Brandied Cranberries, Spring Onion, Crystal Brook Chevre, Grilled Ciabatta
Pulled Pork Cuban
Smoked Jobarb Farm Pork, Virginia Ham, Dijon Pickle Remoulade, Smith's Havarti
Florida Gulf Shrimp, House Made Fettuccini, Asparagus, Pesto Cream
Honey Gingered Rainbow Trout
Multigrain Pilaf, Braised Red Cabbage
Black Angus Butcher's Tenderloin
Applewood Smoked Potato, Seasonal Vegetable
Spring 2013 Fixed Price Menu Offered Wednesday, Thursday & Friday Evenings
$35.00 Per Person Does Not Include Tax Or Gratuity. Additional Wine Pairings Are $15.00 Per Person For Three 4 Ounce Pours Of Wine. For More Information On Each Course Please Refer To The Main Menu Posted Above.
Choice of: Vichyssoisse,Smith's Havarti Fondue or Spring Greens
Choice of: Vegetable Tamale, Spring Chicken, or Citrus Herb Crusted Swordfish
Our Weekly Sunday Brunch Menu Is Selected By Our Chefs And Usually Represents A Variety Of Creative, Untraditional Dishes As Well As The Unique Creations Of Executive Chef Steven Sprague.
Please Note The Menu Varies Week To Week.
Seatings Available Between 10: 00 Am And 2: 00 Pm.
Cinnamon Raisin French Toast With Pure Vermont Syrup