Beignets8
Five petite, fried pate au choux dusted with powdered sugar and served with our house lemon curd.
Bananas soaked in Jack Daniel’s, with our Artisan Le Waffle, brulee ice cream & caramel.
Captain Coffee Smore12
Chocolate dipped waffle cone, Coldstone coffee ice cream, sliced apples sautéed in Captain Morgan, topped with toasted marshmallows and chocolate shavings.