Appetizers

jumbo lumb crab in horseradish aioli with chilled
roasted beets, tornbread croutons and chives
10

"daisy salad" of fresh mozzarella, roasted peppers, arugula,
and pumpkin seeds with white balsamic vinaigrette
8

grilled sweetbreads with roasted sweet potato, candied
pecans, bacon and sage in browned butter vinaigrette
10

julienned Gala apple, Belgian endive and Amish bleu
tossed with toasted walnuts in a white wine vinaigrette
7

seared yellowfin tuna with arugula pesto on a warm tornbread crouton
salad with roasted Vidalia onions, roasted peppers and Nicoise olives
10

Entrees

grilled filet of beef over Lyonnaise fingerlings, spinach and roated
mushrooms topped with Amish blue and red wine demi-glace
30

braised lamb shank over gnocchi, arugula, Nicoise olives, roasted
onion and pine nuts with tomato, mint and rosemary ragout
25

saute of gulf shrimp in a pancetta and sun dried tomato beurre
blanc on roasted garlic grits with mirliton, peppers and onion
25

pan roasted duck breast over spinach, almond, garlic and
confit couscous with brandy, orange and foie gras demi
26

pan roasted and porcini dusted chicken over mushroom,
parmesan and roasted shallot risotto with a thyme reduction
21

hand made ravioli of Louisiana crawfish and mascarpone with
wilted leeks and a brandy, oven dried tomato and herb cream
23

grilled pork loin medallions with Dijon, sage and
white wine demi over house made choucroute garni
22

fish special daily