Starters
Greek Platter: Saganaki, hummus, kalamata olives, tzaziki, and pita bread
Hot Crab and Artichoke dip
Warm Brie: Drizzled with berry infused honey, topped with almonds, served with apples and house bread
Crab Cakes: Served with a sweet & spicy ginger sauce
Entrees
Portabella Wellington: Marinated portabella mushroom, grilled and stuffed with Boursin cheese, roasted red peppers, artichoke hearts, and spinach wrapped inside puff pastry and baked till crisp and golden
Chicken Fricassee: Braised chicken breast in a sherry-wild mushroom sauce
Chicken Oscar: Tender crab meat with fresh asparagus spears on a grilled chicken breast, topped with a béarnaise sauce
Louisiana Pork Osso Bucco: A new twist on an old favorite; set on a bed of gruyere-studded creamy grits, surrounded by red beans
Top Sirloin Steak: Hand cut, all natural wood’s 10oz. steaks, dusted with our house blend of seasonings, topped with herbed steak butter
Northwest Style Cioppino: A seafood stew, rich with halibut, salmon, and shellfish in a spicy tomato, bell pepper broth
Pan Roasted Halibut Filet: Lightly dusted with lemon-parmesan breadcrumbs and served with roasted sweet potatoes