Our Menu

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.

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.

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.

Harvested wild from the world's smallest sturgeon this caviar is small and firm with a classic wild sturgeon taste. Pronounced flavors of roasted hazelnut and toasted caramel on the palate. It is the most popular American sturgeon caviar.

Whipped Crème Fraiche, Chopped Red Onion, Wasabi Whipped Crème Fresh, Chopped Egg Yolk, Marinated Capers, Chopped Egg White & 8 Blini Pancakes.

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 Cheese wrapped in Puff Pastry, baked to a Golden Brown and served with A Berry Puree & sliced Apples.

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.

Fresh Romaine, Classic Caesar Dressing, Croutons and Shaved Parmesan Cheese.

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

(Brass Town) Grass Fed Bone-in NY strip served with Mushroom Risotto, Grilled Asparagus, Topped with Chimichurri

Prime Aged Ribeye served with Yukon Gold Mashed Potatoes, Seasonal Vegetable finished with Rosemary Au Jus on the side.

8 oz Filet Mignon topped with ½ Maine Lobster Tail, finished with a Béarnaise Sauce, Grilled Asparagus with Yukon Gold Mashed Potatoes.

6oz/8oz Tenderloin of Beef grilled and served with Yukon Gold Mashed Potatoes, Seasonal Vegetable and Port Wine Demi-Glace.

Frenched Australian Rack of Lamb served with Sweet Potato Puree, Roasted Cauliflower and Tri-Colored Carrots. Finished with Pesto and Balsamic Gel

Pan Seared Duck Breast sliced, with Potato Pavѐ, Poached Baby Bok Choy and Black Forest Cherry Glacѐ de Viande.

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 Jalapeno Relish. Served with Butternut Squash puree, sauteed spinach and mushroom. Finished with Mango Chipotle Buerre Blanc and bacon dust

From the English Channel, Pan seared in a White Wine, Garlic, Lemon and Caper Sauce served with Herbed Risotto and Grilled Asparagus.

Poached whole 5oz Maine Lobster Tail, with a grilled 6oz Filet Mignon served with Yukon Gold Mashed Potatoes and Seasonal Vegetable with Demi Glaze & Drawn Butter.

A plethora of seafood consisting of fresh Fish, Mussels, Clams, Colossal Shrimp, Lobster, spices & herbs with Gnocchi.

Homemade Ravioli topped with Truffle Buerre Blanc and Grilled Portobello. Finished with shaved Black Truffle