All item availability & prices subject to change.
Osetra Caviar * North Carolina
This Osetra caviar is produced from Russian sturgeon originating from the Caspian Sea. The hatchlings are farm raised in the mountains of North Carolina. This caviar is nutty & buttery in flavor and its color ranges from amber to dark chocolate.
Siberian Caviar * Florida
This Siberian sturgeon caviar is sourced from the very best Russian sturgeon and processed in the purest water relying on the Malossol method to attain the perfect hint of ocean-like brine.
Kaluga Caviar * Siberia & Northern China
This delicious farm raised caviar is produced from a hybrid of Kaluga and Shrenke sturgeon and produces large, firm pearls with a wonderful delicate and buttery flavor with a slight hint of the sea.
Whipped Crème Fraiche, Chopped Red Onion, Wasabi Whipped Crème Fresh, Chopped Egg Yolk, Marinated Capers, Chopped Egg White & 8 Blini Pancakes.
Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness. All fish may contain bones.
Thin Sliced Filet Mignon served with Arugula topped with Fried Capers, Shaved Parmesan, Pickled Onion, finished with a Tapenade Aioli.
Six Escargot baked in Garlic, Onion, Tomato & Bacon Bits topped with Parmesan Cheese.
Brie En Croute (V)
Brie Cheese wrapped in Puff Pastry, baked to a Golden Brown and served with A Berry Puree & sliced Apples.
Biloxi Clams or Mussels
Sautéed Fresh Middle Neck Clams or Mussels served with a mixture of Onions, Peppers and Smoked Bacon topped with Parmesan Cheese and Herb Butter Sauce.
Fresh Golden & Red Beet Salad with Goat Cheese & Candied Pistachios over Mixed Greens and finished with a Balsamic Reduction.
A Creamy Shrimp Bisque prepared with Bacon & Herbs and finished with Pesto and topped with a Grilled Shrimp.
Traditional Caesar Salad
Fresh Romaine, Classic Caesar Dressing, Croutons and Shaved Parmesan Cheese.
French Onion Soup
A Classic preparation with Caramelized onions in a beef broth gratinéed with Crostini, Provolone & Swiss Cheese.
Grilled Octopus Topped with Homemade Chimichurri, served with Sweet Plantain Bacon Cheese Croquet's, and Chorizo Chipotle Crema. Finished with compressed Cucumber & passion Fruit Gel.
Lemon Mint Compressed Watermelon, Goat Cheese Croquets, Confit Tomatoes, Apricot Vinaigrette with Toasted Almonds
Felix Seabass Arancini (Croquet)
Fresh Chilean Seabass and Seafood Risotto, served with Huacaina Sauce, Pickled Purple Cabbage, and Compressed Cucumber in Ginger. Topped with Avocado Aioli
Dry Aged NY Steak
(Brass Town) Grass Fed Bone-in NY strip served with Mushroom Risotto, Grilled Asparagus, Topped with Chimichurri
Signature Prime Ribeye (GF)
Prime Aged Ribeye served with Yukon Gold Mashed Potatoes, Seasonal Vegetable finished with Rosemary Au Jus on the side.
Filet Lobster Oscar Mignon (GF)
Filet Mignon topped with a Poached 5oz Maine Lobster Tail. Finished with a Béarnaise Sauce, with Grilled Asparagus and Yukon Gold Mashed Potatoes.
Tenderloin of Beef grilled and served with Yukon Gold Mashed Potatoes, Seasonal Vegetable and Port Wine Demi-Glace.
Rack of Australian Lamb
Frenched Australian Rack of Lamb served with Sweet Potato Puree, Roasted Cauliflower and Tri-Colored Carrots. Finished with Pesto and Balsamic Gel
Meat Temperatures: Pittsburgh (charred outside & rare center) | Rare (red cool center) | Medium Rare (warm red center) | Medium (pink) | Medium Well (trace amount of pink) | Well Done (cooked throughout) • Split plate charge on all Entrees $7
Chilean Sea Bass (GF)
Pan seared and served with Truffle Yukon Gold Mashed Potatoes, Grilled Asparagus and finished with a Lemon Beurre Blanc.
Pan seared Scallpps, topped with Mango Relish. Served with Sweet Potatoes puree, sauteed spinach and mushroom. Finished with Lemon Buerre Blanc and bacon dust
Dover Sole Meuniére
From the English Channel, Pan seared in a White Wine, Garlic, Lemon and Caper Sauce served with Herbed Risotto and Grilled Asparagus.
Seafood Gnocchi Bouillabaisse
A plethora of seafood consisting of fresh Fish, Mussels, Clams, Colossal Shrimp, Lobster, spices & herbs with Gnocchi.
Mushroom and Spinach Ravioli (V)
Homemade Ravioli topped with Truffle Buerre Blanc and Grilled Pink Oyster Mushroom. Finished with shaved Black Truffle
2 Pan Seared Scallops
5 oz Lobster Tail
3 Grilled Shrimp
Blue Cheese Crumbles
Wild Blend Sautéed Mushrooms