Click on a picture for a close up of each entreé.
Seared diver scallops over a brocolini, portabella and leek risotto in a roasted hazelnut, honshimeji mushrooms and smoked bacon jus.
$34
Joseph Drouhin, “Rully,” Beaune, 2011 3 oz-$8, 6 oz-$16 (Chardonnay)
Pan seared South Carolina wreckfish with royal red shrimp over a mousseline of ratatouille in a lemon and garden rosemary butter.
$30
Fog Crest, Russian River Valley, 2010 3 oz-$7.5, 6 oz-$15 (Chardonnay)
Seared halibut over caramelized fennel and Vidalias in a blood orange vinaigrette.
$30
Gobelsburger, Kamptal, Austria, 2011 3 oz-$6, 6 oz-$12 (Grüner Vetliner)
Roasted Springer Moutain Chicken breast over Tennessee creamed corn in a light jus of wild mushrooms with pinot noir bacon.
$26
Domaine Faiveley, “Mercurey,” Nuit-Saint-Georges, 2010 3 oz-$9, 6 oz-$ 18 (Pinot Noir)
Sauteed venison tenderloin medallions over a wild blackberry and vidalia compote with wilted arugula and walnuts in a port and rosemary glaze.
$37
Hanna, Alexander Valley, 2009 3 oz-$8.5, 6 oz- $17 (Cabernet Sauvingnon)
Hickory grilled domestic lamb tenderloin over a ragout of young leeks, local squash and braised neck in a yellow tomato, olive, caper and garden thyme jus.
$36
Flora Springs, Napa Valley, 2010 3 oz-$6.5, 6 oz-$13 (Merlot)
Hickory grilled “reserve” Angus beef tenderloin over Okinawan sweet potatoes, roasted shallot and green onion ragout in a hazelnut jus.
$35
Chateau Lancyre, Pic Saint Loup, 2010 3 oz - $6.5, 6 oz - $13 (Syrah/Grenache/Carignan)
Hickory grilled “Prime” Angus ribeye with asparagus and a Cabernet portabella in a maitre d’ jus.
$45
Decero, Mendoza, 2010 3 oz-$7.5, 6 oz-$15 (Malbec)
Sides
Parmesan & chive whipped potatoes $7
Red wine braised mushrooms with Dijon $7
Citrus glazed green beans with cashews & shallots $7
Cuisinier: Bob Waggoner
Sous Chef: Paul Ent
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