Weekly Specials | Wed Nov 20 - Tue Nov 26
Succulent Diver scallops are pan seared and perfectly caramelized with bacon, pea shoots, and brown butter.
A5 Ribeye Sashimi*
The highest ranking imported Japanese beef, this A5 Grade Miyazaki Black Wagyu ribeye is seared, sliced, and served with White Sturgeon caviar, shoyu, and wasabi sour cream.
Roasted Beet & Radish Salad
Roasted baby beets and watermelon radishes are topped with pickled onion, crispy Brie “croutons,” and tarragon vinaigrette.
Grilled Stone Bass*
This sweet and flaky fillet of Stone Bass is perfectly grilled and presented with Southern cooked greens, roasted turnips, and truffle Blue crab broth.
Our completely trimmed USDA Prime 16 ounce ribeye is rubbed with blackening seasonings, grilled to order, and smothered with bleu cheese. Served with house Worcestershire.
A trio of four ounce tenderloin medallions is grilled to order and individually crowned with rich béarnaise, Maker’s Mark peppercorn sauce, and bleu cheese crumbles.
Enhance your sampler with crabmeat béarnaise for an additional 10.00
Roasted Loin of Veal*
Boneless veal loin is slow roasted in natural pan juices for intense flavor, carved, and served with charred baby carrots and Maine lobster demi-glace.
Satsuma Ice Box Pie
Before placing your order, please inform your server if anyone in your party has a food allergy.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.